Cook Time: 15 minutes
Raisins – ¼ cup
Almonds – ¼ cup
Walnuts – ¼ cup
Pistachio – ¼ cup
Dates – ¼ cup
Dry coconut slices – ¼ cup (1” pieces)
Paneer – ¼ cup
Sugar – 1 cup
Cardamom powder – ½ tsp
Cinnamon Powder – ½ tsp
Dry ginger powder – ½ tsp
Black pepper powder – ½ tsp
Ghee – ¼ cup
Saffron – 1 tsp
Rose petals – 2 tbsp (fresh or dried)
Soak the dates separately for 30 mins in another bowl.
Deseed and chop the dates into small pieces.
Heat ghee in a pan, add dry coconut pieces and fry until light golden brown. Remove in a plate.
In the same pan add the paneer pieces and fry until light golden brown, drain the water from the nuts and add it to the pan along with chopped dates.
Next add the fried coconut pieces, mix well.
Add sugar, cardamom powder, black pepper powder, cinnamon powder, dry ginger powder and mix well.
Next add the fresh rose petals and saffron and cook till the sugar dissolved completely. Switch off the flame.
Serve the shufta in a serving bowls and garnish with dry or fresh rose petals.