Kong Phirin | Suji Kesar Phirni from Kashmir | Semolina Saffron Pudding

Kong Phirin | Kashmiri Suji Kesar Phirni

While the traditional Phirni in North India is made with ground rice, in Kashmir it is made with Suji, Rava or Semolina. Flavoured with Saffron, THE aromatic that Kashmir is famous for, Kong Phirin is a creamy and light dessert that is a great way to finish off a heavy meal.

 

Kashmiri Kong Phirin | Semolina Saffron Pudding
Kashmiri Kong Phirin | Semolina Saffron Pudding

 

This month the Shhhh Secret Challenge group is celebrating Kashmiri Cuisine and I am paired with Amrita Iyer who blogs at The Food Samaritan. She has an amazing range of Indian and International recipes on her blog. The most recent of her recipes to catch my eye was the Shadiyon Wala Aloo Matar, while Papchi (a sweet from Chhattisgarh) is also on my list. Actually, these are just two of the many recipes I have bookmarked from her blog.

My secret ingredients for Amrita were ghee and saffron and she made this wonderful Meethe Chawal with those ingredients!

Coming back to the cooking challenge, as is the norm, Amrita has to give me two secret ingredients with which I have to cook and her choices for me were Saffron and Sugar. I was conflicted between Shufta and Kong Phirin but finally settled for the latter and made it to mark Eid-Ul-Fitr (marking the end of Ramzan).

As I mentioned earlier, Kong Phirin is very similar to Phirni, except that it uses semolina (rava or suji) as the thickening agent in place of rice. Also, you need very few ingredients to make this delectable dessert; just semolina, sugar, cardamom, and saffron. The key to getting a rich and creamy texture is to set it in the traditional clay container because the clay absorbs any excess moisture, and gives you a thick and creamy Kong Phirin.

Recipe for Kong Phirin | Kashmiri Suji Kesar Phirni

Kong Phirin | Kashmiri Suji Kesar Phirni
Cook Time
40 mins
Setting Time
30 mins
Total Time
40 mins
 

This is the recipe for a creamy and delicious Kashmiri dish known as Kong Phirin. Think of it as the more popular Phirni made with Semolina (Suji) instead of rice. 

Course: Dessert, Sweet
Cuisine: Indian, Kashmiri Cuisine
Keyword: Kashmiri Semolina and Saffron Pudding, Kong Phirin, Phirni, Suji Firni
Servings: 8 People
Author: Aruna
Ingredients
  • 1 Litre Milk (Full-fat milk preferred)
  • 6 tbsp Samolina, Suji, Rava (About 50 gms)
  • 6 tbsp Sugar (About 100 gms)
  • 1/2 tsp Cardamom Powder
  • 20-30 Strands Saffron
  • 2 tbsp Slivered Almonds (for garnish)
Instructions
  1. Bring the milk to a boil.

  2. Lower the heat.

  3. Add the semolina while stirring constantly.

  4. Cook on medium flame while stirring constantly till the milk thickens a bit.

  5. Add the saffron and continue to cook till you get a thick pudding consistency.

  6. Add sugar and cardamom powder.

  7. Mix well and turn off the heat.

  8. Transfer to earthen bowls.

  9. Garnish with slivered almonds.

  10. Let the Kong Phirin cool and set. If you prefer it cold, refrigerate the Kong Phirin.

  11. Enjoy!

Recipe Notes

If you want to use steel or glass bowls to set the Kong Phirin, use more semolina (about 1 tbsp extra) and cook the mix a while longer till you have a dropping consistency.

Kashmiri Kong Phirin
Kashmiri Kong Phirin

How to Make Kong Phirin | Kashmiri Suji Kesar Phirni

  1. The Preparations
    1. If you are going to use earthern-ware or clay pots, soak them in water for about 10 minutes, remove them from water and leave them upside down for about 10 minutes. The pots must be damp but not wet when we pour the Phirin into them to set.

  2. Cooking the Kong Phirin
    1. In a heavy bottomed vessel, boil the milk.
    2. Turn the heat down to low and slowly add the semolina while stirring continously. The stirring is the most important part as the semolina has this tendency to form lumps and/or settle at the bottom and burn.

    3. Turn up the heat to medium and let the semolina cook in milk while stirring continously.
    4. When the semolina has cooked a bit, add the saffron strands and continue to cook the mix till it thickens and forms a custard like consistency.
    5. Now turn the heat to low, and add the sugar and cardamom powder.
    6. Mix well till the sugar dissolves and turn off the heat.
    7. Immediately pour the mix into the earthen bowls.
    8. Garnish with slivered almonds.
    9. Let the Kong Phirin cool and set.
    10. If you prefer eat it cold, refrigerate the Kong Phirin.

Tips

  • You can set the Kong Phirin in steel or glass bowls as well. Just use a little more semolina (about 1 tbsp) and cook it till set consistency.
Kashmiri Suji Phirni
Kashmiri Suji Phirni

26 comments

  1. As I was reading through the recipe and introduction, my mouth was watering. The clicks are so beautiful and what a delectable sweet dish from Kashmir, making use of the famous saffron that the state is known for.

  2. This Kong Phirin looks delectable and I can almost smell the fragrance of the saffron and cardamom! I dont make desserts too often but this is one I will be glad to add to my list of easy to make ones!

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