Doodh Pheni Recipe

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Doodh Pheni is a delicate, traditional Indian dessert where crispy, flaky pheni is gently soaked in warm, sweetened, and flavored milk until it softens into silky strands. This light, subtly sweet dessert is popular in North India during Karwachauth, as a winter breakfast, and for special family occasions. Make it using my easy recipe.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert

Cuisine: Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

For The Nut Paste

10-12 almonds
10-12 cashew nuts
12-15 strands of saffron
3 tablespoons granulated sugar

For The Flavored Milk

1 tablesppon milk
2 cups whole milk
2 tablespoons milk powder
1 teaspoon cardamom powder
5-6 almonds crushed
5-6 pistachios crushed

To Assemble

75 grams pheni
1 teaspoon crushed almonds
1 teaspoon crushed pistachios
½ teaspoon crushed dried rose petals

Instructions

Soak the nuts & saffron: Soak almonds and cashews in ¼ cup of water each overnight. Soak saffron in 1 tablespoon milk overnight in the refrigerator.
Blanch the almonds: Remove the peel from the blanched almonds.
Make a nut paste: Add the blanched almonds, soaked cashew nuts, along with the water in which they were soaked, and sugar to the small jar of a blender. Blend to make a smooth paste.
Heat the milk: Add milk and milk powder to a pan. Bring the milk to a boil over medium heat.
Flavor: Add the saffron-soaked milk and nut paste, and cook for 10-12 minutes, stirring frequently. Add cardamom powder, crushed almonds, and crushed pistachios, and cook for another minute.
Pour milk over pheni: Arrange pheni on a shallow serving plate. Pour piping hot milk over the pheni and let it rest for 5 minutes. The pheni will absorb the milk and soften into tender strands.
Garnish: Garnish with chopped nuts and dried rose petals and serve hot.

Video

Nutrition