Kashmiri semolina pudding (kong phirin) Recipe

Cooking Directions

• STEP 1.In a heavy-bottomed pan, heat ghee and add semolina. Roast the semolina on low heat until it turns golden brown and releases a nutty aroma.
• STEP 2.In a separate saucepan, heat milk and bring it to a gentle boil. Add the roasted semolina to the milk and stir continuously to avoid lumps.
• STEP 3.Cook the mixture on low heat, stirring frequently, until it thickens to a pudding-like consistency. Add sugar, cardamom powder, and saffron strands, and mix well.
• STEP 4.Continue cooking for a few more minutes until the sugar is fully dissolved and the pudding is smooth and creamy. Remove from heat.
• STEP 5.Pour the pudding into serving bowls and garnish with chopped nuts. Serve warm or chilled as desired.

Cooking Tips

• Make sure to roast the semolina on low heat to prevent it from burning.
• Stir the semolina continuously while adding it to the milk to avoid lumps.
• Adjust the amount of sugar according to your preference for sweetness.
• For a richer flavor, you can add a tablespoon of ghee to the pudding before removing it from heat.
• You can refrigerate the pudding for a few hours before serving if you prefer it chilled.

Storage and Serving

• Kashmiri semolina pudding can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, you can enjoy the pudding warm or chilled, depending on your preference.
• Garnish with additional chopped nuts before serving for added texture and flavor.