Gil-e- Firdaus, Hyderabadi Rice Kheer
by Tarla Dalal

Gil-e-Firdaus is an elaborate but memorable sweet dish, which is made commonly in Hyderabad during festivals and weddings.

Sago and coarsely-crushed rice are cooked in milk and perked up with a range of ingredients like bottle gourd, nuts, condensed milk and cashew paste to get a lusciously creamy dessert with a unique mouth-feel.

Saffron, cardamom and rose water give the Gil-e-Firdaus a rich flavour, which will linger on your palate for long after your cup is empty.

Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.

You can also try other Hyderabadi sweets like the Khubani ka Meetha .

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Gil-e- Firdaus, Hyderabadi Rice Kheer recipe - How to make Gil-e- Firdaus, Hyderabadi Rice Kheer

1/2 cup long grained rice (basmati)
2 1/4 cups milk
a few saffron (kesar) strands
1/2 tsp warm milk
1 tbsp ghee
1/4 cup almond (badam) slivers
3/4 cup grated bottle gourd (doodhi / lauki)
1/4 cup soaked sago (sabudana)
3 tbsp cashewnut (kaju) paste
3/4 cup condensed milk
1/4 tsp cardamom (elaichi) powder
1/4 tsp vanilla essence
1 tsp rose water

Method

Combine the saffron and warm milk in a bowl, mix well and keep aside.
Soak the basmati rice for 10 minutes in enough water, drain and keep aside.
Allow them to dry on muslin cloth for approx. 30 minutes.
Coarsely grind the dried rice in the mortar-pestle (khalbatta). Keep aside.
Heat the ghee in a small non-stick pan, add the almond silvers and sauté on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.
In the same ghee, add the bottle gourd and sauté on a medium flame for 2 minutes.
Add 1 cup water, mix well and cook on a medium flame for 10 minutes stirring occasionally till they become soft. Keep aside.
In a deep non-stick pan, add the milk, sago, coarsely crushed rice, mix well and cook on a medium flame for 10 minutes, while stirring continuously, lower the flame and cook for 2 minutes, while stirring occasionally.
Add the bottle gourd, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the saffron-milk mixture, cashewnut paste, condensed milk , cardamom powder and vanilla essence, mix well and cook on a slow flame for 2 minutes while stirring continuously.
Switch off the flame, add the rose water and mix well.
Refrigerate for 30 minutes.
Serve chilled garnished with crispy almond slivers.

Nutrient values (Abbrv) per serving

Energy	369 cal
Protein	9.8 g
Carbohydrates	41.8 g
Fiber	1 g
Fat	16.5 g
Cholesterol	12.1 mg
Sodium	66.8 mg

Click here to view calories for Gil-e- Firdaus, Hyderabadi Rice Kheer

Farha fatima

on 19 Oct 21 12:13 PM

Ayub Khan

on 21 Sep 19 08:37 PM

Tarla Dalal

22 Sep 19 11:25 AM

Ayaub , thanks for your feedback.

Kiran

on 23 Feb 17 09:06 AM

This Hyderabadi rice kheer came out so well and it was hit for our family get together... So creamy and rich in taste... The saffron and rose water leaves a rich mouth-feel....