Pheni

Pheni or fenia is a form of vermicelli from the Indian subcontinent. Although similar to seviyan, pheni uses finer noodles. In different cities of Pakistan, pheni is used as a traditional food along with khajla in the month of Ramadan, providing job opportunities by hiring additional labour for its preparation and boosting the trade of multiple grain industries.

Pheni is also ritually used for the Karva Chauth festival, which is celebrated in parts of Northern and Western India, where it is one of the dishes on the sargi thali and is consumed just before the fast associated with the festival begins.^[1] Sutarfeni, a similar sweet dish with a slightly different texture, is originated from Rajasthan.^[4][5]

The term phenaka is defined in Sanskrit dictionary as "a kind of pastry".^[6] The term sutarfeni is a combination of two words in Gujarati language; sutar means thread and feni means fine.^[5]

The basic ingredient of pheni is semolina or flour, from which a dough is made using either ghee or vegetable oil, depending upon the quality – as with any other vermicelli. The difference lies in the processing: when the dough is converted into small balls, the artisan stretches these into layers. Ghee is applied and the layer is rolled back to rest for a while. The process is repeated until multiple finely thin layers are formed, while ghee prevents each layer to fuse together. It is then retransformed into a finely threaded flatbread, which is then deep fried until a roasted color appears. After draining the excess oil, pheni is ready to be served with milk because it has the ability to soak up the liquid.^[a]

Another approach is to prepare khajla by deep frying the flatbreads directly, without making threads out of the dough balls, and removing them once they are roasted and expanded.^[7][8][9]

Pheni is served with milk for fasting traditions in the Indian subcontinent. Hindu families use this as one of the dishes while preparing sargi thali for the occasion of Karva Chauth. Muslim families prepare khajla and pheni with milk during suhur particularly in the month of Ramadan. It may be served with various sweet items, as well as dry fruits (whether garnished or provided separately).^[a]

An alternate approach is to prepare sutarfeni from the same dough balls, by using the airfrying technique instead of deep frying, so the texture remains whitish. It is then dipped into a hot syrup of melted sugar, after which the excess moisture is removed. Additional flavors can be added by using either saffron, rose water, or similar. This type of pheni can be served as a ready-made sweet dish, similar to a baklava, that resembles a bird's nest.^[b]

In different states of India, pheni with milk is also prepared and served along with the other traditional dishes eaten during Dhanteras for the occasion of Diwali, and as a winter delight during the festival of Makar Sankranti.^[16][17][18]

According to surveys by different publishers, pheni is prepared only occasionally for traditional purposes, for which the bakers hire additional staff under the artisan. A local shop can stock and store it at a normal temperature for weeks undamaged, and can sell up to a ton per day. In Pakistan, preparation of khajla and pheni boosts the trade of the flour, ghee, and sugar industries during the month of Ramadan.^[c]

Some publications note that pheni with milk is considered as a calorie-dense and fat-enriched sweet dish that should only be consumed occasionally. Although it offers quick carbohydrates helping in slow digestion and sustained energy while fasting during the day, consuming it in large amounts may cause resistance in weight-losing physical activities. While semolina has slightly higher fibre than flour, pheni still lacks significant fibre and is made up of empty calories more than an average paratha.^[d]

• Indian cuisine