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A dessert extravaganza, Gil-e-firdaus is truly an amazing sweet dish with white pumpkins cooked with thickened milk, sugar and then served garnished with elaichi and chopped dried fruits.
- Pick, wash and soak rice for 30 minutes to 1 hour.
- Peel, wash and grate the pumpkin. in a pan boil water and add the pumpkin cook till soft, drain and keep aside.
- In a cooking pot add ghee, add the soaked rice and saute for a few seconds.
- Add in the milk and bring to boil. cook till soft.
- With the back of a laddle mash the rice, add in the pumpkin and simmer for 5 minutes.
- Add in the khoya, sugar and cook till the mixture coats the back of a spoon. add rose essence.
- Remove from fire, add in the chopped pineapples and stir.
- Pour in individual serving bowls, and cool.
- Top with sliced almonds, rose petals and glaced cherries.
- Serve chilled.
This recipe was contributed by kams_ on 23 May 2003
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