How to make Shufta -

Dry fruits in sugar syrup

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Almonds (आलमंड/बादाम)

Cuisine : Kashmiri

Course : Desserts


Shufta Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Shufta Recipe

  • Cottage cheese 3/4 cup

  • Almonds 1/4 cup

  • Dates dried 1/4 cup

  • Coconut 1/4

  • Apricots 1/4 cup

  • Walnuts 1/4 cup

  • Cashewnuts 1/4 cup

  • Raisins 1/4 cup

  • Saffron (kesar) 1/2 teaspoon

  • Ghee to deep fry

  • Green cardamom powder 1/4 teaspoon

  • Cinnamon powder 1/4 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Sugar 1 1/2 cups

  • Rose petals for garnish


Step 1

Cut the cottage cheese into half inch sized cubes. Soak the almonds in one cup of hot water for five minutes.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.