North Indian Feni Recipe - Sevaiyan Kheer
A vegetarian North Indian Recipes recipe with pheni - or one roll, milk, sugar. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the North Indian Pheni Recipe, we will first get all the ingredients ready and keep them by the side
pheni - or one roll(100 grams) - 2
In a heavy bottom pan, bring the milk to a brisk boil
milk(300 ml) - 3
Lower the heat and simmer for 5 to 10 minutes till it thickens a little
- 4
Once the milk has thickened a little, add the sugar and almond powder and simmer for another couple of minutes
milk(300 ml)sugar(1/4 cup)tablespoons almond meal (badam powder)(2) - 5
The almond powder will help thicken the milk
milk(300 ml)tablespoons almond meal (badam powder)(2) - 6
Add the pheni at this stage and mix well and turn off the heat
pheni - or one roll(100 grams) - 7
Allow the milk and pheni mixture to rest in the pan for about 10 minutes
pheni - or one roll(100 grams)milk(300 ml) - 8
This will help soften the pheni in the warm milk
pheni - or one roll(100 grams)milk(300 ml) - 9
Transfer the Pheni to a serving bowl
pheni - or one roll(100 grams) - 10
In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp
ghee(1 tablespoon)tablespoons cashew nuts(2)tablespoons raisins(2) - 11
Turn off the heat and pour it over the Pheni (Kheer)
pheni - or one roll(100 grams) - 12
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
pheni - or one roll(100 grams)tablespoons almond meal (badam powder)(2)
Rate this recipe
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North Indian Feni Recipe - Sevaiyan Kheer
A vegetarian North Indian Recipes recipe with pheni - or one roll, milk, sugar. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
12 steps- 1
To begin making the North Indian Pheni Recipe, we will first get all the ingredients ready and keep them by the side
pheni - or one roll(100 grams) - 2
In a heavy bottom pan, bring the milk to a brisk boil
milk(300 ml) - 3
Lower the heat and simmer for 5 to 10 minutes till it thickens a little
- 4
Once the milk has thickened a little, add the sugar and almond powder and simmer for another couple of minutes
milk(300 ml)sugar(1/4 cup)tablespoons almond meal (badam powder)(2) - 5
The almond powder will help thicken the milk
milk(300 ml)tablespoons almond meal (badam powder)(2) - 6
Add the pheni at this stage and mix well and turn off the heat
pheni - or one roll(100 grams) - 7
Allow the milk and pheni mixture to rest in the pan for about 10 minutes
pheni - or one roll(100 grams)milk(300 ml) - 8
This will help soften the pheni in the warm milk
pheni - or one roll(100 grams)milk(300 ml) - 9
Transfer the Pheni to a serving bowl
pheni - or one roll(100 grams) - 10
In a small pan, heat the ghee on medium to low heat and roast cashew and raisins until golden brown and crisp
ghee(1 tablespoon)tablespoons cashew nuts(2)tablespoons raisins(2) - 11
Turn off the heat and pour it over the Pheni (Kheer)
pheni - or one roll(100 grams) - 12
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
pheni - or one roll(100 grams)tablespoons almond meal (badam powder)(2)
Rate this recipe
