Gil-E-Firdaus is a Hyderabadi delicacy that’s served during holidays and Weddings. When I first tasted it at a friends place, I thought it was rice and nut Kheer. Didn’t even realize bottle gourd being part of it.
It’s a rich, creamy and delicious desert that even my kids loved it. Even they couldn’t figure out the bottle gourd in it. Once I told them, my daughter says oh I’ll eat bottle gourd if you make it as a dessert. Hmmmm … what to say!
Making this yummy dish as part of our Blogging Marathon 104 hosted by Srivalli from Spice your Life.
Preparation Time : 15 minutes
Cooking Time : 40 minutes
Total : 55 minutes
Serves : 6-8 people
Ingredients:
Full fat Milk : 1 liter
Bottle gourd/Sorakaya : 3/4 cup grated and water squeezed
Tapioca/ Sabudana/Saggubiyyam : 3 tablespoons
Basmati rice : 1/2 cup
Almonds : 20 roasted and powdered
Cardamom/ Elachi: 1/4 tablespoon
Condensed milk: 400 grams / one tin
Saffron : 6-8 strands
Ghee : 2 tablespoons
Water : 1 1/2 cups
Method:
Wash and soak Sabudana for 1 hour.
Wash the rice, drain the water and air dry for 30 minutes. Once the rice is dry, grind it to a corse powder.
In a pan, heat ghee and roast the almonds, remove them and set aside till they cool and grind them into corse powder.
In the same pan with the ghee, add grated bottle gourd and sauté it for 2-3 minutes. Add 3/4 liter milk, water, mix well and cook for 10 minutes.
In another heavy bottom pan, add the rest of the milk, rice flour, Sabudana, almond powder, saffron, condensed milk and stir constantly so no lumps are formed and nothing is struck to the bottom of the pan.
Once, it’s nice and creamy, add this mixture to the bottle gourd pan and stir well. Add cardamom powder and cook for another 25-30 minutes. Until you get kheer consistency.
Turn off the stove, serve hot or cold with fried nuts or silver leaf.
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