Lauki Ki Barfi – Indian Sweet

Step 1: Prepare the Bottle Gourd

Peel the bottle gourd (lauki) thoroughly using a peeler.

Step 2: Deseed and Grate

Cut the peeled bottle gourd, remove the seeds, and then grate it using a grater.

Step 3: Sauté in Ghee

Heat a kadai (wok) and add 2 1/2 tablespoons of ghee. Once the ghee melts, add the grated bottle gourd to the kadai. Mix well and cook until all the water from the bottle gourd evaporates, which should take about 5-7 minutes.

Step 4: Add Milk and Cook

Pour 1 glass of milk into the mixture and mix it thoroughly with the bottle gourd. Cover the kadai and cook on a low flame for 20 minutes, allowing the bottle gourd to soften and absorb the milk.

Step 5: Add Sugar and Cook Further

After 20 minutes, remove the lid, give the mixture a good mix. Add 5 tablespoons of sugar and mix well until combined. Cover again and cook for another 5-10 minutes on low flame until the ghee starts to separate from the mixture.

Step 6: Incorporate Dry Fruits and Khoya

Once the ghee separates, add the chopped dry fruits (almonds, cashews, pistachios) and 20 grams of khoya to the mixture. Mix everything well and continue to stir and cook for about 10 minutes until the mixture thickens and comes together.

Step 7: Add Flavor and Color

Stir in 1 teaspoon of cardamom powder and a very small amount (1-2 drops) of green food color. Mix thoroughly until the color is evenly distributed and the mixture is well combined.

Step 8: Set the Barfi

Transfer the prepared barfi mixture into a ghee-greased mould. Use a spatula to spread the mixture evenly and press it down firmly to create a smooth, flat surface. Let it cool down to room temperature, then refrigerate for 1 hour to set.

Step 9: Serve Lauki Barfi

After 1 hour of refrigeration, demould the set Lauki Barfi onto a plate. Cut it into desired cube shapes and serve. The Lauki Barfi is now ready to enjoy.

• Ensure the bottle gourd is fresh and tender for the best flavor and texture.

• Adjust the amount of sugar to your preference.

• For a richer taste, you can increase the amount of khoya.

• Add a few drops of rose water or kewra essence for an aromatic twist.

• Garnish with silver leaf (varak) for a traditional festive look.