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Given the cultural significance the festival of Ganesh Chaturthi has in Maharashtrian, Tamilian and Goan communities, it comes as no surprise that heirloom recipes take centre stage when it comes to marking celebrations. Food being integral to almost every Indian festive occasion, is also a great way to bond with family and other members of the community we habitate in. Making this festive season even special with a leaf out of his grandmother’s treasure trove of recipes, Chef Tushar Malkani of Goa’s Palette restaurant situated in The Yellow House shares exclusive delicacies that are sure to elevate your festive food memories.
Sutarfeni
Tushar Malkani’s grandmother had a big role to play in his career choice as he was raised by her, and was fortunate enough to spend a lot of time in a Gujarati kitchen where he watched her prepare traditional Gujarati food many times over for every festival. Sutarfeni – one such delicate dessert is something that he loves to whip with much love and joy.
Ingredients
- 2 cups Phyllo/Kataifi pastry, shredded
- 2 tablespoons ghee or unsalted melted butter
- ¼ teaspoon cardamom powder
- 1 cup sugar
- 1 teaspoon lemon juice
- 1 cup water
- 2 tablespoons mixed nuts, slivered
- 1 tablespoon rose petals
Method
- Combine water and sugar in a pan and cook it for approximately 5-6 minutes over medium heat till you get a one thread consistency from the syrup.
- Add cardamom and lemon juice and keep it aside while you cover the phyllo pastry with a damp cloth. Alternatively, sprinkle some water on it and cover it with a dry kitchen napkin.
- Once soft, take small amounts of the pastry at a time and make twirls like nest of about 4 to 5 cms diameter. brush the nests with melted ghee/unsalted butter as you preheat the air fryer at 150°C for 3 minutes.
- Place a sheet of baking paper in the air fryer basket and arrange the pastry nests on it, following by air frying them for a minute each side.
- Remove them delicately and place on cooling wire racks, followed by spooning the sugar syrup on them as per choice (recommended quantity is two tablespoons per nest).
- Sprinkle rose petals and nuts immediately for it to stick when the sugar syrup is settling. Heat up the oven to 110°C and bake for 10-12 minutes.
- Keep a close eye after 8 minutes so that the colour does not change but is cooked evenly. Remove from the oven and let it cool before stacking over each other gently.
Chef’s Key Tips:
- Monitor the sugar syrup for proper caramelisation and thread like consistency.
- After an even coating of sugar syrup, allow the sutarfeni to cool completely before storing to prevent moisture from affecting its texture.
Also Read:
Fada Lapsi
Tushar’s fascination with kitchen and traditional cooking that was inspired by his grandmother’s traditional cooking continued during his mother’s posting in Mumbai for work. As she had a transferable job, his interest in other cuisines piqued; stemming from which the typical Maharashtrian dessert of fada lapsi evoked childhood emotions.
Ingredients
- One cup flattened rice (chiwda)
- ½ cup jaggery, grated
- ¼ cup ghee
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron strands, soaked in warm milk
Method
- Soak the saffron strands in warm milk while you heat the ghee in a heavy-bottomed pan over medium heat.
- Add the grated jaggery to the heated ghee and stir until it melts completely, followed by the cardamom powder to combine.
- Gradually add the flattened rice to the jaggery-ghee mixture, stirring continuously to coat the the grains evenly until the chiwda is crispy and golden-brown.
- Add the saffron-infused milk to the mixture and stir gently. Remove from heat and serve immediately while hot.
Chef’s Key Tips:
- Pure clarified ghee is essential for the rich taste and aroma, avoid using refined sugar as jaggery or organic cane sugar can add a depth of flavour.
- Cook the mixture on low heat and stir continuously to prevent burning.
- Most importantly, adjust the consistency by adding more or less milk. You may like to garnish this with nuts – chopped or whole.
