How to make Gil-E-Firdaus -
Prepared with Sugar Free Natura.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Ghee (घी)
Cuisine : Hyderabadi
Course : Desserts
For more recipes related to Gil-E-Firdaus checkout Doodhi ni Kheer, Bottle Gourd Pancakes with Rabdi. You can also find more Desserts recipes like Kesari Bhaat Fruit Cocktail Custard Shahi Tukda - SK Khazana Gil-E-Firdaus
Gil-E-Firdaus Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 51-60 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gil-E-Firdaus Recipe
Bottle gourd (lauki/doodhi) grated ½ cup
Ghee 1 tablespoon
Rice soaked, drained and crushed ¼ cup
Milk 1 litre
Green cardamoms 5
Almonds crushed 6
Cashewnuts crushed 6
Dried rose petals 2 tablespoons
Mawa/khoya crushed ¼ cup
Sugar Free Natura Diet Sugar 8 tablespoons
Rose water 1 tablespoon
Method
Step 1
Heat the ghee in a non stick pan, add the bottle gourd and sauté till all the moisture dries up. Add the rice and sauté for five minutes.
Step 2
Add the milk and cook, stirring continuously for ten minutes.
Step 3
Peel the cardamoms and crush the seeds and add to the pan and continue to cook, stirring, for ten to fifteen minutes.
Step 4
Add the almonds, cashewnuts and dried rose petals and mix well.
Step 5
Add the khoya and stir to mix well. Add the Sugar Free Natura Diet Sugar and cook, stirring, for ten minutes or till all the sugar dissolves.
Step 6
Add the rose water and mix well.
Step 7
Pour into kasoras (earthenware bowls) and cool. Serve chilled.
Nutrition Info
Calories : 1223 Kcal
Carbohydrates : 96.6 gm
Protein : 46.5 gm
Fat : 72.6 gm
Other : Calcium- 1663.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
