Phenori is a traditional sweet dish prepared in most of the GSB households. I learnt the phenori recipe from my mother-in -law who is an expert in preparing phenorees.. A simple sweet dish with just three ingredients ,yet a bit complicated process ,,,but the result is worth the effort.
- Maida – 500 gms
- Sugar – 500gms
- Cardamom powder – 1 &half tsp
- Vanaspati / dalda – for frying
- Ghee – 100 gms
- Knead the maida to a stiff dough (don’t make it soft)
- Make tiny balls of lemon sized out of the dough
- Roll each ball in to chapatis as thin as possible .
- Keep one chapati on a flat platform .
- Spread ghee with a spoon or using your fingers spread it evenly on the chapati.
- Dust little maida over the chapati
- Keep the second chapati over the previous one ,not exactly over it but a bit lower to the first one as shown in the pic , not exactly over it but leaving a little gap.
- Repeat the process for seven chapatis… Take care to keep each chapathis as in a staircase pattern like in the pic below.
- Now roll the chapatis a bit firmly starting from the bottom…
- Keep the roll ready .
- Now cut the roll in 1/2 ” inch thickness like this !
- Now start rolling each pieces into thick puris with the layered side facing up. Take care to roll only the upper side ,do not flip the puris while rolling..
- Heat vanaspati / dalda in a kadhai and deep fry the puris on medium flame..
- Fry each puris till brown and crisp on medium flame.
- Now make sugar syrup adding water ( 2:1 ratio of sugar and water ) and heating to double thread consistency…. turn off and sprinkle cardamom powder to it . Now immerse each fried phenoris in the sugar syrup and remove immediately.
- Arrange the sugar syrup coated phenoris in a large thali and let them cool down .
- Now your Phenoris are ready to be relished
- Store in airtight containers !!
Instead of dipping in sugar syrup ..you can also dust it with sugar powder like my Co- blogger – Asha Radhakrishna Shenoy has done in the pic below