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A traditional Kashmiri delight, this creamy pudding features fine semolina slow-cooked in milk infused with the delicate aroma and beautiful color of pure saffron. It's a simple yet elegant dessert.
Infuse the Saffron
Roast the Semolina
Cook the Phirin
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A traditional Kashmiri delight, this creamy pudding features fine semolina slow-cooked in milk infused with the delicate aroma and beautiful color of pure saffron. It's a simple yet elegant dessert.
This kashmiri recipe takes 30 minutes to prepare and yields 4 servings. At 376.27 calories per serving with 10.59g of protein, it's a beginner-friendly recipe perfect for dessert.
Add Sweetness and Flavor
Chill and Garnish
Replace the fine semolina with an equal amount of coarse rice flour for the classic Phirni texture. The cooking process remains the same.
Add 2 tablespoons of finely ground almonds (almond meal) along with the semolina for a richer, nuttier taste and thicker consistency.
Add 1 teaspoon of rose water at the very end, after turning off the heat, for a fragrant floral note that complements the saffron.
Serve with fresh pomegranate arils or finely chopped mango for a refreshing, fruity contrast to the creamy pudding.
The primary ingredient, milk, is an excellent source of calcium and Vitamin D, which are essential for maintaining strong bones and teeth.
Semolina and sugar are rich sources of carbohydrates, which provide a quick boost of energy, making this a satisfying dessert after a meal.
Saffron, the star spice, contains active compounds like crocin and safranal that are believed to have mood-lifting and antioxidant properties.
A single serving of Kong Phirin contains approximately 380-420 calories, depending on the exact amount of sugar and nuts used. It's a rich dessert best enjoyed in moderation.
Kong Phirin is a dessert and is high in sugar and fats from ghee and full-fat milk. While it provides calcium and protein from milk and potential benefits from saffron, it should be considered an indulgent treat rather than a health food.
Yes, you can make a vegan version. Substitute full-fat milk with a creamy plant-based milk like full-fat oat milk or cashew milk. Use coconut oil or a vegan butter alternative in place of ghee.
Phirin (or Phirni) is traditionally made with a paste of ground rice or fine semolina, resulting in a very smooth, creamy, set pudding. Kheer is typically made with whole rice grains, vermicelli, or tapioca pearls, which gives it a looser consistency with more texture.
Lumps usually form if the milk is added too quickly to the semolina without continuous whisking. To fix a lumpy phirin, you can use an immersion blender for a few seconds to smooth it out before it cools and sets completely.
Store leftover phirin in an airtight container in the refrigerator for up to 3 days. The texture will continue to thicken as it sits.