By Lubna Karim  |  26th Jan 2016  |  
4.7 from 2 reviews Rate It!
  • Photo of Gil-e-Firdaus by Lubna Karim at BetterButter
Gil-e-Firdausby Lubna Karim
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About Gil-e-Firdaus Recipe

A sweet and chilled dessert like this is must when you are having elaborate spicy food.

Gil-e-Firdaus is a delicious and yummilicious dish which is one of the popular dish of Hyderabadi. Gil-e-Firdaus is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Gil-e-Firdaus is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 15 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Gil-e-Firdaus. It is an amazing dish which is perfectly appropriate for any occasion. Gil-e-Firdaus is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Gil-e-Firdaus is an art and while preparing this dish you can feel the aroma of this delicious Gil-e-Firdaus. Surprise your family and friends by preparing this hotel style Gil-e-Firdaus at your home.


Ingredients to make Gil-e-Firdaus

  • ½ lit. Milk
  • ½ cup grated bottle gourd
  • 2 tbsp. Sago/sabudana
  • ¼ cup Basmati rice
  • 2 tbsp. almond paste, Check ‘Notes’
  • ¼ tbsp. cardamom powder
  • A few strands saffron
  • ½ tbsp. Green food color
  • 1 tbsp. Vanilla essence
  • ½ can Condensed Milk
  • ½ tbsp. Silvered almonds
  • 2 tbsp. ghee
  • 1½ cups water
  • 1 Silver Varq/leaf

How to make Gil-e-Firdaus

  1. Wash and soak sago for 1 hour.
  2. Wash basmati rice with clean water and pat to dry. Spread rice clean muslin cloth for 30-40 minutes under fan. Grind to coarse paste.
  3. In a heavy bottom cooking vessel, add ghee and fry slivered almonds. Once they turn light golden using a slotted spoon remove the almonds on to kitchen tissue and set aside.
  4. In the same ghee add grated bottle gourd and on medium flame fry for 2-3 minutes by turning up and down.
  5. Now add half of milk and 1½ cups of water to bottle gourd. Cook until bottle gourd is soft.
  6. In another thick bottom vessel add remaining milk and cook coarsely ground rice along with sago till done. Take care not to burn this mixture.
  7. Now add condensed milk, cardamom powder, almond paste, vanilla essence and give the mixture good stir. Add above boiled milk and bottle gourd mixture. Stir gently.
  8. Cook on low flame and stir until everything combines together. Now add green food color and stir.
  9. Cook till you get kheer consistency. If the mixture is getting too thick, then you can add ½ cup milk.
  10. Garnish with golden fried slivered almonds and edible silver leaf. Taste best when served chilled.

My Tip:

ALMOND PASTE: Soak 10-12 almonds in lukewarm water for one hour and gently peel the skin off. Add these to coffee grinder and grind to smooth paste by adding 1-2 tbsp. of water/milk.

Reviews for Gil-e-Firdaus (2)

KRITIKA SINGH2 years ago

Any substitute for vanilla essence?

Usha Soni3 years ago

i dont like sabudana can i make this dish without sabudana??

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