Gil-e-Firdaus

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Gil-e-firdaus

¼ cup rice 250 gm red pumpkin (peeled & grated) 2 tbsp ghee 10 cups of milk ½ cup grated khoya/mawa ½ cup sugar A few drops of rose essence 2 pineapple slices (finely chopped) 10 almonds (blanched & sliced) A few rose petals 4-5 glace cherries

Pick, wash and soak rice for thirty minutes to one hour in one cup of water. Drain and keep aside. Boil three cups of water and add pumpkin. Cook till soft, drain and keep aside. Heat ghee in a pan, add rice and sauté for a few seconds. Add milk and bring to a boil. Cook till soft. Mash rice with the back of a ladle. Add pumpkin and simmer for five minutes. Add khoya and sugar and cook till mixture coats the back of a spoon. Add rose essence. Remove from heat. Add chopped pineapple and stir. Pour into individual serving bowls and let cool. Garnish with almonds, rose petals and glace cherries. Serve chilled.

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