STANDARD RECIPE CARD DATE:

Dish Name GIL E FIRDAUS

Recipe Category ANDHRA
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
Ingredients for _ portions Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
0.5 KG Doodhi grated 0.00 0.00 0.5 0.00
0.05 KG Sabudana 0.00 0.00 0.05 0.00
0.1 KG Khoya 0.00 0.00 0.1 0.00
0.15 KG Sugar 0.00 0.00 0.15 0.00
1 LT Milk 0.00 0.00 1 0.00
0.05 KG Green cardamom powder 0.00 0.00 0.05 0.00
0.002 LT Rose essence 0.00 0.00 0.00 0.00
0.03 KG Almods blanched and sliced 0.00 0.00 0.03 0.00
0.03 KG Pistachios blanched and sliced 0.00 0.00 0.03 0.00

0.00
Method:-
Heat 1/2 ltrs of milk, and add the grated doodhi in it. Then cook it till the dhoodhi is tender.
Cook sabudana separately in the remaining milk, till it becomes transparent.
Then add khoya to the sabudana, along with the sugar.
Cook till sugar dissolves completely.
Add the cooked doodhi mixture, cardamom powder and essence to the khoya.
Ladle the mixture into clay bowls (sikaras) to serve. This imparts a special flavour to the dish.
Serve chilled garnished with sliced almonds and pistachios.