Kong Phirin | Kashmiri Saffron Semolina Phirni (Nut Free)

Servings: 4 people
Cuisine: Indian
Course: Desserts
Time: 45 minutes
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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.


  • 1/3 cup semolina (sooji or rava)
  • 1/3 cup sugar
  • 1 tsp cardamom powder
  • 1 liter full fat milk
  • 20-25 saffron strands (large pinch)
  • Crushed cardamom seeds for garnish


  • To begin, soak semolina (sooji) in half a cup water and keep aside for 5-10 minutes. This avoids lumps being formed when added to the milk.
  • Soak saffron in warm milk and keep aside.
  • Take full-fat milk in a heavy bottom pan and bring it to a boil stirring occasionally.
  • Reduce the heat. Add the soaked semolina. Cook on low to medium heat stirring continuously until it is cooked and thickens a bit.
  • Now add in sugar, the soaked saffron, and cardamom powder. Mix well and continue cooking until it is a custard consistency and coats the back of the spoon.
  • Pour into serving bowls. Refrigerate them for 2-3 hours until set.
  • Garnish when almond slivers and saffron strands. Since my kitchen is a nut-free kitchen, I have used crushed cardamoms instead.
  • The Kong Phirin is ready to serve. Serve chilled.



  • Traditionally, Kong Phirin is served in earthenware bowls. If you are using them, keep the consistency a bit liquid so that the phirni does not dry out.
  • This is a nut-free recipe. You can use almond or pistachio slivers for garnish.

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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by BakezbyDaizy.

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Kong Phirin | Kashmiri Saffron Semolina Phirni (Nut Free)