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.
Scale
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.
- Category: Dessert
- Cuisine: Indian
Keywords: Festive Special Recipe, Ghiya Barfi, Easy Indian Dessert, How to make Bottle gourd Fudge