Learn how to make Pheni or Feni Recipe – Indian Dessert, with this step-by-step recipe. Discover the art of creating thin, crispy feni, soaked in fragrant sugar syrup. Perfect for festive occasions or sweet cravings!
- All purpose flour (Maida) – 2 Cups
- Water as per required
- Clarified Butter (Ghee) for frying
- All purpose flour (Maida) – 1/2 Cups
- Clarified Butter (Ghee) as required for slurry
For Sugar Syrup
- White Sugar – 2 cups
- Water – 2 Cups
- Cardamom Powder – 1/2 teaspoon
- Lemon Juice – 1/2 teaspoon
- In a big bowl add flour and ghee, mix it well until gets like a breadcrumb texture then add some water and mix well (Don’t add all the water at once. If you add all the water at once then the flour will become too sticky to handle).
- Knead the dough soft and keep for 5 minutes. Knead again. Turn the dough onto your work surface, press the heels of your hands into the dough, pushing forward slightly, then fold the dough in half and rock forward on the heels of your hands to press it flat. Repeat this process for 10 minutes
- Divide the dough into equal portions and make each portion into lemon size dough balls. Cover the dough with wet muslin cloth and let it rest for 10 minutes.
- Meanwhile, take a small bowl add all purpose flour and ghee and mix it well. Keep aside.
- In a saucepan, combine sugar, cardamom powder, water, and lemon juice. Place the saucepan over medium heat, stir constantly until the sugar dissolves.
- Once the sugar is completely dissolved, let the mixture gently boil for a few minutes. Keep stirring to make sure the sugar is fully dissolved. As it cooks, you’ll see froth forming on top; remove it with a ladle.
- Lower the heat, add cardamom powder, and stir gently. Take a small amount of syrup between your index finger and thumb. When you separate them, you should see a string of syrup forming. If you get one string, it means you have achieved the right consistency for one-string sugar syrup. Turn off the heat and set it aside.
Making the dough into Feni
- Start with a ball of dough.Flatten the dough into a thin, elongated shape, like a rectangle or an oval sheet.Spread the slurry evenly over this sheet.Cut the sheet into strips using a knife or a pastry wheel cutter.Place one strip on top of another and gently roll them together.
Frying the Feni
- Heat ghee in a deep frying pan over medium heat. Ensure the oil is hot but not smoking. Then fry the rolled out feni on low heat to make crispy. Be careful not to overcrowd the pan; fry in batches if necessary. Fry till golden brown on low flame.
- Remove the fried pheni with a spoon and immerse them in the prepared sugar syrup. Let them soak for a few minutes so they absorb the syrup’s flavors, now bring out the feni.