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Lauki Ki Barfi

An easy and light barfi using nutritious lauki.

Course Dessert
Cuisine Indian
Keyword Diwali Sweets, Ghiya Ki Barfi
Prep Time 5 minutes
Cook Time 30 minutes
Setting Time 2 hours
Total Time 2 hours 35 minutes
Author Samira

Ingredients

  • 500 g Lauki (Bottlegourd)
  • 1 Tbsp Ghee
  • 1 Cup (250 ml) Milk
  • 100 g Rock Sugar Powdered
  • 75 g Mawa Homemade or Storebought
  • 1/2 tsp Cardamom Powder
  • 2 Tbsp Chopped Nuts (Almonds, Pistachios etc

Instructions

  1. Wash, peel and grate lauki. Remove seeds only if big enough otherwise no need. I prefer using my food processor for grating lauki. Not only the job is done in a few seconds but the grated lauki retains its beautiful sea green colour too.
  2. Take ghee in a wok/kadhai and add grated lauki as it is. No need to squeeze water out of it.
  3. Let it cook on sim gas till all the water is evaporated and lauki gets tender too.
  4. Add milk, when the boil comes, turn the flame to low and let it cook till the mixture thickens up.
  5. In the meantime, grease a tray or plate with ghee.
  6. Also, take rock sugar and powder it using rolling pin or grinder.
  7. when the mixture thickens up, add powdered rock sugar and mawa.
  8. Cook on medium-high flame stirring continuously till all the moisture is evaporated and the mixture leaves sides and turns into a lump.
  9. Do the test if it is ready to set. Take very little mixture, let it cool for a while. Roll it on your palm, if a firm ball is rolled, it means it is done.
  10. Another test is that continue cooking till the sizzling sound fades to a minimum.
  11. Add cardamom powder and nuts.
  12. Put this into the greased tray and spread it using back of the ladle.
  13. Let it set for few hours.
  14. When set, cut into desired shape and sizes.

Recipe Notes

  1. Always taste lauki before grating as some times it is bitter in taste.
  2. Grate lauki only at the time of making its barfi. If done ahead, it will get discoloured.
  3. No need to squeeze lauki after grating. It will get cooked in its juices only.
  4. Remove seeds only if they are big enough.
  5. If the milk curdles then no worries as eventually it will turn into mawa only. 
  6. Cooking in milk on sim gas lets lauki absorb milk which makes a huge difference in the taste later.
  7. Use sweetener of your choice. You can use even jaggery powder if not particular about its colour.
  8. Add nuts as per your preference. I added neither cardamom nor nuts as we prefer plain lauki barfi.