Kong Phirin | Kashmiri Suji Kesar Phirni
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.
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
- Bring the milk to a boil.
- Lower the heat.
- Add the semolina while stirring constantly.
- Cook on medium flame while stirring constantly till the milk thickens a bit.
- Add the saffron and continue to cook till you get a thick pudding consistency.
- Add sugar and cardamom powder.
- Mix well and turn off the heat.
- Transfer to earthen bowls.
- Garnish with slivered almonds.
- Let the Kong Phirin cool and set. If you prefer it cold, refrigerate the Kong Phirin.
- Enjoy!
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.