Thursday, October 29, 2009

fenni and seviyan made with fenni..

Fenni (feni or pheni) is a white flour vermicelli fried in ghee and it is very different from a regular white flour vermicelli or seviyan ...

First, the thickness of the vermicelli is not uniform and it seems to be flattened and rounded irregularly...

Second, it is not made in a bunch of straight thin vermicelli , it is made into a circular bunch of vermiclli which stays together if you lift the disc like fenni in your hands......

Third , it does not need cooking and it is just dipped in hot milk and enjoyed with sugar and nuts....

 So...fenni is different from had been a long time since i had had these ......they are available in Banaras and old Delhi ( and many old cities of India) during the holy month of Ramadan and i think it is a muslim specialty.......but interestingly , it is valued on the day of  hartalika teej   for hindu ladies will find very interesting amalgamation of the two cultures in old cities of India , where hindus and muslims have lived together for centuries and adopted each others food n culture as if their least i think this way .......

This year when teej was approaching , i was talking to Arvind how husbands cook meals for their wives when they break the fast next day........ha ha...

 I know he can't make anything in the kitchen except coffee... he makes malai wali coffee adding a lot of cream n says see how good i made it........i always appreciate.....-:)

Since he could not cook....he brought a lot of fenni for me, as if a compensation...ha ha..........i almost fainted seeing the amount of fenni he brought.....a kilo of fenni is just too much......there were 4 pcks of 250 gms each.......
Anyway, i had to use it....firstly he had brought it very thoughtfully and secondly it is very costly......we had it with milk , i made seviyan with it and still a lot is still there waiting to be used up.......

It is served with hot milk on the eve of teej which is called sargi which a gift from the MIL to the bahu ....sargi includes some material gifts along with sweets and savories for the bahu from the saas .......ha ha.... i find it extremely funny though...

We had it with hot milk that day and liked it very much ....but the quantity of the fenni was so much that i had to do something else with i made seviyan with it....the way i had tasted at some of my muslim friend's place on the occasion of Id......


2 rounds of fenni about 125 gm ( as 250 gm pack had 4 rounds)
sugar 5 tbsp
ghee 2 tbsp
assorted dry fruits chopped roughly
12 strands of saffron mixed with a tbsp of warm milk.


Mix sugar with 120 ml water in a pan and boil for about 5-6 make a thick sugar syrup ( one thread consistency).

Heat ghee in another wide pan or kadai and fry the chopped nuts on low heat slowly...add the broken fenni and fry some more ( 2 minutes on low flame)...

Now pour the sugar syrup over the fried fenni and stir quickly to mix and within 30 seconds put off the flame...

keep mixing the strands of the fenni with the help of a fork ....sprinkle the saffron milk , mix and serve hot , warm or cold......



  1. yummy seviyan dear.........we just eat it with warm milk...nice touch with nuts......sure will try.

  2. Dear Sangeeta
    Luring a Bong with sweets? Now I am going to eat that every day and if I put on weight, you shall explain that to my boss ( I mean my wife).
    Great presentation indeed

  3. This one is new to me sangeeta, looks different from the regular seviyan, we dont get it here though.

  4. Yummy looking to me.would love to try it..nice presentation..thanks for sharing.

  5. Looks yummyyyyyyyyyyyyyyy..............

  6. Even we make this in south india..and ofcourse we use store bought ones..:)

  7. Hi Sangeeta,

    Thank you so much for posting this long lost recipe. I had also tasted few precious mouthfuls of this seviyan during Id goodies sent over by ours neighbors some 20 years ago. I'm so happy to see you post it. I cannot wait to try it.
    I have tried your chole recipes several times they are just delicious

  8. Hi Sangeeta,

    I'm really eager to try this recipe , however I'm hesitant due to the poor quality of feni available here. there is just one brand of feni in the market and it has always given a foul rancid oil taste and smelll.I've had to throw way 2-3 boxes of this feni and never bought it again. maybe I can try this recipe with super thin vermicilli and hope for the best.