Pheni

02.01.2018 2 Comments

A kind of vermicelli, pheni is fried and served in milk. Make some amazing kheer out of it, or make the savory vermicelli upma out of it! The pheni is made from semolina and ghee so it is digested slowly and keeps you from feeling hungry during the fast The origin of the dish is debated — the name appears to have come from the Middle East or Central Asia, but the dish itself is similar to Indian puri and Rajisthani sutarfeni. Although pheni is made year round, the real season for it is Ramazan, he said, during which people have it for sehri. You put them in boiling milk and switch off the gas and enjoy it after a while as a light kheer. Satellite Town resident Suleman Malik said he used to eat French toast for sehri but has taken up pheni because he comes back home from work late and does not have much time to pick up food. Since its quick to make, this is often eaten as a part of morning sargi for Karwachauth.

Pheni


Pheni or the silky sewiyan is typically found in the market near karwachauth. Semolina, flour, sugar and butter are mixed into dough that is left in ghee for 15 minutes. I have always loved it and used to make mum buy loads of it at the time of Karwachauth and relish for months post that once a week. Originally published in Dawn, May 29th, Rawalpindi likes to start its fast on a sweet note with this vermicelli that is fried and served in milk A kind of vermicelli, pheni is fried and served in milk. Its amazing how the vermicelli is used in different ways in India. He said that pheni was originally made with semolina, but some people used fine wheat flour, which ruined the taste of the dish. Since its quick to make, this is often eaten as a part of morning sargi for Karwachauth. He said children and elderly people in particular want something that is healthier than spicy food, making pheni a good option for them. Satellite Town resident Suleman Malik said he used to eat French toast for sehri but has taken up pheni because he comes back home from work late and does not have much time to pick up food. The pheni is made from semolina and ghee so it is digested slowly and keeps you from feeling hungry during the fast The origin of the dish is debated — the name appears to have come from the Middle East or Central Asia, but the dish itself is similar to Indian puri and Rajisthani sutarfeni. The noodle is made from semolina, butter and fine wheat flour. Raja Zahid from Bhabara Bazaar said pheni is a fresh item available in the city that is also affordable, which is why he prefers it. Thin silky sewiyan Kheer Pheni or the silky sewiyan is typically found in the market near karwachauth. So interesting to see cultures have similar stuff. A perfect easy to make dessert. The pheni is fried and served with milk and sugar, and garnished with almonds and pistachios. Here's everything you need to know about kheer, including this killer recipe Sweet shops and bakeries in downtown Rawalpindi, from Raja Bazaar to Purana Qila, Bhabara Bazaar, Saidpuri Gate, Banni and Katarpura specialise in making the dish, but only a few are popular among locals. It's pre-fried in ghee and is sold at the halwai shops in cute round pieces. Traditionally it was dried in the sun but now it is dried commercially. In our parents generation, they would make the dough at home with rice powder, steam it and pass it through the sevai machine and get those really thin rice noodles which would then be tempered with some mustard and green chilli and then flavored with lemon or coconut. Now a days, we have instant sevai packets which just need to be added in some boiling water…much easier, eh? So what are you waiting for? Whether it is the rice sevai or the wheat vermicelli, one thing is for sure, each one tastes super yum? A kind of vermicelli, pheni is fried and served in milk. You put them in boiling milk and switch off the gas and enjoy it after a while as a light kheer. Thin Silky Sewiyan Kheer Pheni is the thin silky sewiyan kheer which is made during Karwachauth and tastes so delicious!

Pheni


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2 thoughts on “Pheni”

  1. Mohammad Saleem, the owner of a sweet shop in Kartarpura, said pheni is a traditional Punjabi dish made mostly by people from Amritsar and Lahore. Satellite Town resident Suleman Malik said he used to eat French toast for sehri but has taken up pheni because he comes back home from work late and does not have much time to pick up food.

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