Best Gil-E-Firdaus Recipe (Kesar Phirni) Recipe

To begin making the Gil-E-Firdaus method, for making ground rice, wash and strain and let the rice rest for around 30 moments.

In a grinder introduce rice and grind it coarsely and keep aside.toasty whole milk in a thick bottomed vessel.

As soon as the whole milk comes to a heat to boiling point, introduce saffron and grounded rice and agitate well.

Break lumps if any.

Keep stirring in medium to low toasty to avoid getting burnt.introduce cardamom ground mix and diced arid fruits except raisins.

We shall introduce raisins at the end to avoid whole milk getting separate.Keep stirring till the rice gets cooked and whole milk becomes thick and velvety.

Scratch the sides of the vessel with a spatula to remove the thick heavy cream accumulated.Drop that heavy cream in the whole milk, that will make it more rick and velvety.Now introduce sweetener to and agitate well.

You may suddenly find the whole milk getting a thin, but that's okay as sweetener has a tendency to leave liquid.make the phirni for another few moments till you get the required consistency.Turn off the flames and allow it to cool at room temperature.Transfer it to the serving bowls, cups or glasses and store in the fridge it till chilled.accentuate each serving with diced almonds, pistachios, saffron and dried rose petals and present chilled.present Gil-E-Firdaus on festivals or as a dessert after your festive Diwali meal.