Gil - E - Firdaus

Going by the name, I was somewhat expecting a Mughlai dish when I came across this recipe in a Sanjeev Kapoor's cookbook. However it turned out to be the chef's signature dish, served in his own restaurant. The unusual combo of ingredients that went into this kheer sounded interesting and I had noted it down to try later. Today seemed like the perfect opportunity to try it for the theme "Sweet dishes using Vegetables" during this BM and I was glad to try this yummy kheer.

Ingredients: (4 servings)
1 - 2 tbsp ghee
3/4 cup peeled & grated bottle gourd / lauki
2 tbsp rice rava / coarsely ground rice
3 cups full fat milk
1/4 cup grated khoya / mawa
4 - 6 Tbsp sugar 
Few drops of rosewater
Sliced almonds to garnish

Method:
* Lightly toast rice rava, remove from heat and keep it aside.
* Heat ghee in a pan and add lauki. Saute on low flame for about 5 minutes. Next add milk and cook until it starts to soften. 
* Next add rice rava and cook until it is done.
* Stir in grated khoya and sugar to the milk mixture. Simmer until the mixture is thick enough to coat the back of the spoon.
* Stir in few drops of rosewater and sprinkle with sliced almonds.
* Serve chilled.

This is going to be my contribution to "Sweet Dishes using Vegetables". Check what other marathoners are cooking at BM #34.

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