Kashmiri Shufta Recipe

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Paneer Cubes – 250 gms
Clarified Butter for frying
Clarified Butter – 2 tbsp
Almonds – 1/2 cup, blanched
Raisins – 1/2 cup
Coconut – 1/4 cup, silvered
Dried Dates – 1/4 cup, deseeded, slivered
Black Peppercorns – 1 tsp
Water – 1 cup
Sugar – 1 1/2 cups
Green Cardamoms – 6, crushed
Saffron – 1/2 tsp
Candid Sugar – 1/4 cup
Lemon Juice – 1 tbsp

1. Heat the clarified butter (for frying) and fry the paneer lightly.
2. Remove and put aside.
3. Heat 2 tbsp of clarified butter in a pot.
4. Lightly saute the almonds, raisins, coconut, dried dates and black peppercorns for 1 minute.
5. Add water, sugar and green cardamoms.
6. Stir till the water comes to a boil.
7. Lower the flame and cook for 5 minutes.
8. Soak the saffron in 2 tsp of hot water, crush with the back of a spoon.
9. Mix into the pot and stir well.
10. Add the candid sugar and lemon juice.
11. Stir again.
12. When the syrup becomes thick (not dry), remove from the flame.
13. Serve warm.

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