Gil-E-Firdaus (Hyderbadi Pudding)
Gir-E-Firdaus is Hyderabadi kheer which is great medley of lauki, sago and rice in milk and cardamom, saffron both are giving nice flavor and on the top garnished with fried nuts.
Ingredients
- 1/2 Cup Basmati Rice, Soaked
- 2 1/2 Cup Milk
- 1/4 Cup Sabudana / Sago, Soaked
- 1/2 Cup Bottle Gourd/ Lauki, Grated
- 1 Cup Condense Milk
- Few Saffron Strands
- 2 Tbsp. Ghee
- Few Drops of Vanilla Essence
- 1/4 Tsp. Green Cardamom Powder
- 1 Tsp. Kewara Water
- 1 Tbsp. Raisins
- 1/3 Cup Almond and Cashew, Slivers
- 1 Tbsp. Pistachios, Slivers
Instructions
- Soak the saffron in 1 tbsp. warm milk and keep aside.
- Wash and soak the rice in water for 15 minutes and keep aside. Soak the sago in water for 1 hour atleast.
- Peel and grate the bottle gourd and keep aside.
- Drain the water and grind the rice with 2 tbsps of milk and keep aside.
- Heat the ghee in non-stick pan. Add almond and cashews slivers and saute few seconds on medium flame till to golden and remove them in separate plate. Keep aside.
- Add grated lauki or gourd in same non-stick pan and saute on medium flame for 5 minutes.
- Add 1/2 cup of water and mix well. Cook on medium flame till to soft or tender.
- Boil the milk in deep and thick bottom pan, add crushed rice, grated lauki, Squeezed sago pearls and mix well. Cook on a low flame for 10 minutes, stir continuously.
- Now add cardamom powder, nuts, and saffron milk and condense milk and mix well. Again cook for 5 minutes on a low flame. Stirring continuously to avoid burnt.
- Remove from the flame, add vanilla essence and kewara water and mix well.
- Keep in freeze to chill. Serve chilled and garnish with nuts.