Web Desk (June 14, 2018): A delicious dessert recipe, which is prepared as part of a royal treat in Hyderabadi cuisine, Gil-e-Firdaus is too tempting that no one will be able to resist it. An easy-to-make sweet dish that you can quickly prepare at home on special
- TOTAL TIME 50m
- PREP TIME 40 m
- CALORIES 614
A delicious dessert recipe, which is prepared as part of a royal treat in Hyderabadi cuisine, Gil-e-Firdaus is too tempting that no one will be able to resist it. An easy-to-make sweet dish that you can quickly prepare at home on special occasions and festivals. This is a mouth-watering dessert recipe cooked using bottle gourd, milk, sago, almonds, basmati rice, saffron, and condensed milk. This South Indian recipe has a rich nutty flavour and instantly melts in your mouth. So what are you waiting for? Go ahead and try this lip-smacking dessert recipe today!
INGREDIENTS
1/2 litre milk
1/4 tablespoon powdered green cardamom
1/2 tablespoon edible food color
2 tablespoon ghee
1/2 cup boiling water
3/4 cup bottle gourd
6 strand saffron
1 tablespoon vanilla essence
1 1/2 cup water
For Garnishing
1 silver vark
1/2 tablespoon flaked almonds
For The Main Dish
3 tablespoon sago
12 almonds
1/2 cup basmati rice
400 gm condensed milk
How to make Gil-e-Firdaus
Step 1
Wash and soak sago for an hour. Next, wash basmati rice with clean water and dry with a kitchen towel. Spread rice on a clean muslin cloth for 30-40 minutes under fan and grind into a coarse paste. Then peel the bottle gourd and grate in a medium bowl. Next, to prepare the almond paste, take half cup lukewarm water and soak 12 almonds in them for about an hour. If the water is too hot, let it cool and then soak the almonds. After soaking, grind them in a grinder along with one tablespoon of milk and make a smooth almond paste. Keep it aside till required.
Step 2
Put a heavy-bottomed cooking vessel on medium flame and melt ghee in it. When the ghee is melted fry slivered almonds. Once they turn light golden, using a slotted spoon remove the almonds on kitchen tissue and set aside.
Step 3
In the same ghee, add grated bottle gourd and on medium flame fry for 2-3 minutes. Now add half of milk and one and a half cups of water to the bottle gourd. Cook until the bottle gourd is soft.
Step 4
In another thick-bottomed vessel, add the remaining milk and cook coarsely ground rice along with sago till done. Cook the mixture on low flame so that the mixture doesn’t stick to the bottom.
Step 5
Finally, add condensed milk, green cardamom powder, almond paste (prepared in step 1), vanilla essence and give the mixture a good stir. Add the boiled milk and bottle gourd mixture. Stir gently so that all the ingredients are combined together well. Cook the mixture on low flame.
Step 6
Then add green food colour and stir once. Cook till you get kheer like consistency. If the mixture is getting too thick, then you can add half cup milk.
Step 7
Garnish the kheer with flaked almonds and edible silver leaf, which is commonly known as silver vark. It is best enjoyed when served chilled.
