Gil-e-Firdous
Gil-e-Firdous is a sweet dish which is made commonly in Hyderabad. It’s a urdu name for a dessert recipe, which means “Clay of paradise”. The recipe might have got this name because of its taste and flavor.
There are many recipes of Gil-e-Firdous. Many people add sago, pineapple, bottle gourd and fresh fruits , but I don’t like fresh fruits in my Gil-e-Firdous So here is mine Gil-e-Firdous recipe, which I have been making since many years and everybody in my family loves it.
Preparation
Gil-e-Firdous
Gil-e-Firdous is a sweet dish which is made commonly in Hyderabad. It's a urdu name for a dessert recipe which means "clay of paradise" .The recipe might have got this name because of its taste and flavor.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Hyderabadi, Indian
- 1&1/2 Liter Full Fat Milk
- 1/4 cup Almond
- 1/4 cup Cashew
- 1/4 cup Basmati rice
- 1/2 tsp Cardamom Powder
- 1 tsp Kewra water
- 3/4 cup Kalakand
- 1/2 cup Mixed Nuts
- 1 cup Sweetened Condensed Milk
- 2&1/2 tbsp Ghee
- 1 cup Milk to cook rice
- 1/2 tsp Saffron strands optional
Wash and soak the basmati rice for 1 hour in enough water. Drain and keep aside.
Allow them to dry on a muslin cloth for at least 30minutes.
Soak the saffron in 1tbsp warm milk and keep aside.
Soak Mixed nuts in a separate bowl for 2 hours. Remove the skin and chop roughly. Set aside.
Soak Almonds and cashews for 2 hours,
Heat the ghee in a non stick pan. Add dried Rice and cook on low to medium flame for 4-5 min while stirring continuously till the color changes to very light golden brown.
Add 1 cup of milk ,mix well. cover the lid and cook the rice on low flame for 5-6 min. Cool completely.
In a mixer grinder jar add cooked rice, condensed milk, kalakand, soaked and peeled almonds, Cashew nuts. Grind coarsely ( don't make a fine paste, you can add some milk while grinding ).
In a deep non stick pan add milk and cook for 10 min on medium flame. Now lower the flame and cook for 15min stirring occasionally. Add in the rice mixture.
Add cardamom powder, kewra water, chopped nuts and saffron milk.
Cook for again 5min stirring occasionally on low flame. If u want more sweet you can add sugar. I didn't added sugar because kalakand & condensed milk has already sugar in it.
Refrigerate for few hours. Serve chilled garnished with nuts and silver foil(optional).
Keyword Dessert, Gil-e-Firdous, Hyderabadi Sweet, Indian sweet Dish, Rice kheer
