Gil-e-fir­daus

Friday - - Good Food -

Prep time: 5 mins Soak­ing time: 1 hour Cook­ing time: 45 mins Serves 4-6 5 tbsp un­cooked rice 1 cup wa­ter 250g bot­tle gourd (doo­dhi/ lauki), peeled, de­seeded and grated 2 tbsp ghee 6 cups milk 100g khoya (so­lid­i­fied milk), grated 1/2 cup sugar Few drops rose essence 10 al­monds, sliced Few rose petals

1 Soak the rice in a cup of wa­ter for about 1 hour. Drain

and spread out to dry then grind coarsely in a blender.

2 In a pan, bring 1 cup of wa­ter to a boil and add bot­tle gourd. Cook un­til soft, drain and set aside.

3 Mean­while, heat the ghee in a deep pan, add the rice and sauté for a few sec­onds. Add the milk and bring to the boil. Lower heat and cook un­til rice is soft.

4 Add boiled bot­tle gourd and sim­mer for 5 min­utes. Add khoya and sugar and cook un­til the mix­ture is thick enough to coat the back of a spoon. Stir in the rose essence.

5 Chill the pud­ding then spoon into in­di­vid­ual serv­ing bowls. Gar­nish with sliced al­monds and rose petals. Serve cold.

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