Kong means Saffron and Phirin (Firin) means Phirni which is a sweet pudding. A delectable unique light and creamy dessert from Kashmir, prepared with full-cream milk, semolina, milk solids, sweetened with sugar and flavored with Saffron and Vetiver water and garnished with lots of nuts.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Chilling Time in Refrigerator- 1 hour or more, if desired.
Ingredients and Quantity:
Full cream milk- 1 liter
Semolina -1/4th cup
Mawa (Khoya), grated- 1/4th cup
Ghee (Clarified butter)- ½ tbsp..
Sugar- 3 tbsp.
Saffron strands- ¼ th gm. steeped in 2 tbsp. lukewarm milk
Vetiver (kewra) water- ¼ th tsp.
Mixed nuts slivered and sautéed in desi ghee- 2 tsp.
For the Garnish:
Saffron strands- a pinch
Pistachios (slivered)- 2 tsp.
Almonds (slivered)- 2 tsp.
For the applying:
Silver sheet (Chandi ka warq) – 1 small sheet (Optional)
Boil the full cream milk and saffron together, stirring all the time.
Heat ghee in a heavy-bottomed pan, add semolina, and lightly roast without discoloring it.
To this add the boiling milk and stir continuously, until the milk thickens and semolina has cooked.
Add sugar, grated mawa, slivered nuts, saffron and vetiver water and cook it for 2 to 3 minutes.
Mix well and check the consistency.
Switch off the flame.
Cool it completely and pour the Phirni into soaked and dried Kasoras / earthenware pots and apply chandi ka warq (Optional) and garnish it with saffron strands and slivered nuts.
Keep in the refrigerator to chill for at least 1 hour or you may refrigerate it overnight, if desired. Serve chilled.
You may add freshly ground green cardamom to the Phirni.