Lauki Ki Barfi – Indian Sweet
Summary
- This recipe guides you through making a delicious and healthy Lauki Ki Barfi, a traditional Indian sweet made from bottle gourd. It's a delightful dessert that's easy to prepare and perfect for any occasion, offering a unique blend of flavors and textures.
Video Chapters
Jump straight to any step in the video.
All Ingredients - Main Ingredients
- Bottle Gourd (Lauki) 500 g
- Ghee 2 1/2 tbsp
- Milk 1 glass (approx. 250 ml)
- Sugar 5 tbsp
- Chopped Dry Fruits (Almonds, Cashews, Pistachios) 2 tbsp
- Khoya 20 g
- Cardamom Powder 1 tsp
- Green Food Colour Very little (1-2 drops)
Tools You'll Need
- Kadai
- Wok
- Peeler
- Grater
- Spatula
Plan Ahead
Up to 1 hr of hands-off time you can shift to earlier.
- Step 8 · Refrigerate1 hr
…te a smooth, flat surface. Let it cool down to room temperature, then refrigerate for 1 hour to set.
Don't have an ingredient? Try these swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
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 .
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 , allowing the bottle gourd to soften and absorb the milk.
Step 5: Add Sugar and Cook Further
After , 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 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 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 to set.
Step 9: Serve Lauki Barfi
After 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.
Pro Tips
• 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.
Variations
• Add a few drops of rose water or kewra essence for an aromatic twist.
• Garnish with silver leaf (varak) for a traditional festive look.
Storage & Leftovers
How to keep what you don't finish — pulled straight from the recipe.
- Refrigerateup to 1 hour
Let it cool down to room temperature, then refrigerate for 1 hour to set.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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