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History
Pheni is a fine fried vermicelli-like sweet made from flour or semolina dough stretched into many thin layers; Wikipedia says the name comes from the Sanskrit phenaka, a layered pastry, and that sutarfeni, the nest-shaped Rajasthani form, is served ready-made. Time Out says Jaipur gifts pheeni to friends and family during the January kite festival, with warm saffron milk or dipped in hot syrup with pistachios at Sambhar Fini Wala, a shop it dates to 1966.
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Jaipur
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Common allergens: Gluten, Dairy, Tree nuts
Make it at home
Ingredients
- 100g ready-made pheeni (sutarfeni), from an Indian grocer
- 500ml full-fat milk
- 30g sugar
- A pinch of saffron and 3 crushed cardamom pods
- 20g sliced pistachios
Method
- Making pheeni from scratch means stretching dough into many fine layers, so most home cooks buy it.
- Simmer the milk with the sugar, saffron and cardamom for 10 minutes.
- Break the pheeni into two bowls, pour the hot milk over and scatter with the pistachios.
- For the dry version, boil 150g sugar with 100ml water into a syrup, dip a nest of pheeni in it and top with pistachios.
Tip from the editors. Pour the milk over just before eating; pheeni soaks up liquid quickly and softens within minutes.
Where to eat pheeni
Pheeni in Jaipur
Sambhar Fini Wala ★ 4.3
Sambhar Fini Wala on Ghee Walon Ka Rasta in Johari Bazaar, Jaipur, has sold Rajasthani sweets since 1966, by Time Out's account, led by pheeni and ghewar.
OrderPheeni dipped in hot sugar syrup with pistachios, or the malai ghewar.
TipPheeni is eaten standing outside the shop without a spoon, so expect sticky fingers; the shop opens at 08:00.
More cities are in research. Want pheeni covered somewhere specific? Tell us where you want to eat.