By Shreya Sarpal
March 21, 2026
Paper-thin strands of fried pheni collapse into warm milk, turning from crisp to silky within seconds. The flavour stays light, fragrant with saffron and cardamom, making it feel festive without being overwhelming.
1 cup pheni (fried vermicelli nests) 2 cups milk 3 tbsp sugar 8-10 saffron strands ½ tsp cardamom powder 2 tbsp chopped nuts
Heat milk in a pan until it gently simmers and slightly thickens.
Add sugar, saffron, and cardamom, letting the milk turn aromatic.
Place pheni in serving bowls and pour hot milk over it.
Let it sit briefly so the strands soften but still hold some texture.
Top with nuts and serve warm for the best flavour and mouthfeel.