‘Kong Firin’ is a slightly hatke version of the popular Phirni. The use of semolina, mawa, dried nuts and kewra water makes it different from the usual recipe.KONG FIRINIngredients¼ cup semolina (rawa)4 cups full fat milkA large pinch of saffron⅓ cup sugar½ cup grated khoya1 tsp screw pine (kewra) essence2 tsps chopped cashew nuts6-8 pistachios, blanched, peeled and slivered+ for sprinklingMethod1. Take semolina in a bowl, add ½ cup water, wash and drain.2. Bring milk to a boil in a pan. Reduce the heat to low, add saffron, mix and cook for 1-2 minutes, stirring occasionally.3. Add the semolina, stir continuously till the mixture thickens and the semolina is cooked completely.4. Add sugar and continuously mix till the sugar melts. Add khoya and screw pine essence and mix well. 5. Add cashew nuts and pistachios and mix well. Cook for a minute and switch the heat off.6. Pour the mixture into individual bowls, sprinkle pistachios and allow the mixture to cool to room temperature then keep the bowls in the refrigerator till the mixture is chilled completely. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #KongFirin
