Fenoryo… this wasn’t something I grew up eating during Diwali. However, my mother-in-law made these for most festivals and Mayur asked me if I could make them for him this Diwali. I could not deny him some nostalgia! 

My memories of fenoryo are during Datta Jayanti. When we brought the palki from the market to the temple in a procession called “dindi”, we would make stops on the way so that people could stop and pray to Datta Maharaj. However, as kids, we knew exactly what sweets which house would give and that was the most exciting part of the dindi besides the dancing! One of the houses would always have fenoryo. Those were the ones dipped in sugar syrup instead of the dry version in this recipe.

Even though they are not one of my favorite Diwali sweets, I know Mayur was very happy that I made them, and that is what Diwali is all about! Cherishing memories of times we spent with our loved ones in India and food is a huge part of those memories. Do make some this Diwali!

What you will need:

Ingredients	Quantity
For the dough:
All Purpose Flour	4 cups
Ghee	3 tablespoons
Water	1 1/2 cup
Salt	2 teaspoons
For the Paste:
Flour	1/2 cup
Ghee	6 tablespoons
For Sugar Powder:
Sugar	1 cup
Cardamom Powder	3/4 tablespoon
Oil	For Frying

How to make it:

Make the dough:

• In a stand mixer, add the all-purpose flour, salt and ghee. Mix until crumbly. Then slowly add warm water to get a firm pliable dough. You can use your hands to knead the dough as well. 
• Set the dough aside to rest.

Make a slurry/paste:

• In a cup, add flour and ghee. Mix and make a paste. You will use this in the layers of rolled-out dough.

Make the powdered sugar:

• In a mixer, blend sugar till you get a fine powder. Do not use store-bought powdered sugar, as it contains cornstarch.
• Add cardamom powder to the powdered sugar, mix well, and set aside.

 

• Heat oil in the meantime.
• Tip: It is important to heat the oil and keep it on a medium flame so that the layers get cooked well. 

Making the fenoryo:

• You need to divide the dough into multiples of three. The best way to do this is to roll the dough into a log and divide it into four parts. Then divide those four parts into three parts each. You should get 12 dough balls in the end.
• Roll the dough out to form a very thin chapati. Do this with three dough balls at a time. 
• Once you roll out all three chapatis, add a thin layer of the ghee and flour paste on the first chapati. Layer the second one on top of the first and repeat the process with the last one. You will add a layer of the paste on top of the last chapati as well. 

• Now begin rolling the layers of chapati into a tight roll. Make sure the roll is a tight one, or your layers will separate while frying. 

• Once you have the roll, cut into into half-inch portions. 
• Now take each portion and roll it out. 

• Add these to the heated oil and cook on a medium flame, flipping them as needed till you get a beautiful golden brown. 
• Drain on a paper towel to remove access oil. 

• Set them aside for around a minute after frying and then sprinkle the sugar cardamom mixture on top. 

• Let them cool completely before storing them in air-tight containers. 
• Enjoy!