After tasting the unique food of Himachal, lets set foot in Jammu and Kashmir. Kashmir Valley is famous for its beautiful mountainous landscape and Jammu is known for the various shrines.
A few areas of this state have been a bone of contention with the neighboring countries. So the tourism in this state is badly affected but yet thousands of pilgrims throng the shrines of Jammu.
Though the majority of the people there follow Islam, Hindus, Buddhists and other religious communities also form part of the population.
When we talk about Kashmiri cuisine, it is rich and varied. One such is this nutty sweetmeat called Shufta. It is typically served with the noon meal. I define this as Addictive.
While you evaluate the addictive-ness of Shufta I am off to another state, Jharkhand. See you there, tomorrow!
Recipe Source here and here
Paneer , cubed into 1/2 inch, 1/2 cup
Walnuts, chopped into bite size pieces, handful
Almonds, blanched and chopped, handful
Cashews, chopped into bite size pieces, handful
Dry Coconut, finely chopped handful (I used grated coconut)
Dry Dates pitted and chopped, handful
Sugar 4-5 Tbsp
Saffron a pinch soaked in 1 Tbsp of water
Pepper, Ginger, Cinnamon and Cardamom Powders couple pinches each
Ghee 1 Tbsp
Method Of Preparation -
Soak walnuts, cashews, dry dates and raisins in a cup of water for about 30 min. Drain and set aside.
In a heated pan, add ghee and fry the cubed paneer until all the cubes are uniformly golden brown. Remove and drain onto paper towels.
In the same pan with the remaining ghee fry the soaked and drained nuts. Also add the coconut and the blanched almonds.
After the nuts are fried to golden brown, add the Pepper, Ginger, Cinnamon and Cardamom Powders. Mix well and add 1/2 cup of water and let it come to a rolling boil.
Add sugar and saffron along with the water it was soaked it and cook until the sugar syrup thickens.
Remove and garnish with coconut powder. Serve warm.
Preparation Time soaking time 30 min + cooking time 20 min
Makes 1 1/2 cups