Wash and soak the sago/sabudana for 1 hour.

In a deep non-stick pan add 1.5 litre milk and let the milk boil on medium heat, stirring frequently.

Meanwhile fry dry fruits and bottle gourd.

Heat the 1 tsp ghee in a small non-stick pan, add the chopped almond, raisins, cashew nuts and saute on a medium flame for 3 minutes till they become golden brown in colour, drain them on an absorbent paper. Keep aside for garnish.

In the same ghee, add the grated bottle gourd and cook till they become dry and soft on slow flame stirring occasionally.

Once the milk start boiling take out 1/2 bowl milk and keep aside.Now add soaked sago and cook till they become transparent on slow flame, while stirring occasionally.

Take 1/2 cup milk that keep aside earlier, add khoya on it and mix until well combine.

Now add the bottle gourd, sugar and khoya paste in a boiling milk, mix well and cook on a slow flame for 15 minutes, while stirring continuously.

Add fry dry fruits(Keep some for garnishing), cardamom powder and saffron water mixture, mix well and cook on a slow flame for 2 minutes while stirring continuously.

Switch off the flame, allow to cool down to room temperature or in a refrigerator.

Serve chilled garnished with dry fruits and dry rose petals.

Note: Do not grate the bottle gourd in advance as it will turn black; prepare it just before you are ready to cook the dish.

Note: In hyderbadi Gile E Firdaus we use green colour but it's only your choice you can use green colour or any falovoured.