| Place of origin | North India |
|---|---|
| Region or state | Indian subcontinent |
Fenia or Pheniyaan is a form of vermicelli from the Indian subcontinent, notably North India . Although similar to the vermicelli used in seviyan and falooda, pheniyaan are much thinner. They have a ritualistic importance for the Karva Chauth festival (celebrated in parts of Northern & Western India) where, along with Lapsi and dry fruits, they are part of the sargi ensemble consumed just before the fast associated with the festival begins. [1]
Etymology
The word Pheni (singular of Pheniyaan) is derived from Sanskrit word Phenikā, [2] which was an ancient thread like sweet dish made using flour.
See also
References
-
^ Kumar Suresh Singh; B. V. Bhanu; Anthropological Survey of India (2004),
People of India, Popular Prakashan, 2004,
ISBN
978-81-7991-102-0,
... after consuming some sargi (fenia with milk and halva in the early hours) ...
- ^ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 2022-12-17.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |
| Place of origin | North India |
|---|---|
| Region or state | Indian subcontinent |
Fenia or Pheniyaan is a form of vermicelli from the Indian subcontinent, notably North India . Although similar to the vermicelli used in seviyan and falooda, pheniyaan are much thinner. They have a ritualistic importance for the Karva Chauth festival (celebrated in parts of Northern & Western India) where, along with Lapsi and dry fruits, they are part of the sargi ensemble consumed just before the fast associated with the festival begins. [1]
Etymology
The word Pheni (singular of Pheniyaan) is derived from Sanskrit word Phenikā, [2] which was an ancient thread like sweet dish made using flour.
See also
References
-
^ Kumar Suresh Singh; B. V. Bhanu; Anthropological Survey of India (2004),
People of India, Popular Prakashan, 2004,
ISBN
978-81-7991-102-0,
... after consuming some sargi (fenia with milk and halva in the early hours) ...
- ^ Dasa, Syamasundara (1965–1975). "Hindi sabdasagara". dsal.uchicago.edu. Retrieved 2022-12-17.
|
| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This dessert-related article is a stub. You can help Wikipedia by expanding it. |