Quote:
Originally Posted by Moonbeams  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 ur 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?
Linear Mode
