Beetroot Pheni / Khaja

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Beetroot Pheni / Khaja

Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min


Serves : 6
  • 1 cups all purpose flour

  • 1/4 cups water ( for making dough)

  • 1/4 cups beet juice ( from 2 medium sized beetroot)

  • 1 pinch salt

  • 4 tbsp ghee

  • 2 tbsp flour

  • 2 cups sugar

  • 2 cups water( for sugar syrup)

  • 1/2 tbsp cardamom powder


  • Prepare beet juice from the beetroot.
  • First of all add ghee into the flour and mash it well to make khasta.Make a dough by adding all purpose flour, water and salt.
  • Make another dough by adding all purpose flour, beet juice and salt.
  • Cover the dough for 10 minutes.
  • Then make paste by mixing rice flour and ghee and keep it aside.
  • Make thin chapatis from the plain dough.
  • Make thin chapatis from the beet dough.
  • Place one beet chapati over the plain chapati by coating each layer with rice flour, ghee mixture.
  • Roll the chapatis.
  • Cut the roll into small pieces.
  • Roll each pieces.
  • Then dip fry them in oil in low flame up-to 7-8 minutes.
  • Prepare the sugar syrup by adding the sugar and water .When it becomes 1 thread consistency then mix the cardamom powder and switch off the flame.
  • After dip frying put the pheni on to a tissue paper to soak excess oil in it.
  • Put the pheni into the warm sugar syrup and when it coats properly keep them outside in a plate.
  • Don't put them longer period in the sugar syrup otherwise they become much sweeter.
  • Now your phones are ready to serve by garnishing with some desicated coconut or chopped pistachios.
  • You may put them in an airtight container for 7-8 days.