Lauki Barfi | Recipe of festival food

The word Barfi derived from the Persian word barf, which means snow. It is traditionally served cold and considered as a sweet or Mithai from the Indian cuisine. They are generally cut in square or diamond shapes and easily adopted for weddings, festivals, and other cultural and casual events.

You can easily find the different varieties of barfi in the Indian sweets shops, such as Besan ki barfi, Kaju Barfi, Pista barfi, Sing barfi, and many more.

Today I am preparing Lauki barfi. Lauki is also known as Ghiya or bottle gourd. It belongs to the Calabash family and has tremendous use in culinary and medical purposes. Its juice has a cooling effect and keeps your body dehydrated during summers. Lauki helps to keep healthy and weight loss relieves stress and reduces urinary infections.

Lauki ki Barfi is made using grated Lauki, khoya, sugar, ghee, and milk. If you don’t like lauki, try this Lauki barfi, I assure you will become a fan of this…

Prep time: 15 mins

Cooking time: 45 mins

Level: Intermediate

Serving: 04

Vegetarian

Ingredients

1. Milk – 150 ml
2. Lauki/ bottle gourd (medium size) – 1 no
3. Sugar – 80 gms
4. Khoya – 100 gms
5. Ghee – 2 tablespoons
6. Cardamom seeds (pounded) – a pinch
7. Dry fruits (chopped) – 2 tablespoon
8. Raisins – 1 teaspoon 

Method

1. Wash, peel, cut and deseed the lauki. 
2. Grate lauki in a bowl and strain to remove all excess water.
3. Heat desi ghee in a pan.
4. Add grated lauki and bhuno on a moderate heat for a few mins.
5. Add khoya and stir till the mixture has thickened.
6. Add sugar and bhuno for a few mins.
7. Add milk, cover, and let it cook.
8. Add cardamom seeds, dry fruits, and raisins. Stir and mix well.
9. Grease a small tray or line the tray with butter paper.
10. Spread the lauki mixture evenly on the plate.
11. Garnish with dry fruits and keep in the refrigerator for 30 mins.
12. Remove the butter paper and cut it into small pieces.
13. Transfer the burfi in a serving plate and garnish with dry fruits.
14. Serve cold.