Kashmiri Semolina Pudding ( Kong Phirin ) | How to make Kashmiri Semolina Pudding ( Kong Phirin )

By Manisha Shukla  |  11th Mar 2017  |  
4.5 from 2 reviews Rate It!
  • Kashmiri Semolina Pudding ( Kong Phirin ), How to make Kashmiri Semolina Pudding ( Kong Phirin )
Kashmiri Semolina Pudding ( Kong Phirin )by Manisha Shukla
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

23

2





About Kashmiri Semolina Pudding ( Kong Phirin ) Recipe

Kong means Saffron and phirin means Sweet Pudding. This Pudding is Super creamy in texture and Milk and Khoya makes it delicious and irresistible.

Kashmiri Semolina Pudding ( Kong Phirin ) is delicious and authentic dish. Kashmiri Semolina Pudding ( Kong Phirin ) by Manisha Shukla is a great option when you want something interesting to eat at home. Restaurant style Kashmiri Semolina Pudding ( Kong Phirin ) is liked by most people . The preparation time of this recipe is 10 minutes and it takes 15 minutes to cook it properly. Kashmiri Semolina Pudding ( Kong Phirin ) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kashmiri Semolina Pudding ( Kong Phirin ). Kashmiri Semolina Pudding ( Kong Phirin ) is an amazing dish which is perfectly appropriate for any occasion. Kashmiri Semolina Pudding ( Kong Phirin ) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kashmiri Semolina Pudding ( Kong Phirin ) at your home.

Kashmiri Semolina Pudding ( Kong Phirin )

Ingredients to make Kashmiri Semolina Pudding ( Kong Phirin )

  • Sooji 1/2 cup ( 125 grms)
  • Milk 500 ml ( 150 ml extra)
  • Sugar 1 cup
  • Mawa 1/2 cup
  • Ghee 2 Tbsp
  • Saffron 1/6 th tsp
  • Cardamom powder 1/2 tsp
  • Almond , Pistachio, Cashew nuts ( for Garnishing) 1/4 cup

How to make Kashmiri Semolina Pudding ( Kong Phirin )

  1. Blanch Almonds , Pistachio. Soak Cashew nuts in warm water. Peel and cut into small pieces. Keep aside.
  2. Take Suji and mava according to the measurement.
  3. Heat ghee in a pan and add Suji.
  4. Heat milk by adding Sugar and Saffron.
  5. Saute Sooji till a nice aroma comes ( around 2 to 3 minutes) on medium flame.
  6. Add milk and stir for 2 to 3 minutes again.
  7. Now add grated or crumbled Khoya and mix well. After a minute turn off the gas and let the Pudding settle.
  8. Pour in a serving bowl. Garnish with dry fruits
  9. Serve chilled

My Tip:

The measurement of cup I have taken here is a 150 ml cup. You can adjust milk and sugar according to taste and consistency.

Reviews for Kashmiri Semolina Pudding ( Kong Phirin ) (2)

sana Tungekar8 months ago

Liked the idea
Reply

shanti chawla9 months ago

i love it
Reply

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