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Gul e firdaus
By : Method
- Soak sago in half cup of milk for half an hour.
- Then just give the sago 2 boils in the same milk, take off the flame and keep covered.
- Grate bottle gourd and cook in the remaining milk till done.
- Mix together and add sugar; stir till sugar dissolves.
- Add condensed milk, cardamom powder, dry ginger powder, almond pista paste and add the saffron, cook till it thickens.
- Add the cooked sago and give 2 or 3 boils.
- Remove from heat and add the gulkhand (rose jam) chill in individual bowls.
- Garnish with nuts and gulkhand.
Ingredients:
3 tbsp - sago
1 - bottle gourd (about 1/2 kg)
1 tin - condensed milk
1 litre - milk
1/4 tsp - dry ginger powder
1/2 tsp - cardamom powder
1/4 cup - skinless almonds, ground into fine paste
1/4 cup - pistachios, ground into fine paste
Saffron, a pinch
2 tbsp - sweet raisins
2 tbsp - thinly sliced almonds with skin
4 tbsp - thinly sliced pistachious with skin
2 tbsp - Gulkhand (Rose jam)
1 tbsp - cashew nut tit bits
1 tsp - tutti fruitti
3 tbsp - sago
1 - bottle gourd (about 1/2 kg)
1 tin - condensed milk
1 litre - milk
1/4 tsp - dry ginger powder
1/2 tsp - cardamom powder
1/4 cup - skinless almonds, ground into fine paste
1/4 cup - pistachios, ground into fine paste
Saffron, a pinch
2 tbsp - sweet raisins
2 tbsp - thinly sliced almonds with skin
4 tbsp - thinly sliced pistachious with skin
2 tbsp - Gulkhand (Rose jam)
1 tbsp - cashew nut tit bits
1 tsp - tutti fruitti
RECIPES BY ASH
