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

1 review
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ByInsiya Kagalwala
Created on 16th Jul 2017
  • GIL - E- FIrdous, How to make GIL - E- FIrdous
GIL - E- FIrdousby Insiya Kagalwala
  • GIL - E- FIrdous | How to make GIL - E- FIrdous (0 likes)

  • 1 review
    Rate It!
  • By Insiya Kagalwala
    Created on 16th Jul 2017

About GIL - E- FIrdous

Authentic Hyderabadi dessert.Served in weddings,

  • Prep Time10mins
  • Cook Time15mins
  • Serves4People
GIL - E- FIrdous

Ingredients to make GIL - E- FIrdous

  • Milk 1/ 2 liter ( 1/2cup extra just in case)
  • Lauki grated 1 cup
  • Sabudana 3 tbsp soaked
  • Basmati rice little less than 1/4 cup( washed, pat dried and grinded dry)
  • Sugar 1/4 cup
  • Elachi powder 1/2 tsp
  • Pure ghee 2 tbsp
  • chopped nuts 2 tbsp
  • Gold/ silver warak 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 hr
  2. Take a pan add ghee and fry the chopped mixed nuts
  3. Remove the nuts frm the pan,slightly fry them for the crunchyness
  4. In the same pan add grated lauki and saute for 5 to 7 mins,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 grinded rice,sabudana,sugar and elachi 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,can add rose water aswell

Reviews for GIL - E- FIrdous (1)

Ayushi Goela month ago
Awesome!
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