Kong Phirin

Roast the Semolina

• In a heavy-bottomed pan or pot, melt the ghee over low heat.
• Add the fine semolina (suji) and roast for 2-3 minutes, stirring continuously. The semolina should become fragrant and nutty, but it must not change color or brown.

Cook the Phirin

• While keeping the roasted semolina on low heat, begin to slowly pour in the remaining milk in a steady stream.
• Whisk or stir vigorously and continuously as you add the milk to prevent any lumps from forming.
• Once all the milk is incorporated, increase the heat to medium and bring the mixture to a gentle simmer.
• Reduce the heat back to low and cook for 12-15 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will gradually thicken.

Add Sweetness and Flavor

• Stir in the sugar until it dissolves completely.
• Pour in the saffron-infused milk and add the green cardamom powder. Mix well to combine.
• Continue to cook for another 3-5 minutes until the phirin has a thick, creamy, custard-like consistency. It should coat the back of a spoon.

Chill and Garnish

• Turn off the heat. Remember the phirin will thicken significantly as it cools.
• Pour the hot phirin into individual serving bowls, traditionally shallow earthen bowls called 'shikoras'.
• Let it cool to room temperature. You can place plastic wrap directly on the surface to prevent a skin from forming, or leave it to form the traditional 'malai' layer.
• Refrigerate for at least 3-4 hours, or until well-chilled and set.
• Just before serving, garnish with slivered almonds and chopped pistachios.