Homemade Sutarfeni / Pheni 

#eid #pheni #suterfeni
Preparation Timings:
This needs a maximum 2 days to prepare with in between draining and resting times.
For the dough:
2 cups plain flour
Approximately 1/2 cup plus 3 tablespoons water
For the paste:
60g Holsum ( solid vegetable oil), butter or ghee
2 tablespoons oil
2 tablespoons corn starch
1 cup oil for greasing when stretching the strands.
Syrup:
1 cup sugar
1 .1/2 cup water
Oil for deep frying
ground cardamon
crushed nuts for garnish ( i used almonds and Pistachios)
Dried edible rose petals for garnish
Notes:
Storing:
-Store the Syruped Suterfeni in an airtight container for 2 days at room temperature.
- lasts 2 weeks in the fridge.
Draining:
If after the 20 hours you have a little oil left on the suterfeni, drain over a stack of newpapers, lined with kitchen paper for an hour or 2.
Then add the Syrup.
Recipe guidance and reference by Indian Delights.
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