Easiest Way to Make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, gil-e-firdaus – a hyderabadi dessert| navratri vrat recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious. Navratri Vrat Recipe** is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gil-e-Firdaus – A Hyderabadi Dessert

Simple Way to Prepare Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe

To get started with this particular recipe, we have to prepare a few ingredients. You can cook gil-e-firdaus – a hyderabadi dessert| navratri vrat recipe using 12 ingredients and 13 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:

1. Prepare 1.5 litre Milk
2. Prepare 1/4 cup Soaked Sabudana/sago
3. Take 1 tablespoon Ghee
4. Take 1/2 cup Khoya
5. Take 1/2 cup Sugar
6. Get 1 cup Bottle gourd/grated lauki
7. Get 4-5 Crushed cardamom
8. Take 1 tsp Cashew nuts (chopped)
9. Get 1 tsp Raisins
10. Make ready 1 tsp Almonds (chopped)
11. Get 2 Pinch saffron soaked in warm water
12. Take Dry Rose Petals for garnishing

Navratri Fasting (Vrat/Upwas) recipes or Navratri fasting food (vrat ka khana) and fasting rules or guidelines (Navratri Vrat Vidhi), I am compiling here for easy access of vrat or fasting recipes and general rules. Every thing about Popular Telangana recipes & Hyderabadi Recipes Vahrehvah Gil-e-Firdaus - Royal Kitchen Sweet A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with white pumpkins cooked with thickened milk, sugar and then served garnished with elaichi and chopped. Gil E Firdaus How To Make Gil E Firdaus Recipe Gil E Firdaus Dessert.

Instructions

Instructions to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:

1. Wash and soak the sago/sabudana for 1 hour.
2. In a deep non-stick pan add 1.5 litre milk and let the milk boil on medium heat, stirring frequently.
3. Meanwhile fry dry fruits and bottle gourd.
4. Heat the 1 tsp ghee in a small non-stick pan, add the chopped almond, raisins, cashew nuts and saute on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.
5. In the same ghee, add the grated bottle gourd and cook till they become dry and soft on slow flame stirring occasionally.
6. Once the milk start boiling take out 1/2 bowl milk and keep aside.Now add soaked sago and cook till they become transparent on slow flame, while stirring occasionally.
7. Take 1/2 cup milk that keep aside earlier, add khoya on it and mix until well combine.
8. Now add the bottle gourd, sugar and khoya paste in a boiling milk, mix well and cook on a slow flame for 15 minutes, while stirring continuously.
9. Add fry dry fruits(Keep some for garnishing), cardamom powder and saffron water mixture, mix well and cook on a slow flame for 2 minutes while stirring continuously.
10. Switch off the flame, allow to cool down to room temperature or in a refrigerator.
11. Serve chilled garnished with dry fruits and dry rose petals.
12. Note: Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.
13. Note: In hyderbadi Gile E Firdaus we use green colour but it's only your choice you can use green colour or any falovoured.

When the sweet tooth comes a-knockin', dish up one these luscious dessert options. Whether it's brownies, pie, or cake that strikes your fancy, our delicious dessert recipes are sure to please. But, since Navratri is around the corner, I have prepared my rendition of Ram ladoo, where I have swapped lentils with foxnuts, potatoes and paneer (Indian cottage cheese). Navratri Poojan Viddhi, Kumari Poojan and navratri vart katha in hindi. The festival Navratri or Navratra the Festival of Nine Nights, is celebrated in honor of goddesses Durga, Lakshmi,and Saraswati.

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