Gil-E-Firdaus (Hyderbadi Milk and Bottle Gourd Pudding)

If you getting bore with simple vermicelli milk pudding and rice kheer then Gir-E-Firdaus is perfect option for you. Let’s celebrate your festive time with this mouthwatering and flavorful kheer.

 

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Gil-E-Firdaus is a simple and delicious milk based kheer made by few ingredients such as lauki or bottle gourd, crushed rice, sago pearls and milk. This is very first time I tried this kheer at home and every one love it. It’s a perfect dessert for big occasion such as wedding, party or festivals. Gir-E-Firdaus is belonging to Hyderabadi cuisine which is served during wedding or functions. It’s a 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. Perfect dessert for your sweet tooth!

 

 

You can adjust the sweetness by reducing quantity of condense milk. If you like milk desserts such as pudding, kheer and more: Rice Kheer, Wheat Germ Kheer, Basundi, Gulab Phirni, Strawberry Phirni, Chocolate Phirni and Apple Oats Porridge.

This month I choose one type dessert or sweet theme under Blogging Marathon edition# 89. Here is mine second recipe Gil-e-Firdaus.

 

 

What we need to make Gil-e-firdaus:

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

1 Tbsp. Ghee

Few Saffron Strands

1/4 Tsp. Green Cardamom Powder

Few Drops of Vanilla Essence

1 Tsp. Kewara Water

1 Tbsp. Raisins

1 Tbsp. Pistachios, Slivers

1/4 Cup Almond and Cashew, Slivers

 

How to Make Gil-E-Firdaus:

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.

 

 

5 from 6 votes
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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.

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 People
Author Preeti Garg

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

  1. Soak the saffron in 1 tbsp. warm milk and keep aside. 

  2. Wash and soak the rice in water for 15 minutes and keep aside. Soak the sago in water for 1 hour atleast. 

  3. Peel and grate the bottle gourd and keep aside. 

  4. Drain the water and grind the rice with 2 tbsps of milk and keep aside. 

  5. 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. 

  6. Add grated lauki or gourd in same non-stick pan and saute on medium flame for 5 minutes. 

  7. Add 1/2 cup of water and mix well. Cook on medium flame till to soft or tender. 

  8. 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. 

  9. 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. 

  10. Remove from the flame, add vanilla essence and kewara water and mix well. 

  11. Keep in freeze to chill. Serve chilled and garnish with nuts. 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

 

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