Sunday, November 10, 2013

Phenori...A traditional Konkani sweet

Its a popular sweet in mangalore and some parts of  south india,traditionally prepared during festivals and weddings.Phenori is  round in shape, with multiple layers interspaced with ghee or butter.



For the puries:

  1. 1cup maida
  2. 2tbsp fine chiroti rava or rice flour
  3. 2tsp ghee for kneading the dough
  4. 2tbsp Ghee or butter for brushing the puri
  5. Water as required 
  6. Oil for deep frying
  7. 1/2tsp Salt 

For the sugar syrup:

  1.  1cup sugar
  2. 1/2 cup water
  3. 3-4 cardamom,powdered

  • Mix maida and salt well. Then add the ghee and combine well with the flour
  • Now add the water little by little and form a hard but pliable dough.Knead this dough for few minutes and rest for 30 minutes covered with a cling film .
  • Knead the dough again and divide them into equal sized balls.
  • Dust the working area with little flour.Roll out the dough into think circles or puries  and brush each puries with ghee or butter to coat the entire surface of the puri and then dust it with little fine chiroti rava or rice flour.Now place the second puri and repeat the same process until you have stack of 5-6 puries .Make sure to brush ghee or butter between each of them.
  •  Now roll the entire stack of puries into a big roll.
  • Cut the puries into 1 cm thick or equal sized  pieces/pedas and gently press the pedas to avoid any open ends.Now gently roll the each pedas into mini thick spiral puries .
  • Once your done with the rolling
  • Heat oil in a pan  and deep fry all the phenoris till crisp but not brown.
  • Meantime start making sugar syrup.Mix water and sugar and boil on medium flame till it reaches to one string consistency.Add cardamom powder and take it out from the flame.
  • Now add all the fried phenoris in this hot syrup one at a time and arrange on a broad steel plate one by one.while dipping the puries make sure it coats well on all the sides.
  • For special touch sprinkle some crushed pistachios on top and serve.
  • Let it cool completely before storing.You can store this up-to a week in an airtight container.

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