Gil – E-Firdaus is a Hyderabadi rice preparation with bottle gourd which is almost similar to our Phirni or Lauki ki Kheer. With Diwali just around the corner, I am planning to make this recipe for my family. This kheer is flavoured with rose essence, dried rose petals, badam and pistachio flakes. To make this dessert richer, khoya is added along with milk which makes Gil – E – Firdaus even more delicious.
When I made it for the first time, my husband fell in love with it and it is always on demand. So, instead of the usual kheer made from rice, why don’t you try making this creamy, luscious dessert and set up the mood for the festive season, eh?
Gil – E – Firdaus
- Raw rice - 5 tbsp ( Soaked in water )
- Bottle gourd / lauki - 250 g ( Grated )
- Milk - 5-6 cups
- Khoya - 100 g ( Grated )
- Sugar - 6 tbsp
- Rose essence - a few drops
- Dried rose petals - 2 -3 tbsp
- Almond and pistachio flakes - 3 tbsp
- Ghee - 2 tbsp
- Drain the rice and let it dry completely.
- Coarsely grind into a semolina like consistency.
- Now heat ghee in a pan.
- Add lauki to it and saute till moisture evaporates and raw flavour of lauki goes away.
- Now add milk and let it come to boil.
- To the boiling milk, with constant stirring add coarsely powdered rice.
- Rice should not form lumps, so stir it continuously till rice get well cooked.
- Add khoya and mix well.
- Let the khoya melt.
- Add sugar and mix well.
- Add rose essence.
- When the kheer comes into a perfect medium thick consistency, add in almond and pistachio flakes.
- Switch off the flame.
- Let it come to room temperature.
- Then, refrigerate it in earthen pots if possible.
- Serve chilled.
This recipe is a part of #WADiwali contest in association with Maharaja Whiteline.