Shufta

Ingredients list for Shufta

• 3/4 cup Cottage cheese
• 1/4 cup Almonds
• 1/4 cup Dates dried
• 1/4 Coconut
• 1/4 cup Apricots
• 1/4 cup Walnuts
• 1/4 cup Cashewnuts
• 1/4 cup Raisins
• 1/2 teaspoon Saffron (kesar)
• to deep fry Ghee
• 1/4 teaspoon Green cardamom powder
• 1/4 teaspoon Cinnamon powder
• 1/2 teaspoon Dry ginger powder (soonth)
• 1/2 teaspoon Black pepper powder
• 1 1/2 cups Sugar
• for garnish Rose petals

Method

1. Cut the cottage cheese into half inch sized cubes. Soak the almonds in one cup of hot water for five minutes.
2. Drain, peel and halve them. De-seed dates and chop them roughly. Chop the coconut into small pieces. De-seed the apricots and cut into small pieces.
3. Chop walnuts and cashewnuts into small pieces. Wash raisins and pat them dry. Soak saffron in one teaspoon of water. Soak the almonds, raisins, cashewnuts, dry dates, apricots, walnuts and coconut pieces in two cups water for about half an hour.
4. Heat ghee in a wok and deep-fry the cottage cheese cubes till golden brown. Drain and keep aside. Transfer the soaked nuts and coconut in a pan and bring to a boil.
5. Reduce heat Add the saffron, cardamom powder, cinnamon powder, ginger powder, pepper powder and sugar to the soaked nuts and cook on low heat till the syrup thickens two thread consistency. Stir in the cottage cheese pieces and cook for a minute. Serve garnished with rose petals.

Nutrition Info