10 min


20 min

Pathirpeni – Indian dessert

Pathirpeni is originally from Karnataka and I just adore it. Most of the time (naah!! may be all the time) people seem to confuse this with Paal poli (deep fried flat bread soaked in sweet condensed milk). Most of my friends have not heard about this dish. 
I have a very sweet memory attached to this particular dish. I made it for the first time in UK and that day happened to be my birthday – 2007. My mom couriered new dresses and a packet of raw pathirpeni packet along with a small packet of crushed almonds, pistachios, cashewnuts, saffron and cardamons to be used for it; a small chit was also attached to its cover, which summarized the recipe. I still remember that day – cold gloomy day with drizzling now and then, my friend announced that a parcel arrived, I rushed down in excitement to see what amma had sent me. I opened to see my birthday gifts and little note tucked inside a greeting card slid down my hand. I saw my amma’s hand writing after such a long time, I vaguely remember the last time I saw it.  I still have them, have saved it in my dairy.
Serves 6-8
1 Packet Pathirpeni (you can get it in any supermarkets – Spencer’s daily, Nilgiris but I doubt its availability abroad) – Picture above. 
1/2 cup nuts (Almonds, Pistachios and Cashews) – chopped (Save some for garnish)
1 teaspoon Cardamon powder 
1000ml whole milk
Sugar to taste 
10-12 strands Saffron+ 1/4 cup warm milk
Warm 1/4 cup milk and place the saffron strands. Set aside.
Bring the milk to boil and once they boil, lower the flame and cook for 30 minutes until they reduce to half. Allow the milk to thicken a bit. Now add the crushed cardamoms or cardamon powder and nuts. Now slowly add the sugar and mix thoroughly. Simmer it for next 5 minutes. Keep a cup of remaining milk aside.
Now take a serving bowl,preferably small one. Place the Patherpeni and pour the thick milk on top. Let the peni soak in the liquid well. Garnish with the nuts and serve immediately.


Note:Don’t cook the milk till they go really thick, not too thick or not too thin.

Share & Print

0 0 100 0

No Comments

  1. Viiijiiii I want to eat that now .. like now !! It was sooo yummy 🙂
    Nice memory attached to it.

  2. I've never tasted Pathirpeni though I've heard of it. Must be deliciously sweet I guess. Lovely memories to be cherished. Enjoyed reading 🙂

  3. Amazingly lovely, never seen this before.. Looks delicious..
    First time here,lovely space..
    Visit my space when time permits
    Erivum Puliyum

  4. Hi Vijitha…such a wonderful story with this recipe, we never forget such moments 🙂

    Loved the pictures, i guess the same kind of vermicelli is called fenni in UP and delhi and is a traditional dessert during a few festivals during shraawan month, i have posted about this fenni and semiya made with it 🙂

  5. How sweet of ur mom so send such a thoughtful gift to u 🙂
    this looks soo great!!

  6. wow Vijitha, that looks delicious, I love pheni (that's how we pronounce it). We get it usually during Id time and we eat it with sweet milk, but tried reducing milk and all this stuff, sounds super cool 🙂

Leave a Reply

Time limit is exhausted. Please reload the CAPTCHA.