Feni with sweetened milk for sargi
Serve ready-made feni (pheni) with warm cardamom milk for a quick Karva Chauth sweet.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4 small bowls
Before you begin
This is a serving recipe using ready-made, pre-cooked feni nests, not instructions for making the fine layered strands from scratch. Check the packet: raw seviyan is a different ingredient and cannot be substituted using the same short method.
Ingredients 🧂
- 100 g ready-made pre-cooked feni (pheni)
- 750 ml milk
- 2 tbsp sugar, adjust if the feni is already sweetened
- ¼ tsp ground cardamom
- 1 tbsp chopped pistachios or almonds, optional
Method 👩🍳
- 1Read the feni packet for ingredients, sweetness and any preparation instructions. Use a product intended to be served with hot milk.
- 2Divide the feni gently between four heatproof bowls, keeping some of its fine strands intact.
- 3Bring milk just to a boil in a saucepan, stirring the base. Lower the heat and simmer for about 5 minutes.
- 4Stir in cardamom and sugar to taste. Use less sugar, or omit it, if the feni is already sweetened.
- 5Pour the hot milk over each portion shortly before serving and allow the strands to soften to your preferred texture.
- 6Add optional chopped nuts and serve warm. Follow the packet if it specifies a longer softening time.
Helpful tips 💡
- Adding milk early makes the strands much softer; assemble at the table if you prefer some texture.
- Buy feni rather than ordinary uncooked vermicelli for this particular method.
Make ahead & storage
Keep the feni dry in its original airtight packaging. You can prepare the flavoured milk the evening before, refrigerate it promptly and heat it thoroughly before assembling.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Is feni the same as seviyan?
They are both fine-stranded foods, but the ready-made feni used here is already cooked and has a delicate layered texture. Raw seviyan requires its own cooking method.
Can I make feni with milk in advance?
Keep the dry feni and milk separate until serving. Once mixed, the strands soften quickly and the dish needs refrigeration if it is not eaten promptly.