Sutarfeni in Milk

Name: Sutarfeni in Milk
Ingredients: 2 cups Sutarfeni (A traditional Indian sweet made of shredded dough. Quantity estimated for 2 servings.); 3 cups Whole milk (Quantity estimated to cover the sutarfeni by approximately 2 inches.); 1 teaspoon Rose water (Optional, for aroma. Originally 'gelab'.)

This traditional Gujarati recipe ingeniously repurposes leftover Sutarfeni into a warm, comforting milk pudding similar to kheer or basundi. The delicate, thread-like strands of the sweet dissolve slightly into the boiling milk, creating a rich, thickened texture that is enhanced with a splash of aromatic rose water. It is a perfect way to enjoy this classic sweet in a new form, offering a soothing and indulgent dessert experience.

Ingredients

2 cups Sutarfeni (A traditional Indian sweet made of shredded dough. Quantity estimated for 2 servings.)
3 cups Whole milk (Quantity estimated to cover the sutarfeni by approximately 2 inches.)
1 teaspoon Rose water (Optional, for aroma. Originally 'gelab'.)

Instructions

1Place the Sutarfeni in a saucepan. Pour the milk over it until the liquid level is approximately two fingers (about 1.5 to 2 inches) above the Sutarfeni.
2Place the saucepan over medium heat. Bring the milk to a boil and let it bubble vigorously 2 or 3 times. Reduce heat slightly and simmer until the mixture thickens to a pudding-like consistency.
3Remove from heat. If desired, stir in the rose water for fragrance. Serve warm.