Beet pheni

Name: Beet pheni
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cup maida; 1/4 cup water; 1/4 cup beet juice; 8 tbsp ghee; 2 tbsp rice flour; As needed Oil for deep frying; Pinch salt; 2 cup sugar; 2 cup water; 1/2 tsp cardamom powder; 1 tbsp desicated coconut

Bobly Rath @cook_241086

#ingredientmaida(#day1)

Bobly Rath @cook_241086

#ingredientmaida(#day1)

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Ingredients

25 minutes

6 servings

2 cupmaida
1/4 cupwater
1/4 cupbeet juice
8 tbspghee
2 tbsprice flour
As neededOil for deep frying
Pinchsalt
2 cupsugar
2 cupwater
1/2 tspcardamom powder
1 tbspdesicated coconut

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Steps

25 minutes

1

Divide the maida into two equal parts.
2

Add salt to each part. Knead one part with water and the other part with beet juice.
3

Divide beet dough into 4 equal parts and roll gently like chapati.
4

Divide the plain parts in 4 equal parts and roll like chapatis.
5

Mix the rice flour with 3 tbsp of ghee and keep aside.
6

Place one beet chapati on a plain chapati and so on by coating each layer with rice paste.
7

Roll the chapatis like this.
8

Cut into small pieces.
9

Roll each part.
10

Then dip fry in oil in low flame.
11

Prepare sugar syrup by adding sugar water and cardamom powder in half thread consistency.
12

Dip all the pheni in sugar syrup and then remove them immediately.
13

Sprinkle some desicated coconut.
14

Now the beet phenis are ready.
15

You can store them in an airtight container for 6-7 days.

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Cooksnaps

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Bobly Rath @cook_241086

on December 13, 2018 15:58

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.