Gil-e-Firdaus

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. 

Ingredients :
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 :
Rose petals

Method :
Pre-preparation :
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.

Notes :
You may also add Condensed milk to make it more richer
Dry fruits of your choice may also be added 

Stepwise Pictures :

Sending this entry to the event Feast of Sacrifice.