Kong Phirin | Kashmiri Saffron Semolina Phirni (Nut Free)
Servings: 4 people
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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