** This was one of my first blog posts on this website. I am updating it with new pics as I have prepared this for Raksha Bandhan and it’s one of my brother’s favorite sweet**
Shravan Mass means the beginning of festivals and every day is busy with poojas, preparing sweets, spending time with family, and having fun. This sweet can be prepared for festivals like Janmastami, Ganesh Chaturthi, Diwali, Holi, Eid, and Christmas. Once prepared, these can be stored in an airtight container for up to 15 days. But based on my personal experience, I never get a chance to store it because the moment it is fried, and you start serving, it gets over in no time. You only crave for more and more.
This sweet is very special to me as it is among the first sweets that I prepared for my husband after our wedding. He was not only impressed but also encouraged me to start my food blog. It is because of him I am here today 🙂 🙂 Traditionally, this sweet is fried in ghee, but I have fried it in oil, and it tastes equally good. You can coat it with cardamom-flavored sugar syrup or powdered sugar. Serve it as it is, or to take it to the next level, you can serve it with flavored badam milk or almond milk. I will soon share the recipe for the same. Stay tuned.
Ingredients for Phenori For the dough Maida or All purpose Flour - 2 cups Ghee or Melted Butter - 4 tbsp Salt - Pinch Water - to knead the dough Rice Flour - 3 tbsp Ghee - 3 tbsp Vegetable Oil for frying For Sugar Syrup Sugar - 1 cup Water - 2 cups Cardamom powder - ⅛ to ¼ tsp
To start with phenori, prepare a very simple smooth and firm dough using flour, ghee and water. Let this sit aside for 1 hour. You can prepare sugar syrup while the dough is resting. Heat water and sugar in a pan. Once the sugar has melted, simmer till you get single thread consistency (i.e., the ’thread’ does not break when your forefinger and thumb are pulled apart gently). Add the cardamom powder and mix well.
In a small bowl, mix rice flour and ghee and keep aside. This is used to bind the rotis to form those layers. Divide the dough into 6 equal portions and roll them into 6 rotis. Place one roti on the working surface, and spread the rice flour paste onto it. On top of this, place another roti, again spread the rice flour-ghee paste, and place the third roti and spread the rice flour-ghee paste one last time. Now roll them and cut them into around ½-inch thick circles. That is, you can make approx 10 circles (or phenoris) out of 1 roll.
Repeat the same process for the other 3 rotis. Now using the rolling pin, roll each thick circle into small thin circles around 4 to 5 inches in diameter. Heat the oil in a pan. Once the oil is hot, place 3 to 4 rotis at a time and switch the flame to medium. Flip them and fry them on both sides till you see they are crispy and golden in color. Transfer them to a paper towel. Coat the fried chirotis immediately in the sugar syrup, and you are done. Isn’t this amazing? I hope you give this recipe a try.
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