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Kashmiri Cuisine
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Introduction

A Kashmiri Kitchen

Service and Mode of Eating

Traditions in the Eating ...

Spices and Condiments

Kashmiri Recipes

De Leij: Culinary Art of Kashmir

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.

De Leij: Culinary Art of Kashmir

Kashmiri Recipes

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