Lauki Barfi

The ingredients used here are same as lauki halwa. Only new addition is the khoya or mawa. You can use traditional homemade khoya or instant mawa. Or just use the store bought one. Many people do eat bottle gourd during Hindu fasting like navratri. If making for that occasion, one should avoid the store bought khoya since it may have preservative or additives in it. The khoya or mawa helps the burfi to set, so we can cut into nice pieces without falling apart. It also makes the texture of the lauki barfi dense and this is what we are looking for. The one we get from the stores has green food color added which looks more vibrant. Since I do not like adding food colors in my cooking, I have not added any here. Check out more barfi recipesWalnut burfi // Carrot burfi // Chocolate burfi // Kalakand // Besan barfi

Step By Step Photo Instructions:

1. Grease the thali or tray using ghee and keep it aside. I have used 8×8 inch glass pyrex dish. Peel the lauki and cut into half vertically. Scoop out and discard the center soft part which has seeds. I have again cut into small pieces so it can fit into my food processor tube.
2. Now grate it using box grater or use food processor to speed up the process.
3. Heat 2 tablespoons of ghee in a pan on medium heat. Once hot add grated lauki and cook.
4. Keep sauteing and keep stirring occasionally. Cook till it is soft and there is no moisture left. It took me around 8 minutes.
5. Now add milk and bring it to a boil. Let it simmer on medium-low heat.
6. Do stir and scrape the sides and bottom of the pan, so milk doesn’t stick to the pan.
7. Cook till all the milk is evaporated and you will have tiny milk solid grains into the mixture.
8. Now mix in remaining 2 tablespoons of ghee.
9. Now add grated khoya.
10. Mix and cook for 2-3 minutes or till the khoya is melted and incorporated well.
11. Now add sugar and green cardamom powder.
12. Mix well and as sugar gets heated up, it will melt and the mixture becomes thin and runny.
13. Keep stirring and cooking till mixture becomes thick and it leaves the sides of the pan. You may notice slight ghee is oozing out from the sides. This took me around 10 minutes
14. Now turn off the stove. Add chopped cashews.
15. Also add rose water and mix well.
16. Dump the mixture into greased tray and spread out evenly. Smooth out the top using back of the spoon.
17. Now sprinkle sliced almonds. Using back of spoon or your hand, slightly press the almonds into barfi mixture. So it sticks to it.
18. Cover and let it set for few hours. Once set, grease the sharp knife using ghee and cut into squares. Carefully remove the lauki barfi pieces and it is ready to serve. You can store in airtight container in refrigerator for 3-4 days. Shelf life depends on the climate where you live. Serving suggestion: Enjoy a piece of lauki barfi as a dessert along with your meal or after meal. During diwali festival, It can be served to the guests along with savory diwali snacks. Did you try this lauki barfi recipe? I’d love to hear about it! Leave a review in the comment section below.