Pheniyaan | How to make Pheniyaan

By Swathi Joshnaa Sathish  |  21st Mar 2018  |  
4 from 1 review Rate It!
  • Prep Time

    50

    mins
  • Cook Time

    35

    mins
  • Serves

    4

    People

0

1

About Pheniyaan Recipe

A royal , delicious dessert prepared in a jiffy with very less ingredients . Pheniyaan is a traditional Pakistani dessert . This dessert is also common in few parts of India . Pheni is one type of vermicelli that is thin and already fried, round shaped ingredient . Children wouldn’t say No to relish this sweet . I prefer using palm candies to refined sugar for health benefits . It’s purely optional .Adding turmeric to this milk gives an added flavour and taste . It’s again optional .

Pheniyaan

Ingredients to make Pheniyaan

  • Readymade pheni 200 grams
  • full fat milk 1 litre
  • Palm candies / sugar 120grams.
  • cardamom pods 6 . Seeds crushed into powder .
  • saffron strands 4
  • turmeric powder 1/2 teaspoon ( optional)
  • Milk 3 tablespoons for soaking saffron and turmeric
  • almonds ( skin peeled ) 20
  • pistachios ( Deshelled ) 15
  • cashews 20. All the 3 nuts chopped . Save few for garnishing .
  • dates 15 chopped

How to make Pheniyaan

  1. In a sauce pan , pour 1 litre milk .
  2. Allow the milk to boil .
  3. Add palm candies / sweetener at the time milk starts boiling .
  4. Crush cardamom seeds into powder . Add freshly prepared powder to the milk for the best aroma .
  5. Keep stirring the milk regularly in between the process , so that the malai doesn’t stick one place
  6. Add the chopped dates .
  7. Now pour the milk in which saffron strands and turmeric powder were soaked . Turmeric is optional .
  8. In a wide bowl , set the pheni flat . Let the milk boil , thicken for 25 minutes under low flame .
  9. The milk has now reduced to half and turned so creamy and flavourful with all the cooked nuts,dates
  10. At this stage switch off the flame .Pour the prepared creamy milk gradually on the arranged pheni.
  11. The pheni absorbs milk and turns soft . Pheniyaan shouldn’t be tight nor runny. Garnish with nuts.
  12. Garnish with dates . Adjust dates as per its sweetness.
  13. Delicious ,quick Pheniyaan is ready to serve . Serve warm or cold as you prefer .

My Tip:

Full fat milk gives the desired taste . Let the milk reduce to half and thicken . Tat will do . Needn’t be in basundhi/ Rabri consistency .

Reviews for Pheniyaan (1)

Anita Gupta6 months ago

should have put more pics
Reply
Swathi Joshnaa Sathish
6 months ago
Thank you for the feedback . Have uploaded few videos and pics . Hope it helps . Good Day !