Ingredients

• 3 tbsp - sago
• 1 - bottle gourd (about 1/2 kg)
• 1 tin - condensed milk
• 1 liter - milk
• 1/4 tsp - dry ginger powder
• 1/2 tsp - cardamom powder
• 1/4 cup - skinless almonds, ground into fine paste
• 1/4 cup - pistachios, ground into fine paste
• Saffron, a pinch
• 2 tbsp - sweet raisins
• 2 tbsp - thinly sliced almonds with skin
• 4 tbsp - thinly sliced pistachios with skin
• 2 tbsp - gulkand (Rose jam)
• 1 tbsp - cashew nuts
• 1 tsp - tutti fruitti

How to Make Gul e firdaus

• Soak sago in 1/2 cup milk for half an hour.
• Then boil the sago in the same milk, take off the flame and keep covered.
• Grate bottle gourd and cook in the remaining milk till done.
• Mix together and add sugar. Stir till sugar dissolves.
• Add condensed milk, cardamom powder, dry ginger powder, almond-pista paste and add the saffron, cook till it thickens.
• Add the cooked sago and give 2 or 3 boils.
• Remove from heat and add the gulkhand (rose jam).
• Chill in individual bowls.
• Garnish with nuts and gulkhand.