A sandwich of Suterfeni and Nut Barfi in one. Looks complicated but easy to make.
Ingredients for Suterfeni:
- 1 (16ounce) package of Kataifi pastry (shredded filo pastry - defrost per instructions on box)
- Oil for frying
- 1 cup powdered sugar
- 2-3 tablespoon of cold milk
Ingredients for Barfi:
- 2 cup almond meal
- 1 cup milk powder
- Few drops of green food color
- 1 teaspoon cardamom powder
- ½ cup whipping cream
Syrup for the Barfi mixture:
- 3/4 cup sugar
- 1/4 cup water
- Ground Cardamom - optional
Fry the Kataifi Pastry:
Heat the oil. Fry the Kataifi pastry by pulling in small batches. Fry until crispy while keeping the color light - do not let the pastry turn golden brown. Drain on paper towel to soak up extra oil. Set aside.
Make the syrup and filling for Barfi:
Heat the water and sugar in a medium saucepan. Let the syrup cook till it makes 1 thread when you press and release the cooled syrup between your thumb and first finger. Now add a few drops of green food color in the syrup till you get the shade of green you like. Now add in the almond meal, milk powder, cardamom. Mix well. Add in enough whipping cream to make the mixture like barfi (fudge) texture. Set aside to cool.
Prepare the Suterfeni mixture:
Take the fried Suterfeni in a large bowl. Break the pastry in small pieces. Sprinkle with powder sugar and mix well. Now sprinkle with milk till the party is moistened. Set aside.
Assemble the Barfi:
Grease a rectangular glass dish. Place half of the suterfeni mixture and spread evenly on the bottom of the pan. Press and pack the mixture with the help of a spatula. Take the Barfi mixture and spread it evenly over the pressed suterfeni. Take the remainder of the suterfeni and sprinkle it evenly over the barfi mixture. Press and pack the mixture till the barfi is firmly sandwiched. Garnish with ground cardamom (optional). Cover the barfi with a piece of parchment paper. Place a damp cloth over the paper. Leave the barfi overnight at room temperature with the damp cloth over it so it will further moisten the suterfeni.
Next morning, cut the barfi in desired size pieces. Keeps well if stored in the fridge.
[Makes 32 – 36 pieces]