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The ingredients needed to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:
- Prepare 1.5 litre Milk
- Take 1/4 cup Soaked Sabudana/sago
- Use 1 tablespoon Ghee
- Prepare 1/2 cup Khoya
- Get 1/2 cup Sugar
- Get 1 cup Bottle gourd/grated lauki
- Prepare 4-5 Crushed cardamom
- Provide 1 tsp Cashew nuts (chopped)
- Get 1 tsp Raisins
- Provide 1 tsp Almonds (chopped)
- You need 2 Pinch saffron soaked in warm water
- Use Dry Rose Petals for garnishing
Steps to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:
- Wash and soak the sago/sabudana for 1 hour.
- In a deep non-stick pan add 1.5 litre milk and let the milk boil on medium heat, stirring frequently.
- Meanwhile fry dry fruits and bottle gourd.
- Heat the 1 tsp ghee in a small non-stick pan, add the chopped almond, raisins, cashew nuts and saute on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.
- In the same ghee, add the grated bottle gourd and cook till they become dry and soft on slow flame stirring occasionally.
- Once the milk start boiling take out 1/2 bowl milk and keep aside.Now add soaked sago and cook till they become transparent on slow flame, while stirring occasionally.
- Take 1/2 cup milk that keep aside earlier, add khoya on it and mix until well combine.
- Now add the bottle gourd, sugar and khoya paste in a boiling milk, mix well and cook on a slow flame for 15 minutes, while stirring continuously.
- Add fry dry fruits(Keep some for garnishing), cardamom powder and saffron water mixture, mix well and cook on a slow flame for 2 minutes while stirring continuously.
- Switch off the flame, allow to cool down to room temperature or in a refrigerator.
- Serve chilled garnished with dry fruits and dry rose petals.
- Note: Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.
- Note: In hyderbadi Gile E Firdaus we use green colour but it's only your choice you can use green colour or any falovoured.
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