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Tuesday, August 3, 2010

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

Thanks for visiting !

15 comments:

  1. Lovely recipe but the link which you provided doesnt work

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  2. interesting recipe sailaja....

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  3. Mmmm.. yummyy.. nice and delicious recipe.. thanks for sharing !!

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  4. Nice recipe..That looks and sounds so good!

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  5. yummy recipe..had seen at srimathi's ..have never tasted this sweet..am surely going to have this during my next trip to India

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  6. Very tempting & I was just drooling at that yummy pic.... :)

    Ash...
    (http://asha-oceeanichope.blogspot.com/)

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  7. yummy recipe.. thanks for sharing..

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  8. Thank you for trying it out and getting back to me. It looks good,

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  9. That's an milestone dear....keep rocking....recipe sounds new and looks yum...

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  10. Wow, congrats my dear...700th post...iam no way reaching there in my near future!it will take me yeeeeeeeeeeeeeeeears of my life.

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  11. Sailja sorry i did not notice the 700th post.. My hearty wishes and many more milestones like this dear... Soon u will reach 1000...keep going.

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