Kashmir Shufta Fried Paneer Dry Fruit Saffron Festival Sweet

Ingredients

• 200g fresh paneer — crumbled into small pieces
• 4 tbsp ghee (divided)
• 1/4 cup raisins
• 1/4 cup cashews — roughly broken
• 2 tbsp slivered almonds
• 2 tbsp walnuts — roughly broken
• 1 tbsp desiccated coconut — coarsely grated
• 1/4 cup sugar
• 2 tbsp water
• 1/4 tsp cardamom powder
• A generous pinch of saffron soaked in 2 tbsp warm water
• 1/4 tsp dry ginger powder

Method

1. Heat 2 tbsp ghee in a pan. Add crumbled paneer.
2. Fry on medium stirring for 4 to 5 minutes until golden. Remove and set aside.
3. In the same pan add 2 tbsp ghee. Fry raisins 30 seconds until puffed.
4. Add cashews 1 minute until golden. Add almonds and walnuts 1 minute. Add desiccated coconut 30 seconds. Remove everything and set aside.
5. Make the syrup: dissolve sugar in 2 tbsp water in the pan on low heat.
6. Cook until it forms a light syrup — about 2 minutes.
7. Add the fried paneer and all dry fruits to the syrup.
8. Add cardamom powder, saffron water and dry ginger. Toss everything well.
9. Cook on low for 3 to 4 minutes tossing gently until everything is coated in the fragrant saffron syrup.
10. Serve warm in small portions.