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.
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.
Keyword Kashmiri Semolina and Saffron Pudding, Kong Phirin, Phirni, Suji Firni
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