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A sweet and flaky dough garnished with pistachio. A yummy Indian dessert.
- Make 1-strand sugar syrup. let it cool completely for a few hours.
- Take the katafi out of the box (a little at a time) and cover it with a damp cloth or paper towel.
- Take a few strands at a time and twirl it into a small circle. you can arrange them on a tray and cover with a damp cloth.
- Heat the crisco. place the twirled katafi in a deep spoon with holes.
- Deep-fry for 30 seconds (please make sure that it does not turn brown in color).
- Remove the fried circles and stack them up in piles (it won’t get spoilt)
- Using your hand, take each circle and dip thoroughly in the sugar syrup.
- Hold it above the container for a minute and let it drain completely.
- Place them in the container that you are going to store it in.
- Sprinkle the pistachio powder over the sutarfeni.
This recipe was contributed by Kaity Desai on 30 Jul 2002
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