Keenan Blake|Published
Turn phyllo pastry into crisp sutherfeni nests, then flavour them with cardamom, rose water, saffron and almonds for a festive Diwali sweet.
Ingredients
Half pack phyllo pastry
2 cups sugar
1 cup water
6 Cardamom pods crushed or two teaspoons powder
Saffron
2 teaspoons rose water
⅓ cup sliced almonds you can toast them
Oil
Method:
Roll phyllo pastry like a Swiss roll, but make sure you roll it tight.
Once done, using a really sharp knife start cutting from one end.
Make sure you cut it as super thin as possible.
This really needs to be about 2mm thin.
Keep cutting until all is done.
Now place in a bowl and use your hands to open it up.
Heat oil on medium divide in four parts and fry for a couple seconds on each side.
It must not turn brown, it must still stay white.
Fry fried for a couple seconds on each side.
Remember to do it in four batches so you will get four nests.
You need a big net spoon to take it all out.
Lay on a paper towel to drain oil for 15 minutes.
In another pot add your sugar, water, cardamom, rose water and rose water.
Boil until sugar dissolves for about six minutes.
Pour syrup over each nest.
Sprinkle almond on top, and kick up each nest with both hands in place wherever you serve it.