Buying sweets from the marketplace can be a second option rather than making fresh ones at home with some basic ingredients found in your kitchen. Here, we are sharing an easy recipe of Lauki (bottle gourd) barfi at home.
This sweet Indian fudge (barfi) is easy to make, and delicious in taste. It is made with bottle gourd, milk, and sugar, for flavoring, cardamom powder is added to the recipe and garnished with a few dry nuts.
The ingredients are quite similar that we use to make lauki ka halwa or sheera. I think this barfi is a perfect option for prashad or bhog and also an ideal recipe for vrats and fasts like Navratri.
About this Recipe
Lauki burfi is a popular North Indian sweet that is traditionally prepared as a phalahari during vrat and festivals. Lauki is the hindi name for bottle gourd and barfi means milk based sweet.
Lauki ki barfi or Bottle gourd fudge or Dhudhi ki barfi are few other names refer for this recipe. It is delicious as well as nutritious Indian sweet (mithai) made by cooking fresh grated Lauki, milk, sugar, for flavoring cardamom powder is used and garnish with, dry nuts available in your kitchen. Once the mixture thickens, it is set on a plate and allowed to cool and then cut into square pieces.
Lauki is widely known as opo squash, long melon or as the bottle gourd. It has a light green smooth skin and a white flesh. Rounder varieties are called calabash gourds. They come in a variety of shapes, they can be huge and rounded, or small and bottle shaped, or slim and more than a meter long.
In India, it is known as lauki, dudhi, or ghiya. In North India region, there are so many savory dishes which prepare by bottle gourd or lauki. In Maharashtra, the skin of the gourd is used in making a Chutney preparation.
The lauki is very healthy vegetable and has great health benefits. It is good for digestion, heart disease and maintains high blood pressure. It is rich in dietery fibre and hence this sweet has great nutritious values as well. It helps in reducing stress, aids in weight loss. Ayurveda also recommends the juice of this gourd in the treatment of acidity, indigestion and ulcers.
This barfi can be prepared in numerous ways. Lauki is cooked in milk till it turns very thick. It does not take too much effort. The other way is to cook lauki first and then added mawa (khoya) to it to make barfi. Lauki ki Burfi made in any way has its own distinct taste. Here we are using ripe lauki that has its own distinct taste. It is not suitable to use unripe Lauki to make barfi.
So, if you are craving for sweets than learn how to make best Lauki Barfi Recipe at home.
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Lauki ki Barfi
- Total Time: 60 mins
- Yield: 1 kg 400 grams 1x
Description
Lauki ki Burfi is a delicious and nutritious Indian sweet made using some basic ingredients just as bottle gourd, milk, ghee, sugar, cardamom powder, and a few dry nuts for garnishing. It can be prepared for festivals or can be served for prasad or bhog, or on days of fasting or vrat. So, learn how to make lauki (bottle gourd) barfi at home.
Ingredients
- 2 Lt. full-fat milk
- 2 tablespoons clarified butter/ghee
- 2kg bottle gourd (lauki)
- 500gms sugar
- ½ teaspoon cardamom powder
- A pinch of green food color (optional)
- Few almonds sliced
- Few cashew nuts chopped
- Few pistachios chopped
Instructions
Preparations
- Wash and peel the bottle gourd.
- Remove the top and the bottom part. Cut it in half.
- Take a large bowl filled with chilled water. Grate the lauki (bottle gourd) directly into the bowl.
How to make Lauki ki Barfi
- Now place a heavy-bottomed pan on heat. Add milk to the pan and bring it to a boil on a medium flame for about six to eight minutes.
- Add the grated lauki(bottle gourd) to it and mix well. Cook till milk reduces to ¼ from the original quantity and the lauki is cooked well completely.
- At this stage add sugar as per your taste buds.
- Also, add cardamom powder, and edible green food colour.
- Stir continuously till all the mixture is absorbed with milk and the lauki comes together.
- In the meantime, lightly grease a tray or plate about 12” long, 6” wide, and 1” in height, with the ghee on all sides.
- Remove from the flame and transfer the mixture into the pre-greased tray or plate.
- Spread it out evenly with the help of a spatula.
- On top of this, sprinkle some chopped dried nuts.
- Allow it to rest for at least an hour.
- Then put it into the refrigerator for 1 hour to set.
- Once set, cut into square pieces.
- Now bottle gourd burfi is ready to serve.
Notes
- Always use the thicker side of the grater when grating the bottle gourd. You can also use a food processor for grating lauki.
- You will get approximately 1100 grams (about 6 cups) of grated lauki from 2kg of lauki.
- If you grate the lauki directly into chilled water, then it won’t turn brown.
- Make sure, to keep the lauki refrigerated for a few hours and then use it, this way it won’t oxidize and won’t turn brown immediately upon grating.
- When the lauki barfi mixture leaves the sides of the pan, then the right consistency of burfi is ready. Remove from flame.
- Additionally, you can garnish it with silver work too.
- Prep Time: 15 mins.
- Cook Time: 45 mins.
- Category: Dessert
- Cuisine: Indian
