FENNI RECIPE FOR EID

FENNI – The Crisp Kashmiri Eid Essential

In every Kashmiri home, no matter how fancy the bakery haul, Feni remains a timeless Eid staple. This crispy, flaky, lacchedar delight is dipped in hot noon chai for the ultimate festive comfort.

Ingredients:
Maida (All-purpose flour) – 2 cups
Salt – 1/4 tsp
Ghee (for moyan + layering + frying) – 4 tbspe for dough + extra as needed
Lukewarm water – as required (approx. 3/4 cup)
Dry flour (for dusting) – as needed

Method:
1. In a bowl, mix maida, salt, and ghee. Rub it in until it resembles breadcrumbs.
2. Add lukewarm water little by little and knead into a soft, smooth dough.
3. Coat the dough with a little ghee, cover, and rest for 30–40 minutes.
4. Divide the dough into equal balls. Roll out each ball into a thin, almost translucent roti.
5. Apply generous ghee on the surface and dust with dry flour.
6. Using a sharp knife or pizza cutter, cut thin horizontal strips.
7. Layer these strips on top of each other, applying ghee in between, then stretch and twist gently into a long rope.
8. Wrap the rope around your fingers like a spiral bun or coil (like shaping a cinnamon roll).
9. Cover and let these shaped feni rest for 10–15 minutes.
10. On a greased plate, flatten each coil gently into a roti shape with your fingers.
11. Heat desi ghee in a kadhai. Deep-fry the flattened feni on medium heat until golden, crisp, and lacchedar on both sides.
12. Drain on tissue and serve hot with Kashmiri noon chai.

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