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.
Ingredients
- ⅓ 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
Instructions
- 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.
Notes
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.