A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with
white pumpkins cooked with thickened milk, sugar and then served
garnished with elaichi and chopped dried fruits.
Milk 1 ½ liter
Method
Grate the lauki and wash it and squeeze out the water.
Heat ghee in a pan add cashew nuts, almonds, raisins, sauté them and
add boiled grated bottle gourd cook it, add milk (boiled thick) , sugar, boiled tapioca pearls (saboodhana), put the lid on and cook for some time on a slow flame, add khoya, cardamom powder mix milk bottle gourd saboodana cook well and switch off the flame, finally add saffron.
Tasty GIL-E-FIRDAUS is ready.
Milk 1 ½ liter
- Saboodhana 1 cup
- Sugar 2 cup
- Khoya 2 tsp
- Almonds 8
- Raisins 6
- Cardamom powder 2 tsp
- Saffron ½ tsp
Method
Grate the lauki and wash it and squeeze out the water.
Heat ghee in a pan add cashew nuts, almonds, raisins, sauté them and
add boiled grated bottle gourd cook it, add milk (boiled thick) , sugar, boiled tapioca pearls (saboodhana), put the lid on and cook for some time on a slow flame, add khoya, cardamom powder mix milk bottle gourd saboodana cook well and switch off the flame, finally add saffron.
Tasty GIL-E-FIRDAUS is ready.
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