Kashmiri Shufta

Drain the soaked almonds, walnuts and coconut slices completely, making sure there is no water left on them before they go into hot fat.

Liquefy a measured portion of ghee in a heavy skillet. Submerge the micro-diced paneer cubes, frying them with precision until they sport a highly crisp, golden-brown crust. Evacuate with a slotted spoon and reserve.

Add the rest of the ghee to the same pan. Lightly toast the cashews and the drained soaked ingredients, the almonds, walnuts and coconut, for just 2-3 minutes to bring their flavour back. Set them aside with the paneer.

2–3 min

In an expansive separate pan, combine the sugar and the required volume of water. Induce heat until the sucrose completely liquefies, reducing the solution to a highly viscous, sticky syrup that flirts with a one-string consistency.

Stir in the dry ginger, cracked black pepper and cinnamon, whisking the syrup until the spices are evenly spread through it.

Plunge the reserved fried paneer, toasted nuts, crisp coconut, and sweet raisins directly into the bubbling, spiced caramel bath.

Keep it over a low flame for another 2-3 minutes. Stir the pan constantly so the thickened syrup coats and glazes every piece.

2–3 min

Extinguish the heat. This delicacy commands to be served while radiating warmth.