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:
Directions for North Indian Pheni Recipe (A Thin silky Seviyan Kheer)
To begin making the North Indian Pheni, we will first get all the ingredients ready and keep them by the side.
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.
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.
Transfer the Pheni to a serving bowl.
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).
Serve Pheni as a dessert during the festive season along with Gukab Jamun.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.