Gil E Firdaus | | #Laukikikheer #kaddukikheer #laukirecipes #sweets #desserts #indiandessertrecipes #indianfestivefood #indianfood


GIL-E-FIRDAUS

INGREDIENTS:
Milk -500 ml (I have added another 500 ml of milk later)
Sugar-1/2 cup
Bottle Guard (lauki/kaddu)-1 cup (grated)
Ghee- 2tbsp
Khoya/Mawa- 100 gm
Almonds-50 gm
Cashews- 50 gm
Cardamom- 5
Dried Rose Petals- 1tbsp
(you can use 1tsp fresh petals)
Kewda Water- 1tbsp
For Garnishing
Sliced almonds and cashews
Dried rose petals
Silver Warq
METHOD:
Wash, Peel and grate bottle guard and keep aside. Should be around 1 cup,
Pulse and grind washed, soaked, and semi-dried basmati rice coarsely. Keep aside. Make a paste of 3/4th of Almonds and cashews and keep aside. Finely chop rest 1/4th of cashews and almonds. Heat a non-stick pan add 2 tbsp of ghee, once hot add a grated bottle guard sauté for 4-5 mins. now add milk and keep stirring continuously for few mins. Add 5 tbsp of coarsely grounded basmati rice and keep stirring. check for the softness of rice and bottle-guard Add 1/2 a cup of sugar at this stage, you can add more or less sugar according to your taste. Keep stirring, for few more mins. Now add the almonds and cashew paste and khoya mix well with milk, and keep stirring.
Once the milk thickens add 1tbsp of dried rose petals (You can also use fresh ones 1tsp). Mix and stir for few more mins. Add 1 tbsp of kewda water mix well, Add 5 coarsely ground cardamom mix and stir, add 5 drops of green food color (its optional) mix well and stir, Keep stirring until you get this consistency, off the stove. Take it out in a serving bowl garnish with sliced almonds and cashews few rose petals and warq. Gil-E-Firdaus is ready, serve it warm or cool it and serve.