Sooji Phirni

August 24, 2023mayurisjikoni
Blog post

Recipe: Sooji Phirni | Kashmiri Suji Phirni | Kong Phirin

Sooji Phirni is a traditional Kashmiri dessert made using semolina instead of rice. It turns our so aromatic and flavourful because of saffron. Full fat milk lands to the creamy texture of this sweet dish. And the best part is that it is easy to make. Additional advantage is that it can be made a day ahead if you’re going to serve for any festival.


In fact, I had first made sooji phirni to celebrate Vasant Panchami and posted it on 30/01/2017. Back then the photos I had taken were not too good. With the upcoming festive season, I decided to redo the post with better photos, an addition of a video and also more structured write up. Indeed one can make this sooji phirni for any festival. As I update this post, Raksha Bandhan is round the corner and I will be making this dessert again.

FoodieMonday/Bloghop Theme:

To explain, #VasantPanchami was the 77th theme decided by the group. It is a tradition to offer yellow food to Goddess Saraswati on vasant Panchami. With this in mind I decided to try out sooji phirni at home with saffron. As I avoid using artificial colour, my phirni is not bright yellow.

Blog Hop

What Is Vasant Panchami/Basant Panchami

It is believed that the celebration of this auspicious day which falls on the 5th day of the Magh month (Gregorian calendar month of February) marks the beginning of spring season. For example, Punjab region celebrates this festival by flying kites. The mustard plants begins to flower during this time, creating stretches of fields into bright yellow carpets. The blooming mustard plants symbolise youth, freshness, procreation,love, change and life itself.

For this reason  people wear yellow clothes and celebrate with sweets that are yellow in colour.  Particularly, for Uttarkashi, it is a farmers festival. Doors of homes are decorated with yellow flowers to welcome spring and the sowing season. In brief, Bihar people wears yellow clothes and yellow tilaks of turmeric on their foreheads and perform prayers early in the morning to the Sun, Ganga and  the Earth.

History Behind This Festival

It is believed that this festival originated during the Aryan civilization. Aryans crossed the Saraswati River and settled along the banks of the river.Hence, Saraswati River began to be associated with fertility and knowledge and locals began to celebrate this festival.

According to legend there was a very proud princess who refused to marry any suitor who could not match her knowledge. As a result, the pundits made Kalidasa, who was dumb, participate in a question answer session with the princess. Since he could not talk, he answered what he believed by using sign language which the pundits interpreted as they liked. The princess married him and found out that he was dumb and not intelligent.She kicked him out of the palace. Dejected he was about to commit suicide when Goddess Saraswati appeared before him and asked him to dip in the Saraswati river. When he emerged from the river he was a changed man and began to recite verses.

Poem By Shri Narendra Modi

At this juncture I must share with you a poem which has been written by Shri Narendra Modi about Basant. Its penned in Gujarati but I hear that his book on poems and translations have been published.
Click on the link to listen to artist Parthiv Gohil sing this composition.

Translation :
All that begins meets an end, Every end onsets a new beginning,

From the heart of autumn Rises the cooing of spring…
At sweet sixteen, melody of a cuckoo within On whom showers romance, the flowers of spring?
Appearing poor, but rich within…
From the heart of autumn Rises the cooing of spring…
Who’s getting wedded in woods? Each tree is lit in festive moods!
Bestowed with divine blessing
From the heart of autumn Rises the cooing of spring…
Source :Google

 Also Celebrated As Saraswati Puja Day

Om Hreem Saraswatyai Namah

Many educational institutions worship Goddess Saraswati on this auspicious day. They drape her in a yellow sari and offer her yellow sweets. New schools are opened on this day. A child learns to read and write his/her first word on this day. It is said that Goddess Saraswati invented Sanskrit, the mother of all languages. She is the Goddess of knowledge, wisdom, music and learning. Thus, the encouragement by the Indian Government to worship Saraswati in all Educational Institutes on Vasant Panchami.

For whatever reason or belief we celebrate Vasant Panchami, I know that if it were not for the opportunity given by my parents to attend school, if it were not for the wonderful teachers that helped me to read and write and above all the blessings of Ma Saraswati, I would not be writing this post or for that matter any other posts on my blog.

Some Food Recipes That Are Yellow:

Lemon rice or Chitranna as it is known in Kannada, is the easiest but yummiest rice dish. With spices and lemon, this spicy tangy rice is best enjoyed with some some rice papad. Makes an excellent lunchbox or travel food option as it tastes equally good whether hot or cold. The other good thing about this rice dish it that you can use leftover plain rice.
Check out this recipe
Fresh Turmeric Chaas is a refreshing yogurt drink with grated fresh turmeric added to it. It is healthy, immunity boosting and delicious.
Check out this recipe
Turmeric Yogurt Salad Dressing has flavours of fresh turmeric and ginger infused well into the plain yogurt, making this dressing not only a naturally colourful, but also a very delish one.
Check out this recipe
Lemon Yogurt Cake - Eggless is so easy to make, moist with a soft crumb and refreshingly delicious. Slightly tangy, the addition of black poppy seeds adds a delightful texture to the overall flavour.
Check out this recipe
Punjabi Kadhi Pakora is a popular North Indian dish with pakora or fritters in a creamy, flavourful and delicious  yogurt curry. The flavours of the chickpea fritters, the spicy yogurt curry all come together to produce a finger licking, satisfying dish.
Check out this recipe
Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy.
Check out this recipe
Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.
Check out this recipe
Amiri Khaman/Gujarati Sev Khaman is simply dhoklas that are crumbled, tempered and served with sev, coconut and pomegranate. Serve this at tea time with hot masala tea or a cold drink. Check out the recipe and enjoy this tea time snack.
Check out this recipe
Khandvi, a Gujarati Snack is a delicious, melt in the mouth, flavourful rolled healthy snack. It is made from chickpea flour and yogurt or buttermilk.
Check out this recipe
Shrikhand is a creamy, delicious yogurt based Gujarati sweet dish. Nuts and spices add an exotic flavour. It is usually served with hot puris.
Check out this recipe
A creamy, delicious, gluten free, rich pudding enjoyed during fasting days or whenever you feel its kheer time.
Check out this recipe

Ingredients Required For Sooji Phirni

Semolina – sooji, suji. Use fine or medium semolina for this recipe.

Milk – preferably full fat milk. If you don’t get full fat milk then replace about ¼ cup milk with cream.

Sugar- adjust the amount according to your taste. For my family ¼ cup is fine.

Cardamom Powder – add according to your taste.

Saffron – soak the saffron strands in about 2 tbsp of milk for 10 minutes. This helps to infuse the flavour and colour.

Pistachios – sliced or chopped to add on top as garnish.

Almonds – sliced or chopped to add on top as garnish.





Sooji Phirni is a traditional Kashmiri dessert made using semolina instead of rice. It turns our so aromatic and flavourful because of saffron. Full fat milk lands to the creamy texture of this sweet dish. And the best part is that it is easy to make. Additional advantage is that it can be made a day ahead if you're going to serve for any festival.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, festival recipe, Indian Sweet
Cuisine Indian
Servings 6


  • cup semolina
  • 1 litre full fat milk
  • ¼ - ⅓ cup sugar
  • ½ tsp cardamom powder
  • ¼ tsp saffron strands
  • 2-3 tbsp almonds chopped
  • 2-3 tbsp pistachios chopped


  • Heat 2 tbsp of milk till its hot. Add the saffron strands and let it infuse for 10 minutes.
  • Add milk in a pan. Place it over medium heat.
  • Bring the milk to a boil. Lower the heat a bit.
  • Stirring all the time add the semolina little by little. This way it will not lump up.
  • Keep stirring the mixture till it begins to simmer and becomes a bit thick. This will take about 7-10 minutes.
  • When the mixture becomes slightly thick, add the saffron milk.
  • Keep stirring as you don't want the milk to burn at the bottom of the pan.
  • Add the sugar also. Keep stirring.
  • After 5 minutes the mixture will become thick. When you move the spoon/spatula across a trail will be left.
  • This means the mixture is thick enough.
  • Add cardamom powder and mix well.
  • Take the pan off the heat. Allow the mixture to cool a bit for 3-4 minutes.
  • Spoon the sooji phirni into individual serving bowls.
  • Cover the bowls with small lids or cling film.
  • Allow it to chill for at least 2-3 hours. Alternately, allow it to cool and set at room temperature before serving.
  • Just before serving garnish the top with chopped almonds and pistachios.


Use full fat milk for that nice creamy texture. If you don't get full fat milk, then replace about 1/4 cup milk with double cream.
Keep stirring the phirni mixture till it is done as you don't want it to burn.
As the phirni cools down, it becomes thicker. So don't be tempted to overcook the mixture.
I have not added any artificial colour or saffron flavourings.
Add more cardamom if you want to.
Can add fresh chopped fruit on top if you like.
Keyword kashmiri sooji phirni, kong phirin recipe, semolina pudding, sooji phirni, suji phirni

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A Little Request:

If you do try this recipe then please either
add a comment below,
send a picture to my email
tag me as #mayuri_jikoni on Instagram
or tag me on Twitter as #Mayuri1962




  • Preethi Prasad

    January 30, 2017 at 1:56 pm

    Sooji Phirni looks so tempting. Lovely and interesting write up too. Learning and sharing our tradition

  • alkajena

    January 30, 2017 at 2:13 pm

    The phirni clicks looks amazing

  • Sujata Roy

    January 30, 2017 at 2:20 pm

    Phirni looks super tempting. Lovely presentation and excellent write up.

  • Rupal Patel

    January 30, 2017 at 4:37 pm

    Lovely Phirni..unique combination and delicious flavors

  • Pushpita Singh

    January 30, 2017 at 4:51 pm

    An interesting phirni with mango jelly. Beautiful write-up.

  • waagmi Soni

    January 30, 2017 at 5:55 pm

    This soooo Phirni looks so tempting dee, can I have that glass plss 😍Yummyyyy!! love the write up dee

  • Saswati Hota

    January 31, 2017 at 3:08 am

    Wonderful write up dee and what an innovative way to layer the sooji phirni with mango jelly.

  • Nisa@flavour Diary

    January 31, 2017 at 10:14 am

    Loved the delicious combo dee yum

  • Mayuri Patel

    January 31, 2017 at 8:38 pm

    Thank you Preethi, it certainly was a learning experience for me too as we don't celebrate Vasant Panchami with so much festivity and food here.

  • Mayuri Patel

    January 31, 2017 at 8:39 pm

    Thank you Alka, it's a great booster coming from an expert photographer like you.

  • Mayuri Patel

    January 31, 2017 at 8:40 pm

    Thank you so much Sujata, I had to research and write so that even I get to know why we observe Vasant Panchami.

  • Mayuri Patel

    January 31, 2017 at 8:40 pm

    Thank you Rupal.

  • Mayuri Patel

    January 31, 2017 at 8:41 pm

    Thanks Pushpita.

  • Mayuri Patel

    January 31, 2017 at 8:41 pm

    Thanks Waagmi, as I said you would have to come to Mombasa for it 🙂

  • Mayuri Patel

    January 31, 2017 at 8:42 pm

    Thanks Saswati, wanted to use the mango in the recipe so decided to make the jelly.

  • Mayuri Patel

    January 31, 2017 at 8:43 pm

    Thanks Nisa.

  • Heidi Roberts

    January 31, 2017 at 9:14 pm

    I love mangoes, your puddings look delicious

  • Shobha

    February 1, 2017 at 1:45 am

    Oh this phirni is with sooji and not with rice.. must try it.. Looks delicious and mango is my favourite. They celebrate Saraswati Pooja in South India also.The students keep the books in front of Maa Saraswati

  • Mina Joshi

    February 1, 2017 at 8:35 am

    Oh what a wonderful sweet dish with mango. I love phirni so mango flavour sounds perfect. Happy vasant panchmi to you. Lovely to read Mr Modi's poem to.

  • Ruxana Gafoor

    February 1, 2017 at 9:01 am

    Looks so yummy…Nice combo of phirni and jelly.

  • Kriti Singhal

    February 3, 2017 at 6:14 am

    What a beautiful candid shots Mayuri di… Loved the recipe and ofcourse the writeup!! 🙂

  • Mayuri Patel

    February 6, 2017 at 7:06 pm

    Thank you Heidi

  • Mayuri Patel

    February 6, 2017 at 7:07 pm

    Thank you so much Kriti.

  • Mayuri Patel

    February 6, 2017 at 7:08 pm

    Thanks Shobha. With sooji it cooks really quickly unlike the rice one.

  • Mayuri Patel

    February 6, 2017 at 7:10 pm

    Thanks Mina, I too loved the poem when I came across it. Listen to the Parthiv Gohil sing the composition, its really beautiful.

  • Mayuri Patel

    February 6, 2017 at 7:10 pm

    Thank you so much Ruxana.


    June 14, 2020 at 11:08 am

    Wow! Mayuri this so very delicious! How I wish I can make it. But since Apeksha does not like mangoes (that is an understatement) I will have to wait till the next season or till she goes back. I love it.

    1. mayurisjikoni

      June 14, 2020 at 8:47 pm

      Thanks Archana you can make the sooji phirni on its own or use another fruit for the jelly like orange.

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