Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)
Gil-E-Firdaus is a unique and delicious Hyderabadi dessert that combines the wholesome goodness of bottle gourd with the richness of milk, condensed milk, and aromatic spices. This creamy, sweet pudding has a velvety texture, enhanced with the subtle flavors of cardamom, saffron, and almonds. It’s a treat for both special occasions and quiet family gatherings, especially when served chilled. Let’s dive into this delightful recipe!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1-1/2 liters |
| Bottle gourd (lauki), grated | 3/4 cup |
| Sabudana (Tapioca pearls) | 3 tablespoons |
| Basmati rice | 1/2 cup |
| Almond meal (badam powder) | 3 tablespoons |
| Cardamom powder (elaichi) | 1/4 tablespoon |
| Saffron strands | A few |
| Vanilla extract | 1 tablespoon |
| Condensed milk | 200 grams |
| Slivered almonds (badam) | 1/2 tablespoon |
| Ghee | 2 tablespoons |
| Edible silver foil/leaf (Chandi ka Vark) | 1 leaf |
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Servings:
- Servings: 6
Instructions:
-
Soaking and Prepping the Ingredients:
- Start by washing and soaking the sabudana (tapioca pearls) in water for about 1 hour to allow them to soften.
- Next, rinse the basmati rice under clean water, then pat it dry. Spread the rice out on a clean muslin cloth and allow it to dry for 30-40 minutes under a fan. Once dried, grind the rice to a coarse powder.
-
-
Preparing the Bottle Gourd:
- In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the slivered almonds and sauté them until they turn light golden. Remove the almonds with a slotted spoon and set them aside on a paper towel to drain any excess ghee.
- In the same pan, add the grated bottle gourd (lauki) and sauté it for 2-3 minutes. You’ll notice that the bottle gourd starts to release some of its liquid.
- Once the bottle gourd softens, add half of the milk (750ml) along with 1-1/2 cups of water. Allow the mixture to simmer until the bottle gourd is tender and fully cooked.
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Cooking the Rice and Sago Mixture:
- In a separate heavy-bottomed pan, add the remaining milk (750ml). Stir in the coarse rice powder along with the soaked sabudana (tapioca pearls). Cook this mixture over low to medium heat, making sure to stir constantly to prevent it from sticking to the bottom of the pan.
- Keep an eye on the consistency and stir regularly until the mixture thickens and the rice and sabudana become soft and tender.
-
Combining the Mixtures:
- Once both the rice-sago mixture and bottle gourd mixture are cooked, gently combine them together. Stir in the condensed milk, cardamom powder, almond meal (badam powder), and vanilla extract.
- Pour in the cooked milk-bottle gourd mixture and stir well to combine all the ingredients. Cook this on low flame, stirring continuously, until the mixture reaches a creamy, pudding-like consistency.
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Adjusting Consistency:
- If the pudding is becoming too thick, you can add about 1/2 cup of milk or water to loosen it to your desired consistency. The pudding should be rich, creamy, and have a consistency similar to a kheer.
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Finishing Touches:
- Once done, remove the pudding from the heat. Transfer it to a serving bowl and allow it to cool slightly.
- Garnish the pudding with the golden fried slivered almonds and delicately place an edible silver leaf (Chandi ka Vark) on top for a luxurious touch.
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Serving:
- The Gil-E-Firdaus (Creamy & Sweet Bottlegourd Pudding) tastes best when served chilled. Refrigerate for a couple of hours before serving to allow the flavors to meld together and the pudding to set.
Tips:
- For a richer flavor: You can add a bit more ghee when sautéing the almonds or even increase the amount of cardamom powder to enhance the aromatic spices.
- Consistency: The pudding should be creamy, but not too runny. If you prefer a thicker consistency, reduce the amount of water and cook it longer.
- Garnishes: Feel free to experiment with different garnishes such as chopped pistachios or a few extra strands of saffron for color and aroma.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~270 kcal |
| Protein | ~7g |
| Carbohydrates | ~39g |
| Fat | ~10g |
| Fiber | ~1g |
| Sugar | ~20g |
| Sodium | ~60mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients used.)
This recipe of Gil-E-Firdaus brings the flavors of Hyderabadi cuisine right into your kitchen with a blend of sweet, creamy, and aromatic notes. The richness of bottle gourd combined with the creaminess of the milk and saffron creates a mouthwatering dessert that will leave everyone asking for more. Whether it’s for a festive occasion or a special family treat, this pudding will surely become a beloved favorite.
