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.
Place the twirled katafi in a deep spoon with holes.
Deep-fry for 30 seconds (please make sure it does not brown).
Remove the fried circles and stack them up in piles.
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.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.