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.
Paneer is a firm, pressed cottage cheese that looks rather like a block of firm tofu and is a staple of Indian cuisine. Here is a handy, protein-packed side dish.
600 gm/22 oz. paneer, cut into cubes
100ml/1/2 cup vegetable oil
2 medium onions, chopped
2 Tbsp. ginger paste
2 Tbsp. garlic paste
1 tsp. red chili powder
1 Tbsp. coriander powder
1/2 tsp. turmeric powder
salt to taste
100 ml/1/2 cup cream
Heat the oil in a wok. Add onions and fry until golden brown
Mix together the ginger and garlic pastes, red chili powder coriander and turmeric powder and salt.
Add spice mixture to wok and let cook 4-5 minutes
Add paneer cubes and stir until they are evenly coated with the spice mixture.
Add cream and stir well for 2 minutes or until the oil separates.
Remove from heat and serve hot.
At first this recipe seems a little daunting, as it calls for the chicken to be marinated, fried, strung on skewers and baked all within 30 minutes. Yet somehow it works. A delightful recipe not to be missed.
Despite the number of steps (grate onions, grind seeds for paste, purée tomatoes, steam rice) most can be completed while the fish is marinating. Add another 15 minutes cooking time and your meal is ready. Fish fillets steamed in a thick, spicy tomato gravy. And really good! I am glad I have leftovers; can’t wait to have this again.