North Indian Pheni Recipe (A Thin silky Seviyan Kheer)

Monika Manchanda
83 ratings.
North Indian Pheni Recipe (A Thin silky Seviyan Kheer)

Pheni or the seviyan is typically found in the market and served on karwa chauth. It pre-fried in ghee and is sold at the halwai shops in cute round pieces. You put them in boiling milk and enjoy it after a while as a light kheer. Pheni is a perfect delicious and easy to make dessert. Since its quick to make this is often eaten as a part of morning sargi for Karva Chauth. I have always loved Pheni and used to make mum buy loads of it at the time of Karva Chauth and relish for months post that once a week.

Serve Pheni as a dessert during the festive season along with Gulab Jamun.

Other recipes that you can try are:

  1. Angoori Rasmalai Recipe
  2. Gajar Ka Halwa Recipe (Quick & Easy Indian Carrot Pudding)
  3. Kaju Katli Recipe (Kaju Barfi)

Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

  • 100 grams Pheni , or one roll
  • 300 ml Milk
  • 1/4 cup Sugar
  • 1 tablespoon Ghee
  • 2 tablespoons Cashew nuts
  • 2 tablespoons Raisins
  • 2 tablespoons Almond Meal (Powder)

Directions for North Indian Pheni Recipe (A Thin silky Seviyan Kheer)

  1. To begin making the North Indian Pheni, we will first get all the ingredients ready and keep them by the side. 

  2. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and simmer for 5 to 10 minutes till it thickens a little. Once the milk has thickened a little, add the sugar and almond powder and simmer for another couple of minutes.

  3. The almond powder will help thicken the milk. Add the pheni at this stage and mix well and turn off the heat. Allow the milk and pheni mixture to rest in the pan for about 10 minutes. This will help soften the pheni in the warm milk.

  4. Transfer the Pheni to a serving bowl. 

  5. In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp. Turn off the heat and pour it over the Pheni (Kheer).

  6. Serve Pheni as a dessert during the festive season along with Gukab Jamun.

Monika Manchanda

View Monika Manchanda's Recipes

Monika Manchanda on the web

Last Modified On Wednesday, 26 April 2017 16:08

Email Subscribe

Go To Top