2 Eid Special Recipes

GIL-E-FIRDAUS

INGREDIENTS: (serves 4)

1/2 litre skimmed cow milk

1/4 tablespoon powdered green cardamom

1/2 tablespoon edible food color

1 tablespoon ghee

1/2 cup boiling water

3/4 cup bottle gourd

6 strand saffron

1 tablespoon vanilla essence

1 1/2 cup water

For Garnishing

1 silver vark

1/2 tablespoon flaked almonds

For The Main Dish

3 tablespoon sago/sabudana

12 almonds

1/2 cup basmati rice

400 gm condensed milk

How to make Gil-e-Firdaus

Step 1

Wash and soak sago for an hour. Next, wash basmati rice with clean water and dry with a kitchen towel. Spread rice on a clean muslin cloth for 30-40 minutes under fan and grind into a coarse paste.

Then peel the bottle gourd and grate in a medium bowl. Next, to prepare the almond paste, take half cup lukewarm water and soak 12 almonds in them for about an hour.

If the water is too hot, let it cool and then soak the almonds. After soaking, grind them in a grinder along with one tablespoon of milk and make a smooth almond paste. Keep it aside till required.

Step 2

Put a heavy-bottomed cooking vessel on medium flame and melt ghee in it. When the ghee is melted fry slivered almonds.

 Once they turn light golden, using a slotted spoon remove the almonds on kitchen tissue and set aside.

Step 3

In the same ghee, add grated bottle gourd and on medium flame fry for 2-3 minutes. Now add half of milk and one and a half cups of water to the bottle gourd. Cook until the bottle gourd is soft.

Step 4

In another thick-bottomed vessel, add the remaining milk and cook coarsely ground rice along with sago till done. Cook the mixture on low flame so that the mixture doesn't stick to the bottom.

Step 5

Finally, add condensed milk, green cardamom powder, almond paste (prepared in step 1), vanilla essence and give the mixture a good stir.

 Add the boiled milk and bottle gourd mixture. Stir gently so that all the ingredients are combined together well. Cook the mixture on low flame.

Step 6

Then add green food colour and stir once. Cook till you get kheer like consistency. If the mixture is getting too thick, then you can add half cup milk.

Step 7

Garnish the kheer with flaked almonds and edible silver leaf, which is commonly known as silver vark. It is best enjoyed when served chilled.

GLUTEN FREE DATE SQUARES

INGREDIENTS: (serves 4)

For the date filling

1.5 cups (220g) dates

1 cup (200ml) water

1/2 tsp vanilla extract (optional)

Pinch of salt (optional)

For the crumble

1 cup (110g) oat flour (use gluten-free oats if you have a gluten allergy)

1 cup (90g) oats (use gluten-free oats if you have a gluten allergy)

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cardamom

1/4 cup (4 tbsp) coconut oil

1/4 cup (4 tbsp) almond butter

2 tbsp granulated sweetener like Xylitol (optional)

Instructions

1.      Preheat your oven to 180*C (160*C fan assisted)/ 350*F

2.      First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth, thick, but spreadable date paste. Leave to cool.

3.      In a large bowl, mix together the oat flour, oats, baking powder, salt, cinnamon, cardamom and sweetener if using any.

4.      Place the oat mixture in a food processor along with the coconut oil and almond butter.

5.      Pulse until everything is well combined and you have a crumble like mixture.

6.      Transfer 2/3 of the oat mixture into an 8" cake tin lined with parchment paper. Press the mixture down firmly into an even layer.

7.      Spread the date mixture on top, then crumble the remaining 1/3 of the oat mixture on top.

8.      Bake for 20-25 minutes.

9.      Leave to cool completely, then slice.

10.  Enjoy!