Pakistani Traditional Pheni:
Pheni is a traditional Pakistani sweet enjoyed during Eid and festive mornings, often served with warm milk and a touch of sugar. Light, crispy, and melt-in-the-mouth, this homemade sweets recipe is quick and simple. With basic ingredients, create this delightful treat to add charm to your celebrations.
TimeLine:
* Prep Time: 20 minutes
* Resting Time: 30 minutes
* Cook Time: 15–20 minutes
* Yields: 10–12 small phenis
For Dough:
* 2 cups all-purpose flour (maida)
* 2 tbsp suji – for crispiness
* 2 tbsp ghee or oil – for moyan (binding)
* A pinch of salt
*To knead a soft dough, use water.
For Frying:
* Ghee or oil for deep frying
Optional Flavorings (for serving):
* Warm milk
* Powdered sugar
* Crushed cardamom
* Chopped pistachios/almonds
* Silver leaf (warq) for garnish (optional)
Step-by-Step Instructions for cooking Pheni
Step 1: Prepare the Dough
1. In a mixing bowl, combine:
* 2 cups flour
* 2 tbsp suji
* Pinch of salt
2. Add 2 tbsp melted ghee or oil and mix well until the flour resembles breadcrumbs.
3. Slowly add water and knead into a soft, smooth dough (not sticky).
4. Cover and rest for 30 minutes.
Step 2: Roll and Layer
1. Divide the dough into 4–6 small balls.
2. Roll each ball into a thin circle (like a chapati), dusting lightly with dry flour.
3. Apply a thin layer of ghee and dust a bit of flour over it.
4. Stack 2–3 rolled-out chapatis, then roll them together into a tight log (like a Swiss roll).
5. Slice the roll into small discs (like pinwheels), about 1 inch thick.
Step 3: Shape the Pheni
1. Take each pinwheel and roll it out gently into a flat circle, keeping the spiral shape.
2. Don’t press too hard; this creates the flaky, layered texture.
Step 4: Fry the Pheni
1. Heat ghee or oil in a deep-frying pan on medium flame.
2. Carefully slide in one sweet at a time and fry on medium-low heat until it puffs up and turns golden brown.
3. Drain on kitchen paper.
Step 5: Serve the Pheni
Pheni is traditionally served in a few delicious ways:
Option 1: With Warm Milk
* Top warm milk with a dash of cardamom and sugar.
* Pour over a fried sweet in a bowl.
* Garnish with chopped nuts.
Option 2: With Sugar Syrup
* To produce a sugar syrup, bring 1/4 cup water, 1/2 cup sugar, and a pinch of saffron or cardamom to a boil.
* After a few seconds of dipping in syrup, take out the fried phenis.
* Garnish with nuts or edible silver.
Storage:
* Store unsoaked fried pheni in an airtight container at room temperature for up to 2 weeks.
* Add milk or syrup only at the time of serving to retain crispness.
