Preparation time
- Total: Approximately 60 minutes
- Preparation: 40 minutes
- Cooking: 20 minutes
Ingredients
- 1 liter Milk - full cream milk
- 1 cup Rice - coarsely grounded
- 1 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- Few Saffron strands
- 10 Badam (Almond) - sliced
- 10 Cashew nuts - chopped
- 1 tablespoon Pistachios - chopped
- 10 Raisins
- 1 Edible Silver Foil/Leaf (Chandi Ka Vark) - optional
- 1 teaspoon Mixed nuts - chopped (I used almonds and pistachios)
- 1 teaspoon Dried rose petals
- Few Saffron strands
Instructions
- To begin making the Gil-E-Firdaus recipe, for making ground rice, wash and drain and let the rice rest for around 30 minutes
- In a grinder add rice and grind it coarsely and keep aside
- Heat milk in a thick bottomed vessel
- As soon as the milk comes to a boil, add saffron and grounded rice and stir well
- Break lumps if any
- Keep stirring in medium to low heat to avoid getting burnt
- Add cardamom powder and chopped dry fruits except raisins
- We shall add raisins at the end to avoid milk getting separate
- Keep stirring till the rice gets cooked and milk becomes thick and creamy
- Scratch the sides of the vessel with a spatula to remove the thick cream accumulated
- Drop that cream in the milk, that will make it more rick and creamy
- Now add sugar to and stir well
- You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water
- Cook the phirni for another few minutes till you get the required consistency
- Turn off the flames and allow it to cool at room temperature
- Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled
- Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled
- Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 8
- Hyderabadi
- Dessert
- Vegetarian