3 cups 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. * Kataifi is Shredded Fillo Dough, I find it in Boston’s Pakistani Grocery Stores. It spoils easity so you have to buy it fresh. Check for mold in package.
Wonderful share! I would love to try this.
This looks so yummy. I’d love to try this one out for the holiday season. Thanks!!
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What is kataifi?
Kataifi
is available on Amazon – https://amzn.to/34S374D
Kataifi is ready-made shredded fillo, used in pakistani desserts. Found in Pakistani Grocery Stores in USA.
Can ready made Pheni be used for suterfeni
Yes Shirrin, Pheni can be used. However Pheni is thicker and needs to be cooked before in milk, the khataifi is more finer and just sprinkling warm milk will work. I re-heat in Microwave.