Kong Firin Saffron-flavoured semolina garnished with dry fruits Ingredients: 4 cups full-cream milk 1/4 tsp saffron (zafran) 4 tbsps semolina (suji) washed 1/2 cup sugar 1 cup whole milk fudge (khoya) or 1/2 cup gm sweetened condensed milk 1/2 tsp vetiver (kewda) essence 1-1/2 tbsps cashed nuts (kaju) chopped 1-1/2 tbsps pistachios         Method: Boil the full cream milk and saffron together, stirring all the time, for 3-4 minutes. To the boiling milk, add the semolina and stir continuously, until the milk thickens to a sauce-like consistency. Add the sugar, whole milk fudge or sweetened condensed milk and vetiver essence, and cook it for a further 2-3 minutes. Cool and pour into small serving bowls and garnish with cashew nuts and pistachios. Keep in the refrigerator to set.