Kashmiri Shufta



  1. Soak all the nuts and raisins in water for half an hour.
  2. Soak dry dates in luke warm water and chop them into small pieces.
  3. Heat ghee in a heavy bottomed pan heat ghee and fry coconut slices till brown.
  4. Fry paneer pieces till slightly brown in the same ghee.
  5. Make sugar syrup by heating the sugar in 1 cup of water.
  6. Drain the dry fruits and add them in the pan. Add the sugar syrup, coconut slices and and all the spices to this. Cook till sugar thickens.
  7. Garnish with silver leaf and serve.

Monish Gujral

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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