Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise.
This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible.
The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding.
Ingredients needed to make GIL-E-FIRDAUS
- Bottle gourd
- Sabudana / Tapioca pearls
- Full fat milk
- Sugar
- Cardamom powder
- Khoya
- Nuts
How to make this dessert VEGAN?
Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency.
Let’s get into the recipe now, before that check out more desserts from my blog.
GIL-E-FIRDAUS
Ingredients
- 1 cup Bottle gourd peeled and grated. Discard the seeds and core.
- ½ cup Sabudana / Tapioca pearls
- 1 litre Whole milk / Full fat milk
- ¼ cup Khoya / Milk solids
- 1½ cups Sugar
- 3 tbsp Cashew paste
- 1 pod Cardamom
- ½ tsp Cardamom powder
- ¼ cup Water
Instructions
- Wash and Soak the sabudana pearls for 1 hour.
- Soak the cashews in warm water and keep aside.
Let's prep for the dessert
- Peel the bottle gourd, cut into halves, scoop out the core and grate it into thick shreds.
- Take a large mixing bowl, add cold filtered water and add the grated bottle gourd shreds to it. Squeeze the juice out of it and drain the water. Repeat washing the grated bottle gourd shreds for one more time until water runs clear.Note : This step helps in preventing the curdling of milk when we add bottle gourd.
Let's start cooking GIL-E-FIRDAUS now!!
- Heat a Saucepan, add full fat milk, one cardamom pod and bring to a boiling point. Then reduce the flame to low.
- In a small mixing bowl add khoya and a cup of hot milk to it. Mix it thoroughly until khoya completely incorporated well.
- Heat a thick bottomed pan, add grated bottle gourd, water. Close the lid and cook for 10 min on low flame until bottle gourd turns tender.
- When the water dries up, mash the bottle roughly and sauté again till the water dries up completely. Keep this aside.
- To the boiled milk, add soaked sabudana(drain the water). Cook for about 10 to 15 minutes on low flame till the sabudana turns translucent and tender.
- Add cashew paste, milk mixed with khoya mixture to the milk and sabudana. Give it a good Stir thoroughly to prevent the formation of lumps.
- Remove the cardamom pod from the milk and then add in sautèed bottle gourd mixture, sugar and give it a good mix.
- Reduce the flame to a low flame and cook until the kheer thickens up and keep stirring continuously to prevent sticking to the bottom of the pan.
- Once the kheer thickens, turn off the stove and let the kheer cool down to room temperature.
- Serve chilled or warm GIL-E-FIRDAUS / Kaddu ki kheer by sprinkling some chopped nuts on the top.
Notes
- You can add in tiny pinch of edible green food color to give the dessert a traditional look.
- This dessert tastes best when served chilled.
If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
