North Indian Pheni Recipe - Seviyan Kheer

Name: North Indian Pheni Recipe - Seviyan Kheer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: North Indian Recipes
Ingredients: 100 grams Pheni or one roll; 300 ml Milk; 1/4 cup Sugar; 1 tablespoon Ghee; 2 tablespoons Cashew nuts; 2 tablespoons Sultana Raisins; 2 tablespoons Almond Meal (Badam Powder)

Monika Manchanda

May 3, 2018

15568 Ratings

North Indian Pheni Recipe - Seviyan Kheer

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:4 Servings

Meal:Dessert

Cuisine:North Indian Recipes

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 North Indian Pheni as a dessert after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.

If you like this recipe, you can also try other Kheer Recipes that you can make during festivals:

Serve North Indian Pheni as a dessert after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.

If you like this recipe, you can also try other Kheer Recipes that you can make during festivals:

Ingredients

100 grams Pheni, or one roll

300 ml Milk

1/4 cup Sugar

1 tablespoon Ghee

2 tablespoons Cashew nuts

2 tablespoons Sultana Raisins

2 tablespoons Almond Meal (Badam Powder)

Instructions for North Indian Pheni Recipe - Seviyan Kheer

To begin making the North Indian Pheni Recipe, 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 North Indian Pheni as a dessert after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.