Eid Special: Gul-e-Firdaus, Hyderabad Rice Kheer

                    

It will definitely work hard to make it, but then hard work is done on the occasion of Eid.

On the Happy Eid's occasion, all the guests coming home should be sweetened with Hyderabadi rice kheer. It will definitely work hard to make it, but then on Eid's occasion, so much hard work can be made. Read here Gul-e-Firdaus, Hyderabad Rice Kheer's recipe -

material -

1/2 cup basmati rice

2 1/4 cup milk

Pinch full

1/2 t-spoon lukewarm milk

1 tablespoon ghee

1/4 cup almond clipping

3/4 cup grated gourd

1/4 cup soaked Sabuden

3 table-spoon cashew paste

3/4 cup condensed milk

1/4 T-Spoon Cardamom Powder

1/4 T-Spun Vanilla's Case

1 t-spoon rose water

Method -

Put saffron and roasted milk in a bowl and mix well and keep aside.

Soak basmati rice for 10 minutes in adequate water and filter it aside.

Allow the roasted basmati rice spread on muslin cloth and dry for 30 minutes.

Grind dried basmati rice in Khalbutah and keep aside.

Heat ghee in a small pan. Add almond cloth in it and fry it for 3 minutes on medium flame or until the almond is golden brown, and keep it on paper that is oil-absorbing. Keep aside for decorating.

Add gourd to the same ghee and fry it on medium flame for 2 minutes.

Add 1 cup water to it and mix well and cook on medium flame till it becomes soft for 10 minutes stirring in between. Put aside one.

In a deep non-stick pan, add milk, sago and roasted basmati rice and mix well and cook on medium flame continuously for 10 minutes. Then cook the flame slowly and stirring in between for 2 minutes.

Put gourd in it and mix well and cook on low flame continuously for 2 minutes.

Add a mixture of saffron milk, cashew paste, condensed milk, cardamom powder and vanilla essence and mix well and cook on low flame continuously for 2 minutes.

Close the flame and add rose water and mix well.

Refrigerate it for 30 minutes.

Chunky Parosiis by decorating with crunching almonds.

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