Kashmiri Saffron Semolina Phirni / Kong Phirin

Name: Kashmiri Saffron Semolina Phirni / Kong Phirin
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/3 cup sooji (semolina); 1/3 cup sugar; 1 tsp cardamom powder; 1 litre full cream milk; 1 large pinch of saffron strands (20-25)

Madhu Bindra @madhubindra

#KD
Kong Phirin or Saffron Phirni is a traditional Kashmiri dessert made of semolina instead of rice. Flavored with saffron and cardamoms, try out the nut-free version of the creamy yet light Kashmiri dish.

Madhu Bindra @madhubindra

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Ingredients

45 minutes

4 people

1/3 cupsooji (semolina)
1/3 cupsugar
1 tspcardamom powder
1 litrefull cream milk
1 large pinch of saffron strands (20-25)

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Steps

45 minutes

1

Soak semolina in half a cup of water and keep aside for 5-10 minutes. This avoids lumps being formed when added to the milk.
2

Soak saffron in warm milk and keep aside.
3

Boil milk in a heavy bottom pan.
4

Reduce the heat. Add the soaked sooji. Cook on low to medium heat stirring continuously until it is cooked and thickens a bit.
5

Add in sugar, saffron, and cardamom powder. Mix well and continue cooking until it is pouring consistency and coats the back of the spoon.
6

Pour into serving bowls. Refrigerate them for 2-3 hours until set.
7

Garnish when almond slivers and saffron strands. Since my kitchen is a nut-free kitchen, I have used crushed cardamoms. The Kong Phirin is ready to Serve.