Angel Wings – Phenori


Ingredients

2 cups All purpose flour (maida)

½ cup icing sugar

½ tsp. salt

1 egg

3 tbsp. ghee

3 tbsp. custard powder

Oil for frying

Mix the flour, sugar, salt and egg together and knead with water or coconut milk if you prefer, to a smooth pliable dough. Leave to rest for atleast half hour.

In a separate bowl add the ghee and custard powder and mix to a smooth paste. Set aside.

Divide the dough into equal portions.  Dust each portion with flour and roll into a circular disk as thin as possible.  Apply a tablespoon of the custard paste and spread it thinly over the top of the disk.  Form into a cylindrical roll as compact as possible.  Then cut into one inch pieces.  Take one cut piece and place vertically on the board with the cut side facing up and roll as thin as possible, dusting with flour if required.  Repeat till all the dough is used up.  Heat oil, when hot enough reduce flame to low.  Before adding to the oil, pull the two edges of the phenori gently and stretch it slightly to elongate it.  When fried the phenori resembles angel wings. Add the phenori to the hot oil in batches till slightly brown and crisp.

Dust with icing sugar and serve immediately.  Store in airtight containers when cool.

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