Gil-E-Firdaus Recipe (Kesar Phirni)
A vegetarian Hyderabadi recipe with liter milk - full cream milk, rice - coarsely grounded, sugar. Ready in 1h, serves 8.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 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
rice - coarsely grounded(1 cup) - 2
In a grinder add rice and grind it coarsely and keep aside
rice - coarsely grounded(1 cup) - 3
Heat milk in a thick bottomed vessel
liter milk - full cream milk(1) - 4
As soon as the milk comes to a boil, add saffron and grounded rice and stir well
liter milk - full cream milk(1)rice - coarsely grounded(1 cup)few saffron strandsfew saffron strands - 5
Break lumps if any
- 6
Keep stirring in medium to low heat to avoid getting burnt
- 7
Add cardamom powder and chopped dry fruits except raisins
cardamom powder (elaichi)(1 teaspoon)cashew nuts - chopped(10)pistachios - chopped(1 tablespoon)raisins(10)mixed nuts - chopped (i used almonds and pistachios)(1 teaspoon) - 8
We shall add raisins at the end to avoid milk getting separate
liter milk - full cream milk(1)raisins(10) - 9
Keep stirring till the rice gets cooked and milk becomes thick and creamy
liter milk - full cream milk(1)rice - coarsely grounded(1 cup) - 10
Scratch the sides of the vessel with a spatula to remove the thick cream accumulated
liter milk - full cream milk(1) - 11
Drop that cream in the milk, that will make it more rick and creamy
liter milk - full cream milk(1) - 12
Now add sugar to and stir well
sugar(1 cup) - 13
You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water
liter milk - full cream milk(1)sugar(1 cup) - 14
Cook the phirni for another few minutes till you get the required consistency
- 15
Turn off the flames and allow it to cool at room temperature
- 16
Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled
- 17
Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled
few saffron strandscashew nuts - chopped(10)pistachios - chopped(1 tablespoon)mixed nuts - chopped (i used almonds and pistachios)(1 teaspoon)dried rose petals(1 teaspoon)few saffron strands - 18
Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal
Rate this recipe
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Gil-E-Firdaus Recipe (Kesar Phirni)
A vegetarian Hyderabadi recipe with liter milk - full cream milk, rice - coarsely grounded, sugar. Ready in 1h, serves 8.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
18 steps- 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
rice - coarsely grounded(1 cup) - 2
In a grinder add rice and grind it coarsely and keep aside
rice - coarsely grounded(1 cup) - 3
Heat milk in a thick bottomed vessel
liter milk - full cream milk(1) - 4
As soon as the milk comes to a boil, add saffron and grounded rice and stir well
liter milk - full cream milk(1)rice - coarsely grounded(1 cup)few saffron strandsfew saffron strands - 5
Break lumps if any
- 6
Keep stirring in medium to low heat to avoid getting burnt
- 7
Add cardamom powder and chopped dry fruits except raisins
cardamom powder (elaichi)(1 teaspoon)cashew nuts - chopped(10)pistachios - chopped(1 tablespoon)raisins(10)mixed nuts - chopped (i used almonds and pistachios)(1 teaspoon) - 8
We shall add raisins at the end to avoid milk getting separate
liter milk - full cream milk(1)raisins(10) - 9
Keep stirring till the rice gets cooked and milk becomes thick and creamy
liter milk - full cream milk(1)rice - coarsely grounded(1 cup) - 10
Scratch the sides of the vessel with a spatula to remove the thick cream accumulated
liter milk - full cream milk(1) - 11
Drop that cream in the milk, that will make it more rick and creamy
liter milk - full cream milk(1) - 12
Now add sugar to and stir well
sugar(1 cup) - 13
You may suddenly find the milk getting a thin, but that's okay as sugar has a tendency to leave water
liter milk - full cream milk(1)sugar(1 cup) - 14
Cook the phirni for another few minutes till you get the required consistency
- 15
Turn off the flames and allow it to cool at room temperature
- 16
Transfer it to the serving bowls, cups or glasses and refrigerate it till chilled
- 17
Garnish each serving with chopped almonds, pistachios, saffron and dried rose petals and serve chilled
few saffron strandscashew nuts - chopped(10)pistachios - chopped(1 tablespoon)mixed nuts - chopped (i used almonds and pistachios)(1 teaspoon)dried rose petals(1 teaspoon)few saffron strands - 18
Serve Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal
Rate this recipe
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