Recipe: Golden Shufta Kaju Ratna

Recipe by Ayndrila Dutta

A luxurious fusion of Kashmiri Shufta and North Indian kaju mithai, these golden ladoos combine roasted nuts, dried fruits and saffron-spiced sweetness with a smooth cashew shell and an elegant edible gold finish.

Prep time: 60 mins | Cook time: 60 mins | Servings: 10 pieces

Ingredients

For the Shufta filling:

• 50 g almonds, diced
• 50 g walnuts, diced
• 50 g pistachios, diced
• 25 g cashews, diced
• 25 g raisins
• 30 g dried apricots, finely chopped
• 20 g ghee
• 25 g honey
• 15 g sugar
• 50 g aamshotto (aampapad)
• ¼ tsp cardamom powder
• Pinch of cinnamon powder
• Pinch of dry ginger powder (saunth)
• A few saffron strands, soaked in 1 tsp warm water

For the Kaju shell:

• 300 g cashew powder
• 150 g powdered sugar
• 75 ml water
• 15 g ghee
• ½ tsp cardamom powder
• ½ tsp rose water

For garnish:

• Pistachio slivers
• Saffron strands
• Edible gold leaf

Get the ingredients here

Method

1. Heat ghee in a heavy-bottomed pan. Add almonds, walnuts, pistachios and cashews. Roast gently for 2–3 minutes.
2. Add raisins and chopped dried apricots. Stir well.
3. Add the honey and sugar, then add the saffron water, cardamom, cinnamon, and dry ginger powder. Cook until the mixture becomes slightly sticky.
4. Remove from the heat and let the mixture cool completely.
5. Divide the Shufta mixture into 20 small portions and shape each into a ball.
6. To make the Kaju shell, combine sugar and water in a pan. Bring to a boil until the sugar dissolves.
7. Gradually add cashew powder, stirring continuously. Cook over low heat for 3–4 minutes, until the mixture leaves the sides of the pan.
8. Add ghee, cardamom powder and rose water. Mix well. Transfer to a greased tray and allow to cool until warm.
9. Knead lightly into a smooth, soft dough. Divide into 20 equal portions.
10. Flatten each portion into a small disc. Place one Shufta filling ball in the centre and add one small piece of aamshotto.
11. Bring the edges of the cashew dough together and seal carefully. Roll gently between your palms to form a smooth sphere.
12. Finish with pistachio slivers, saffron strands and edible gold leaf. Allow to set for 1 hour before serving.

Tip: Make sure the Shufta filling is completely cool before shaping. The Kaju shell should remain soft and pliable, making it easier to seal around the filling without cracking.