Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)

Step 1: To begin making the Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding), wash and soak sago for 1 hour

Step 2: Wash basmati rice with clean water and pat to dry

Step 3: Spread rice on a clean muslin cloth for 30-40 minutes under fan and allow it to dry

Step 4: Once the rice is dry, grind to coarse powder

Step 5: In a heavy bottom cooking pan, add ghee and roast the slivered almonds

Step 6: Once they turn light golden using a slotted spoon remove the almonds on to kitchen paper towel and set aside

Step 7: In the same ghee add grated bottle gourd and on medium flame saute for 2-3 minutes until the bottle gourd begins to leave its liquids

Step 8: At this stage add half of milk and 1-1/2 cups of water to bottle gourd and cook until bottle gourd is soft

Step 9: In another heavy bottom pan, add remaining milk, add the coarsely ground rice along with soaked sago and cook till done

Step 10: Take care to keep stirring this mixture so it does not burn the bottom of the pan

Step 11: To the sago and rice mixture, add condensed milk, cardamom powder, almond powder, vanilla essence and the boiled milk and bottle gourd mixture

Step 12: Stir gently to combine all the ingredients well

Step 13: Cook on low flame and stir until everything combines together

Step 14: Cook till you get kheer like consistency

Step 15: If the mixture is getting too thick, then you can add 1/2 cup milk or water to give it a better consistency

Step 16: Once done, turn off the heat and transfer the Gil-E-Firdaus  to a serving bowl

Step 17: Garnish the Gil-E-Firdaus with golden fried slivered almonds and edible silver leaf

Step 18: The Gil-E-Firdaus (Creamy & Sweet Bottlegourd Pudding) taste best when served chilled