Phenian Recipe
Phenian's roots dig deep into the historical tapestry of Pakistan, embodying not just a dessert but a living heritage. Passed down through generations, this culinary gem stands as a testament to the simplicity and elegance inherent in Pakistani cuisine.
Ingredients
- 1 cup 125 g all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup 56g ghee, melted
- 1/2 cup 120g milk
- 1/2 cup 100g sugar
- 1/4 cup 32g cornflour
- 1/4 cup oil for frying
Instructions
- In a bowl, combine the flour and salt. Add the ghee and mix until the mixture resembles breadcrumbs.
- Add the milk and knead the dough until smooth and elastic. Cover the dough and let it rest for 30 minutes.
- In a bowl, combine the sugar and corn flour.
- Divide the dough into 6 equal parts. Roll out each part into a thin sheet.
- Spread the sugar mixture on each sheet.
- Roll up the sheets tightly, starting from the long side.
- Cut each roll into 1-inch pieces.
- Heat the oil in a pan over medium heat.
- Fry the pheni pieces in batches until golden brown.
- Drain the pheni pieces on paper towels.
- Serve hot or cold.
Notes
- For a richer flavor, use whole milk instead of skim milk.
- You can add other ingredients to the pheni, such as chopped nuts, raisins, or cardamom powder.
- To make the pheni more crispy, fry them for a few minutes longer.