How to make Kong Firin
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina, Almonds (आलमंड/बादाम)
Cuisine : Kashmiri
Course : Mithais
For more recipes related to Kong Firin checkout Raghavdas Laadoo, Kumaon Jalebi, Sheera, Suji and Cocobnut Barfi-Cook Smart . You can also find more Mithais recipes like Motichoor Laddoo Jhatpat Seviyan Kheer Khajoori Shahi Tukra With Mango Stuffed Anarsa
Kong Firin Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kong Firin Recipe
Semolina 1/4 cup
Almonds 6-8
Pistachios 6-8
Cashewnuts 4
Saffron (kesar) a few strands
Milk 1 litre
Ghee 1 tablespoon
Sugar 6 tablespoons
Mawa (khoya) 1/2 cup
Kewra water 1/4 teaspoon
Method
Step 1
Blanch almonds and pistachios in one cup of hot water for five minutes.
Step 2
Drain, peel and roughly chop them. Roughly chop cashewnuts and keep aside. Soak saffron in two teaspoons of milk and keep aside.
Step 3
Soak saffron in two teaspoons of milk and keep aside.
Step 4
Heat ghee in a pan and fry the semolina for two to three minutes on low heat stirring all the time.
Step 5
Add milk and bring to a boil.
Step 6
Add the sugar and saffron and cook on low heat till the milk starts to thicken.
Nutrition Info
Calories : 1771 Kcal
Carbohydrates : 191.1 gm
Protein : 58 gm
Fat : 86.3 gm
Other : Potassium- 1441.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
