First of all, let me wish you all a very Happy Gudi Padwa.
Gil-e-Firdaus means 'the clay of paradise'. It is a very simple dessert from Hyderabad (Pakistan). It is a Kheer of Bottle gourd and Sago. In Maharashtrian cuisine, we make Dudhi Halwa (Bottle-gourd halwa) and Sabudana Kheer. Gil-e-Firdaus is a combination of these two sweets and hence I made this on the occasion of Gudi Padwa.
Special thanks to my wife Manasi for bringing those lovely Roses for this recipe.
1 tspn ghee
2 cups grated Bottlegourd (Lauki / Dudhi / white Pumpkin)
1 litre Full fat milk
1/2 cup Sago / Sabudana (before soaking)
1 cup water (for soaking Sago)
200 gms Khoa (mawa)
1/2 cup Sugar (quantity may be increased as per taste)
2 tbspns Milk masala
2 tbspns Almond flakes
2 tbspns Saffron-cardamom syrup (Kesar-Ilaichi syrup)
(or 1 tspn Cardamom powder & few Saffron strands)
1 tbspn Rose essence
For Garnishing :
Saute khoa in a separate pan till it changes its colour and set it aside. soak Sago for atleast one hour in a cup of water.
To cook bottle-gourd :
Peel and de-seed the bottle-gourd and grate it. Heat ghee in a pan and saute the grated bottle-gourd for 2-3 minutes. Add half of the milk and cook the bottle gourd. This process takes around 20-30 minutes. Keep on stirring the bottlegourd at regular intervals.
To make Gil-e-Firdaus :
Heat balance milk in a pan. After bringing it to a boil, add soaked Sago (Sabudana) to the boiling milk. Once the Sago is transparent, add sauteed Khoa, cooked bottle-gourd, Sugar, milk-masala, almond flakes and cook it for 10 minutes.
Turn off the flame and add Saffron-Ilaichi syrup and rose essence.
Keep it in refrigerator for few hours. Garnish it with rose petals and serve chilled.
You may also add Condensed milk to make it more richer
Dry fruits of your choice may also be added
Stepwise Pictures :