Kong Phrini || kesari Phirni || Safrron milk pudding

Kong phirni/ saffron milk pudding

Kong means saffron in Kashmiri and it's the most expensive spice in world  and I always make sure to pack some extra saffron boxes everytime I visit Kashmir.

Testing saffron for its quality is very important cause you can get easily fooled by fake ones in market.

To test a saffron put one strand on your tongue and slowly dissolve. The taste is slightly bitter and you can easily bite the strand.

So next time you purchase make sure to taste it before buying.

Coming to the recipe 

Yummilicious and creamy phirni infused with saffron makes it an irresistible dessert.

Have it as a dessert after Iftar or at dinner.

Ingredients:
1 litre milk
1/2cup semolina
1 pinch saffron
1/2 cup sugar
1 tsp cardamom powder
3 tbsp chopped cashews
2 tbsp chopped peeled almonds
1 tbsp pistachios

Method:

1. Take a big sauce pan. Pour in milk and let it come to a boil and then keep it on simmer stirring occasionally.
2. In a mortar and pestle add in saffron and add 1 tbsp water and grind to a paste.
3. Pour the saffron paste to boiling milk.
4. Add in sugar and stir until its dissolved.
5. Add in the sooji/semolina slowly stirring until completely dissolved. ( dont let any lumps to form)
6. Add in all chopped nuts.
7. Add in cardamom powder.
8. Stir for few minutes and switch off.
9. Pour the cooked Kong phrini in serving bowl and let it cool down completely and then refrigerate.