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Pheniyan - By Chef Rohit Anand
Pheni kheer is very thin sewiyan prepared in milk, just like vermicelli kheer and garnished with dry fruits.
Pheni
kheer is prepared with milk at the time of Sargi. Pheni kheer is very thin
sewiyan prepared in milk, just like vermicelli kheer and garnished with dry
fruits. Generally, you get readymade pheni disks in the sweet shops on the
Karva Chauth. It is a tradition to have pheniyan on the occasion of karwa
chauth along with other sargi items.
Ingredients:
•
Pheni - 100 gm
•
Milk – 1 litre
•
Sugar – 75 gm
•
Cardamom Powder – 1 tsp
• A
few strings of Saffron
•
Blanched Almonds – 12 nos.
•
Pistachios – 12 nos.
•
Raisins – 10 nos.
Method:
1.
Soak saffron in a little warm milk. Keep aside for later use.
2. In
a large heavy bottom pot, dry roast pheni. Keep stirring frequently to allow
equal roasting. Keep the flame low so as to not burn the pheni. Keep aside.
3.
Now boil the milk in the same heavy bottom pan. Add saffron milk, cardamom
powder and sugar.
4.
Reduce the heat to medium and let the milk simmer for few minutes. Add the
pheni and cook for 3-4 minutes.
5.
Pheni will swell up in size and soak up some milk. Do remember to keep stirring
with a light hand.
6.
Switch off the heat. Add blanched raisins, pistachios and almonds and rose
water. Switch off the flame.
7.
Dish out the pheni and serve either hot or cold.
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