April 5, 2019 sutarfeni

Easy Suterfeni


3 cups Kataifi – I used Apollo Brand Kataifi

2 tbsp Ghee/ clarified butter

1/2 cup Sugar

1/4 cup Water

1 tsp Cardamom powder

1/2 tsp Saffron


Garnish of Almonds, Pistachios, Cashewnut

Method

Defrost the kataifi according to package instructions. I used Apollo brand and mine came with the instruction to keep it outside for a few hours. Once it is ready to use, preheat oven to 225 F/ 110 C. The low temperature ensures the sutarfeni do not burn. Line a cookie tray with parchment paper.

In a large plate or baking dish, combine the kataifi with molten ghee and mix it well. Then, divide the kataifi into equal size heaps. Transfer to the cookie sheet and press to form rounds. I made 9 medium size kataifi nests from 3 cups raw kataifi. Bake for 15 minutes, or till the kataifi becomes hard but does not change its color.

While the sutarfeni is baking, make the sugar syrup. For making it, combine sugar and water and bring to a boil on medium flame. Though the consistency is not important, make sure the sugar syrup is sticky. Add the cardamom powder and saffron. Mix well and let the syrup cool. Sliver the nuts and set aside.

Remove the sutarfeni once baked. Transfer to a wire rack and cool it. Once cool, pour 2-3 tbsp of the sugar syrup on each round. While the sugar syrup is still on top, add the slivered nuts so that they stick. You can also add dried rose petals. Let the sugar syrup get absorbed completely. You can store the sutarfeni in an airtight container for upto a week. Make sure to interleave parchment paper between the layers of sutarfeni.

Fiesta Friday #270 Your co-hosts this week are Jhuls @ The Not So Creative Cook and me aka Angie @ Fiesta Friday.

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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