Sutarfeni Recipe
Sutarfeni is a traditional Indian dessert enjoyed during special occasions, especially Diwali. This light and crispy sweet is made of fine vermicelli-like strands, soaked in sugar syrup, and garnished with dry fruits. The perfect combination of crispy texture and melt-in-your-mouth sweetness makes it a crowd favorite during the festive season.
Equipment
- Flat pan
- Saucepan
- Strainer
- Small brush (for applying ghee)
Ingredients
- 1 cup fine vermicelli (thinly rolled)
- ½ cup sugar
- ¼ cup water
- 1 tbsp ghee
- 2 tbsp chopped pistachios and almonds (for garnish)
- 1 tsp cardamom powder
- A pinch of saffron strands
- Silver vark (optional, for garnish)
Instructions
- Prepare the Vermicelli: Heat a flat pan and dry roast the vermicelli until it turns light golden brown. Set it aside.
- Make the Sugar Syrup:In a saucepan, combine sugar and water. Heat the mixture until it becomes a thick syrup of one-string consistency. Add a pinch of saffron strands for color and flavor. Stir in the cardamom powder.
- Layer the Sutarfeni:Take a shallow dish or plate and brush it lightly with ghee. Take a small portion of the roasted vermicelli and spread it evenly in a thin layer on the plate. Pour a spoonful of the sugar syrup over it, ensuring it covers the vermicelli threads.
- Garnish:Quickly sprinkle the chopped nuts over the syrup-coated vermicelli. Continue layering vermicelli and syrup until you run out of ingredients. Finish with a generous sprinkle of nuts and an optional garnish of silver vark.
- Cool and Serve:Let the Sutarfeni cool completely, allowing the syrup to set and the layers to become crispy. Once set, serve it as a Diwali sweet treat!
Notes
- Make Ahead: Sutarfeni can be made ahead of time and stored in an airtight container for up to a week. This makes it perfect for Diwali or any other festive occasion.
- Syrup Consistency: Be sure the sugar syrup reaches a one-string consistency. If it is too thin, the Sutarfeni will become soggy, and if it’s too thick, the syrup won’t coat the vermicelli properly.
- Variations: For added richness, you can use condensed milk or khoya to layer between the vermicelli. You can also experiment with flavors by adding rose water or kewra essence to the sugar syrup.
- Presentation: For a more festive look, you can add edible silver (vark) or gold leaf to garnish the Sutarfeni.
- Storage Tip: Store in a cool, dry place in an airtight container. Avoid refrigerating, as the moisture can make it lose its crispiness.
