Gil-E-Firdaus Recipe (Kesar Phirni)
Gil-E-Firdaus also commonly known as Kesar Firni is a pudding made by grounded rice which is filled with lots of dry fruits and saffron. It's thick as compared to the normal rice kheer, garnished with lots of dry nuts and rose petals, comes from Mughlai Cuisine and is served chilled in various festivals and special occasions.
Ingredients
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1 liter Milk
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full cream milk
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1 cup Rice
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coarsely grounded
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1 cup Sugar
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1 teaspoon Cardamom Powder (Elaichi)
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Few Saffron strands
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10 Whole Almonds (Badam)
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sliced
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10 Cashew nuts
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chopped
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1 tablespoon Pistachios
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chopped
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10 Sultana Raisins
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1 Edible Silver Foil/Leaf (Chandi Ka Vark)
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optional
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For garnish
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1 teaspoon Mixed nuts
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chopped (I used almonds and pistachios)
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1 teaspoon Dried rose petals
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Few Saffron strands
Instructions
Step 1
To begin making the Gil-E-Firdaus recipe, for making ground rice, wash and drain and let the rice rest for around 30 minutes
Step 2
In a grinder add rice and grind it coarsely and keep aside
Step 3
Heat milk in a thick bottomed vessel
Step 4
As soon as the milk comes to a boil, add saffron and grounded rice and stir well
Step 5
Break lumps if any
Step 6
Keep stirring in medium to low heat to avoid getting burnt
Step 7
Add cardamom powder and chopped dry fruits except raisins
Step 8
We shall add raisins at the end to avoid milk getting separate
Step 9
Keep stirring till the rice gets cooked and milk becomes thick and creamy
Step 10
Scratch the sides of the vessel with a spatula to remove the thick cream accumulated
Step 11
Drop that cream in the milk, that will make it more rick and creamy
Step 12
Now add sugar to and stir well
Step 13
You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water
Step 14
Cook the phirni for another few minutes till you get the required consistency
Step 15
Turn off the flames and allow it to cool at room temperature
Step 16
Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled
Step 17
Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled
Step 18
Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal