Barfi is a sweet that is mostly eaten in every Indian household. Made from milk solids, sugar, rich Indian dry-fruits, I am yet to meet anyone who doesn’t like eating Barfi. Nariyal ki Barfi is made at home on several festivals and it is kind of liked by my kid as well. While my favourite still happens to be Kaju ki Barfi, the other day when my mother-in-law talked about Lauki ki Barfi, I got tempted to try it at home. My kid doesn’t like eating Lauki, so I thought this would be a good idea to make him eat some Lauki in the form of dessert. Lauki ki Barfi is made using grated Lauki, khoya, ghee and full cream milk. Lauki ki Barfi tastes yummier as grated Lauki, full cream milk and khoya blend along in a tempting combination.
Once the base for Lauki ki Barfi got ready, I garnished it with almond and pistachio silvers in order to grant it that quintessential royal crunch. Just like me, you could also decorate this yummy dessert with silver foil and even if you do not feel like that’s fine because that fresh, greenish colour of Lauki ki Barfi is so inviting that you would not pay attention to anything else. So, prepare tempting Lauki ki Barfi whenever feel like with my easy recipe, invite over some friends and eat this delicious desserts with them!
Lauki Ki Barfi
Lauki ki Barfi Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- Full cream milk - 1 liter
- Lauki bottle gourd - 2 cups peeled and grated without seeds
- Sugar - 1/2 cup
- Khoya - 250 gm Grated and fried in a pan till slightly browned
- Ghee - 2 tbsp
- Cardamom powder - 2 tsp
- Almond and pistachio slivers to garnish
- Silver foil to garnish
Instructions
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Heat milk in a heavy bottom pan.
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When the milk comes to a boil, add the grated lauki.
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Cook till all the milk has reduced and mixture has thickened.
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Add sugar.
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The lauki will release some more water.
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Cook again till the mixture has thickened.
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Add the khoya, ghee and cardamom powder and mix well.
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Grease a small plate with ghee and pour the mixture in the plate.
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Spread the mixture evenly on the plate.
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Garnish with almond and pistachio slivers.
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Apply silver foil if using.
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Let the barfi set for a few hours in the fridge.
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Cut into small pieces.
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Store in an airtight container for 2-3 days in refrigerator.
Manjula Bharath
wow this sent me to drool 🙂 thats an delicious looking burfi 🙂 and a nice twist by adding lauki in it 🙂 Love all your clicks dear 🙂
whiness
It looks doubtlessly delicious 🙂 I’ve never eaten such a dessert. Must try!
Divya Shivaraman
never knew this is possible..perfectly done dear
Shweet Spicess
Wow such neat cuts 🙂
Nupur UK-Rasoi
Very different way of making Lauki ki barfi.. I usually do not add Khoya into it, any other alternative you could suggest Neha since we dont get Khoya here ?
prethika skm
lovely n tempting sweet..
Namita
I am planning to make this barfi this Diwali. Just to be sure , I am to add sugar 12 cups. It’s not a typo right.
msnehamathur
Hello Namita. Sorry it’s 1/2 cup of sugar. Done the change.