PATHIR PHENI

16 Jan

      PATHIR PHENI

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Pathir pheni / chiroti as it is also called comes from the rich cultural states  of south india. It is a simple delicious sweet that looks like a crispy flaky juicy mini poori nicely dipped in sugary syrup. Though slight variations abound from state to state…it is a very popular dessert.

 pheni 3

A  must serve dessert in a Kannadiga wedding, it also has origins from the Konkan coast where almost every household makes this in huge dabbas/ tin boxes and serves it with a subtle  cardamom flavored powdered sugar or  doused with  sweetened Almond milk. This  crispy flaky pastry is also dipped in a thick sugar syrup infused with saffron strands to give a glorious glaze and served . Happily this can be made either too decadent or mildly sweet as the basic flaky spiraled whorls are eaten in three different ways. Much as your mind tries to warn you about the calorie rich pastry, the layered flaky texture will grab your eyeballs and before you know it you will be merrily crunching away.

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INGREDIENTS:-

  • 1/2 cup  pheni rava / fine semolina
  • 1/2 cup maida / all purpose flour
  • A pinch of salt
  • 3 Tbsp solidified ghee
  • 2 Tbsp rice flour
  • Oil to fry
  • 1/2 cup sugar powder
  • 1/2 tsp cardamom powder
  • 1 clove powdered (optional)

making pheni

For step by step pictures visit veggiplatter.  
The lower two photos from the collage are from the same website.

METHOD:-

  •   Mix the sugar, cardamom and clove powders in a bowl and keep aside. Or powder sugar, cardamom and clove together.
  • Combine the semolina and /or flour, 1 Tbsp solidified ghee and salt in a mixing bowl, rubbing the mixture with your hands. Then gradually add water and form a dough that of poori / roti consistency. Cover and allow the mixture to rest at least for an hour. The more the resting time, better the chirotis / phenis would be.
  • When you are ready to prepare the phenis / chirotis, whisk the remaining ghee and riceflour in a small cup and keep aside.
  • Divide the dough into 5 equal portions. Roll them out into thin circles. Apply the rice flour – ghee paste on each of the rolled out circle. Don’t worry about getting perfect circles. It is hard because of the elasticity of the dough.
  • Place the rolled out circles, placing one on top of another so that you have layers of them with the flour – ghee paste in between. Apply the paste on the surface of the top rolled out circle too.
  • Starting from one end, go on rolling the layered circles like a carpet, to form a tight log. Apply the paste while rolling too. Tuck the ends securely.
  • Cut the log into one inch pieces. Roll out each piece again into a circle or press lightly with your hand.
  • Heat oil in a small wok for deep frying. Fry the rolled out circles on low flame until done, taking care they don’t change the color. Drain them on paper towels. Serve warm with sprinkling on powdered sugar and pouring on some almond milk. Chirotis are best served warm but they can be stored for longer periods at room temperature.

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  • In andhra pradesh they are usually served dipped in sugar syrup, like i have done in the picture. While they are still hot dip them in the sugar syrup( which was made already with 1 cup sugar and 1 cup water,1 tsp cardamom powder and few drops of lemon juice). Keep it immersed for just a few seconds and place in an airtighr container. Take another fried pheni dip it again for a few minutes in the sugar syrup drain and place on top of the first one and so on….. They can be kept in the refrigerator till one week.

pheni

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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