Kong Phirin | Kashmiri Saffron Semolina Phirni (Nut Free)
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.
Servings: 4people
Course: Desserts
Cuisine: Indian
Total Time: 45 minutesminutes
Ingredients
1/3cupsemolina (sooji or rava)
1/3cupsugar
1tspcardamom powder
1literfull fat milk
20-25saffron strands (large pinch)
Crushed cardamom seeds for garnish
Instructions
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.
Video
Notes
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.