🍪 Over the centuries, the fasting practices of Ramzan have led to several outstanding culinary innovations. One such dish, specially prepared for the Sehri is “Lachhe” or soot pheni, a unique kind of fruit vermicelli served with milk. 🍪The dish is believed to have originated from the Middle East or Central Asia and is widely cooked during the holy month of Ramzan. 🍪 We start by mixing semolina, butter, and finely-milled wheat or rice flour and working it into a dough. The dough is then left to set for at least 15 minutes. Then comes the hard part: The dough is stretched and doubled using a mixture of ghee and cornflour. However, we are not done yet, as the preparation of the noodles requires more elbow grease. 🍪 The dough is stretched 10 to 11 times before it is ready to be flattened and deep-fried. This process is crucial as it gives the pheni its characteristic flakiness. The pheni is worked into a bun-like disc composed of several layers of stretched-out dough, and dropped into a wok filled with hot oil. 🍪Once the pheni has turned into a crisp golden color, it is taken out of the hot oil and allowed to rest for a few minutes. The crispy, flaky pheni is served with sweetened milk and garnished with a variety of dry fruits, including almonds, raisins and pistachios. 🍪 In some areas, this crispy, flay vermicelli is also flavoured with saffron giving it an additional layer of taste and color. Many describe its texture as being similar to that of cotton candy. When it comes to consuming this unique and delectable vermicelli, most people describe it as the same as having their favourite cereal. 🍪 You just add milk, and sugar and layer on your favourite toppings. Over time, this incredible dish has become an important part of Ramzan and is a favourite for Sehri time as it gives you enough energy to get through the day ahead before Iftaar. 🍪 Featuring: Haji Sahab Sweet Shop in Lucknow