GIL - E- FIrdous | How to make GIL - E- FIrdous

By Insiya Kagalwala  |  16th Jul 2017  |  
3 from 1 review Rate It!
  • GIL - E- FIrdous, How to make GIL - E- FIrdous
GIL - E- FIrdousby Insiya Kagalwala
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About GIL - E- FIrdous Recipe

Authentic Hyderabadi dessert. Served in weddings,

GIL - E- FIrdous is a delicious dish which is enjoyed by the people of every age group. The recipe by Insiya Kagalwala teaches how to make GIL - E- FIrdous step by step in detail. This makes it easy to cook GIL - E- FIrdous in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare GIL - E- FIrdous at home. This amazing and mouthwatering GIL - E- FIrdous takes 10 minutes for the preparation and 15 minutes for cooking. The aroma of this GIL - E- FIrdous is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then GIL - E- FIrdous is a good option for you. The flavour of GIL - E- FIrdous is palatable and you will enjoy each and every bite of this. Try this GIL - E- FIrdous and impress your family and friends.

GIL - E- FIrdous

Ingredients to make GIL - E- FIrdous

  • Milk 1/ 2 liter ( 1/2 cup extra just in case)
  • lauki grated 1 cup
  • sabudana 3 tablespoon soaked
  • Basmati rice little less than 1/4 cup ( washed, pat dried and grounded dry)
  • sugar 1/4 cup
  • Elachi powder 1/2 teaspoon
  • Pure ghee 2 tablespoon
  • Chopped nuts 2 tablespoon
  • Gold/ silver varak for decoration
  • mawa 1/4 cup (optional)

How to make GIL - E- FIrdous

  1. Grate the lauki, boil the milk and soak the sabudana for 1 hour.
  2. Take a pan, add ghee and fry the chopped mixed nuts.
  3. Remove the nuts from the pan, slightly fry them for the crunchiness.
  4. In the same pan add grated lauki and saute for 5 to 7 minutes, till lauki is little tender.
  5. Add half of the milk and sugar and let it cook.
  6. Take another pan, add the other half of the remaining milk and add the grounded rice, sabudana, sugar and elaichi powder and cook it till the rice and sabudana cook.
  7. If you feel the kheer is getting too thick add the extra milk and adjust the consistency according to your preference, usually semi solid gives better taste.
  8. Almost kheer consistency.
  9. Now mix both the milk ingridents and let it simmer till thick.
  10. Switch off the flame when the mixture is thick and creamy.
  11. Notes.
  12. I used full fat milk so didnt use mawa or cream
  13. Use sugar according to your taste, little less wont really change the flavour of the dish.
  14. Serve cold garnished with fried nuts and gold or silver warak.

My Tip:

Do not over cook the lauki, you can add rose water as well.

Reviews for GIL - E- FIrdous (1)

Ayushi Goela year ago


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