Lauki Barfi
Lauki Barfi Recipe - made using bottle gourd, milk, sugar, and khoya. For the flavoring, cardamom powder and rose water are added.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 grams or 4 cups Lauki (bottle gourd or dudhi) (, Loosely packed)
- 2 + 2 tablespoons Ghee (clarified butter)
- 2 ½ cups Milk
- 150 grams or 1 cup Khoya (Mawa) (, grated or crumbled and tightly packed)
- ¾ cup Sugar
- ¼ teaspoon Green cardamom seeds powder
- ¼ cup Cashew nuts (chopped)
- 1 teaspoon Rose water
- ¼ cup Almonds (sliced, for garnishing on top)
Instructions
- 1
Grease the tray or thali using ghee and keep it aside.
- 2
Peel the bottle gourd, scoop out the center soft part with seeds and grate it. For grating purpose use box grater or food processor.
- 3
Heat the 2 tablespoons of ghee in a pan on medium heat. Once hot add grated lauki and saute till it is soft and moisture free.
- 4
Then add milk and simmer till all the milk is evaporated and the mixture become almost dry and thick.
- 5
Now mix in remaining ghee and cook for a minute.
- 6
Then add khoya, mix and cook till it is melted and incorporated well.
- 7
Now mix in sugar and cardamom powder. As sugar melts, mixture becomes thin and runny, continue stirring and cooking till it becomes thick and leave the sides of the pan.
- 8
This time turf off the stove and mix in chopped cashews and rose water.
- 9
Pour the mixture into greased tray and spread out evenly.
- 10
Sprinkle sliced almonds and slightly press so it sticks to the burfi mixture.
- 11
Cover and let it set for few hours, then cut into square pieces using greased, sharp knife.