Surul pheni/Pathir pheni/chiroti/Karnataka special sweet

on


Introduction:
Surul pheni/Pathir pheni/chiroti is a famous traditional South Indian (Karnataka) sweet which is usually served as dessert...Pathir pheni is made out of chiroti Rava (fine semolina) as the base... but you can replace it with all purpose flour/Maida..There are two ways of serving this dessert...Just sprinkle powdered sugar and serve with Badam milk or dunk it in sugar syrup....This flaky and crunchy sweet is a delectable dessert you simply cannot resist....
Cuisine: South Indian
Recipe category: Sweet, dessert
Prep time: 10 mins
Cooking time: 45 mins
Serves: 10 -12 pieces
Ingredients:

All purpose flour/Maida
1 cup
Ghee
 1 tbsp
Salt
1 /4 tsp
Water
1/4 cup (approximately)
Ghee
1 tbsp
Oil
 for deep frying
For paste:

Rice flour
2 tbsp
Ghee
2 tbsp
For sugar syrup:

Sugar
1 cup
Water
1 cup
Cardamom
1 crushed
Method:
  1. Take all purpose flour /Maida, salt, ghee and mix well. To it add water (little by little) and make a smooth but firm dough. Keep it aside
  2. Take rice flour, ghee mix together and make a paste. Keep it aside
  3. Take sugar, water and crushed cardamom in a sauce pan and boil for 4 to 5 mins (medium flame) until you get one string consistency
  4. Keep it aside
  5. Now divide the dough into 5 equal balls and roll into 5 sheets (just like chapathi, rotis) as thin as possible Spread one tsp of rice paste over the first sheet of dough evenly and place  second rolled dough on top of it, apply rice paste, spread evenly
  6.  Place 3rd rolled dough sheet over it. Repeat the same for all the five sheets. Now roll all the sheets together into a log. Gently press and roll the log with your hands
  7. Cut into 1 inch pieces. Flatten each piece and roll it like a poori
  8. Drop into medium hot oil and deep fry until crisp (low flame).Drain off oil, leave it to rest for 1 min and then immerse into warm sugar syrup just for 5 sec and drain off immediately
  9. Allow it to cool and store in an airtight container

Notes:
  • Instead of all purpose flour/Maida ; you can use fine Rava/semolina
  • The sugar syrup must reach one string consistency
  • Do not soak the pheni in sugar syrup for a long time (it may turn soggy)
  • While boiling sugar syrup you will notice the impurities getting collected on top (froth)...Remove the impurities using a ladle
  • The syrup must be warm or slightly hot (it must not be boiling hot)


Comments

Post a Comment