Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, gil-e-firdaus – a hyderabadi dessert| navratri vrat recipe. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Gil-e-Firdaus – A Hyderabadi Dessert

To begin with this recipe, we have to prepare a few ingredients. You can cook gil-e-firdaus – a hyderabadi dessert| navratri vrat recipe using 12 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:

1. Prepare 1.5 litre Milk
2. Get 1/4 cup Soaked Sabudana/sago
3. Make ready 1 tablespoon Ghee
4. Make ready 1/2 cup Khoya
5. Get 1/2 cup Sugar
6. Take 1 cup Bottle gourd/grated lauki
7. Get 4-5 Crushed cardamom
8. Make ready 1 tsp Cashew nuts (chopped)
9. Prepare 1 tsp Raisins
10. Get 1 tsp Almonds (chopped)
11. Get 2 Pinch saffron soaked in warm water
12. Take Dry Rose Petals for garnishing

This potato-based dish comprises all the spices that are allowed during fasts, assembled in A fresh recipe that gives you a break from the usual fried pakoras and puris. Steamed dhoklas made with samwat ke chawal. Every thing about Popular Telangana recipes & Hyderabadi Recipes Vahrehvah Gil-e-Firdaus - Royal Kitchen Sweet A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with white pumpkins cooked with thickened milk, sugar and then served garnished with elaichi and chopped.

Steps to make Gil-e-Firdaus – A Hyderabadi Dessert| Navratri Vrat Recipe:

1. Wash and soak the sago/sabudana for 1 hour.
2. In a deep non-stick pan add 1.5 litre milk and let the milk boil on medium heat, stirring frequently.
3. Meanwhile fry dry fruits and bottle gourd.
4. Heat the 1 tsp ghee in a small non-stick pan, add the chopped almond, raisins, cashew nuts and saute on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.
5. In the same ghee, add the grated bottle gourd and cook till they become dry and soft on slow flame stirring occasionally.
6. Once the milk start boiling take out 1/2 bowl milk and keep aside.Now add soaked sago and cook till they become transparent on slow flame, while stirring occasionally.
7. Take 1/2 cup milk that keep aside earlier, add khoya on it and mix until well combine.
8. Now add the bottle gourd, sugar and khoya paste in a boiling milk, mix well and cook on a slow flame for 15 minutes, while stirring continuously.
9. Add fry dry fruits(Keep some for garnishing), cardamom powder and saffron water mixture, mix well and cook on a slow flame for 2 minutes while stirring continuously.
10. Switch off the flame, allow to cool down to room temperature or in a refrigerator.
11. Serve chilled garnished with dry fruits and dry rose petals.
12. Note: Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.
13. Note: In hyderbadi Gile E Firdaus we use green colour but it's only your choice you can use green colour or any falovoured.

The one thing I came here looking for! Very few people seem to have it. But it's not a cookable recipe, so it probably wasn't included. Navratri Poojan Viddhi, Kumari Poojan and navratri vart katha in hindi. The festival Navratri or Navratra the Festival of Nine Nights, is celebrated in honor of goddesses Durga, Lakshmi,and Saraswati.

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