Among mithai shops and halwais across Rajasthan, Gujarat, and Maharashtra, stories about the rich culinary heritage of sutarfeni have been handed down through generations. Legend has it that this sweet treat originated in the opulent kitchens of the Rajputs, distinguished by its intricately elaborate hand-pulled vermicelli. Sutarfeni—where ‘sutar’ means ‘thread’ and ‘feni’ means ‘fine’—holds a special place among various communities. It is a staple on festive occasions such as Parsi New year, Ramzan, and Diwali.
Taking inspiration from the traditional Rajasthani sutarfeni, the Moonshine Honey Project chose to present a simpler rendition of this dish. Here, the traditional hand-pulled dough is replaced by vermicelli, while the rose-water and kewra-scented sugar syrup used for soaking is replaced with Rajasthani acacia honey. The honey’s inherently creamy texture and floral notes add a new dimension to the dish.
| Roasted pistachios | 20 grams |
|---|---|
| Roasted almonds | 20 grams |
| Ghee or refined oil, for frying | 200 grams, approx. |
| Vermicelli (seviyan) | 200 grams |
For the Syrup:
| Cardamom Powder | ¼ teaspoon |
|---|---|
| Water | 25 ml |
| Moonshine Honey Project’s acacia honey | 75 grams |
What You Will Need
Non-stick pan, flat bottomed vessel with walls, mixing bowl
Instructions
Soak the vermicelli noodles in water until they soften and are pliable.
Drain the water from the noodles and form them into four nest-like shapes.
Heat the ghee or oil in a non-stick pan.
Fry the vermicelli nests in the hot ghee/oil until they appear crisp and golden-brown in colour.
Remove them from the pan, and allow the excess oil to drain off on kitchen paper towels.
In a clean mixing bowl, combine all the ingredients for the syrup. Mix well until a smooth consistency is achieved.
Soak the vermicelli nests and allow them to absorb the syrup for about 10 minutes.
While the nests are soaking, slice the roasted almonds and pistachios into slivers.
Remove the nests from the syrup and place on a plate to serve. Garnish the “sutarfeni” with the almond and pistachio slivers.
Variations
- Traditionally, sutarfeni uses a more complex hand-pulling method to stretch out the dough into thin vermicelli-like noodles.
- Try using different honey varieties for the syrup through the Moonshine Honey Project.
Moonshine Honey Project (@moonshinehoneyproject) is an organisation that makes 100 percent natural honey sourced directly from beekeepers across India who harvest responsibly without compromising on quality.
To learn more about the Moonshine Honey Project, or try different types of honey, check out their website.
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