Kashmiri Recipes
RECIPE NO. 175
'Shufta'
(E-Sweets made of Dry Fruits and
Domestic Cheese etc.) (H-'Panjiri')
'Shufta' is a Sweet Dish,
consisting of Dry Fruits, 'Panir' and Condiments, cooked in thick Sugar Syrup
and served as a Side Dish.
| 1. 'Panir' |
125 gm |
| 2. Sugar |
250 gm |
| 3. Sweet Kernels of Almonds or Apricots |
25 gm |
| 4. 'Munaqqas' (Big dark Raisins with seeds) |
25 gm |
| 5. Dry Apricots |
50 gm |
| 6. Dry Dates |
50 gm |
| 7. Dry Coconut |
25 gm |
| 8. 'Ghi' |
50 gm |
| 9. Black Cardamom Powder |
1/2 tsp |
| 10. Cinnamon Powder |
1/2 tsp |
| 11. Ginger Powder |
1/2 tsp |
| 12. Black Pepper Powder |
1/2 tsp |
| 13. Salt |
1/2 tsp |
1. Dice 'Panir' into about 1/2" cubes.
2. Blanch Apricot or Almond Kernels.
3. Stem and wash 'Munaqqas', slit open and
discard seeds.
4. Wash the Apricots, cut open and take out
stones Crack stones to get kernels, and if these are no bitter use these
also after blanching. Then split Apricot halves into smaller pieces.
5. Soak dry Dates for an hour. Halve these, and
remove stones, and horny tops. Chop each half into 3 or 4 squarish pieces.
6. Pare Coconut, and dice into very small cubes.
7. Soak, in a cup of water, all the prepared Dry
Fruits, for a few hours before cooking.
1. Deep fry in a steel 'Kadahi', or 'Patila'
on slow fire, the diced cheese ('Panir'), while turning it with a
perforated ladle, so that pieces fry golden brown, evenly without getting
charred.
2. Add a cup of water, the Sugar and all the
soaked Dry Fruits, along with the water in which these were soaked, and go
on turning with a broad steel spatula. After about 15 minutes of boiling
the Dry Fruit soften, and the syrup thickens to a jelly like consistency.
3. Add Spices and Salt. Turn again with the
spatula. 'Shufta' is ready for serving.
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