My grandson really enjoyed this treat! It is quite easy to make & good as a topping on ice cream, pancakes, etc.
Shufta (dried fruit & nuts in syrup)
250 gm/9 oz. paneer (Indian cottage cheese*) cut into 1/2” cubes
ghee for frying
60 gm/1/2 cup almonds. blanched
100 gm currants or sultana raisins
25 gm/ 1/4 cup slivered coconut
50 gm/1 cup dried dates, deseeded & slivered
6 gm/1 tsp. black peppercorns
250 ml/1 cup water
300gm/2 cups sugar
6 green cardamom, crushed
1/2 tsp. saffron
50 gm rock candy
15 ml/1 Tbsp. lemon juice
Heat the ghee and lightly fry the paneer.
Remove and put aside.
In a pot, heat 2 Tbsp. ghee & lightly sauté the almonds, currants, coconut, dates & black peppercorns for 1 minute.
Add water, sugar and green cardamom.
Stir until mixture comes to a boil. Lower heat and cook 5 minutes.
Meanwhile soak saffron in 2 tsp. hot water.
Crush saffron with the back of a spoon and add to the pot, stirring well.
Add rock candy, lemon juice and fried paneer. Stir again.
When syrup is thick (not dry) remove from heat and serve warm.
*Paneer is a very firm cottage cheese, about the same texture as a block of firm tofu.
Preheat oven to 425oF.
Mash tofu well and stir in all remaining ingredients except the rolled oats.
Stir in the rolled oats.
With hands, form into 10 burgers about 3” in diameter.
Place burgers on a non-stick or slightly oiled baking sheet.
Bake about 15 minutes or until bottoms begin to brown well.
Carefully turn burgers over and finish baking an additional 10-15 minutes until firm and well-browned.
Eat as is with ketchup or gravy or in buns with all the trimmings.
Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.
Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.
I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.
This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.