Gul e firdaus Sago - 3 tbsp bottle gourd - 1 no. (about 1/2 kg ) condensed milk - 1 tin milk - 1 litre 1/4 tsp dry ginger powder cardamom powder - 1/2 tsp skinless almonds - 1/4 cup ground into fine paste.. pistachios ¼ cup ground into fine paste.. Sweet raisins 2 tbsp Thinly sliced almonds with skin 2 tbsp. Thinly sliced pistachious with skin 4 tbsp. 2 tbsp Gulkhand(Rose jam) 1 tbsp cashew nut tit bits. 1 tsp tutti fruitti. METHOD .... 1.Soak sago in half cup of milk for half an hour. Then just give the sago 2 boils in the same milk,take off the flame n keep covered. 2. grate bottle gourd and cook in the remaining milk till done. 3. mix together and add sugar ; stir till sugar dissolves. 4. add condensed milk, cardamom powder ,dry ginger powder, almond pista paste and , cook till it thickens. Add the cooked sago n give 2 or 3 boils. Remove from heat and add the gulkhad (rose jam) chill in individual bowls. 5. garnish with nuts and Gulkhand. Note …u can use sliced candied cherries if u r not able to find gulkhand..just garnish b4 serving. If the condensed milk is sweet adjust sugar to <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1lace w:st="on"><st1:City w:st="on">ur</st1:City></st1lace> likings. Use bottle gourd of good quality that is tender and fresh. Tastes great the next day...Just add the tutti frutti n candied cherries just before serving... This sweet thickens as it gets chilled.So the mixture must not b too thick while taking off flame.. Hope You will enjoy this sweet... Love Moonbeams....
Thanks for the recipe! But I have a question. How is 'Gul-e-Firdaus' different from 'Kaddu ki kheer'? Are they both the same with two different names?
Dear Ihsnm Regarding the difference in Kaddu ki kheer and Gul-e-firdaus recipe..Gul-e-firdaus is more rich than kaddu ki kheer..And the taste too differs.. You may find the cooking method same with a bit twist... Love Moonbeams...
