Lauki Ki Barfi Recipes
LAUKI KI BARFI
Ghiya Ki Burfee or Lauki ki Lauj can be prepared on festivals or eaten as a fruit diet on fasts. It is very easy to make, this fibrous and nutritious Lauki ki Burfi can be made for Diwali, your family will surely love it. Ghiya Ki burfee can me prepared in numerous ways. Lauki is cooked in milk till it turns very thick. But this process consumes much time. In another way, after cooking Lauki we can add Mawa to it and make Lauki ki Barfi. Lauki ki Burfi made in any way has its own distinct taste. Here we will make Burfi in the easiest and less time consuming method. If we use ripe Lauki to prepare its Burfi then it will taste more delicious. It is not suitable to use unripe Lauki to make Lauki ki Barfi.
Provided by Geetanjali Saini
Categories Dessert
Time 25m
Yield 1 1, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy bottom pan, add grated bottle gourd, 3 cups of whole milk, mix well. Bring it to boil.
- Cook until milk is reduced to to less than half and mixture turns thick, stir to avoid burning.
- Add saffron soaked milk, khova and sugar, mix very well.
- Cook until barfi mixture comes together to form a lump.
- Add rose water and cardamom powder, mix well.
- Cook until mixture starts leaving the pan and forms a soft ball.
- Place the on plate greased with little ghee.Allow it to cool and set well. Refrigerate.
- Once set, cut in desired shape and size. Garnish with slivered almonds pistachios and saffron strands.
- Barfi stays swell for 4 days in clean airtight container under refrigeration.
- Enjoy this delicious lauki ki barfi.
Nutrition Facts : Calories 1033.4, Fat 23.9, SaturatedFat 13.7, Cholesterol 73.2, Sodium 316.8, Carbohydrate 186.5, Fiber 0.6, Sugar 186.7, Protein 23.3
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- To prepare this amazingly delicious dessert recipe, put a deep-bottomed and non-stick pan on medium flame and add milk to it. Bring the milk to a boil and then add the grated bottle guard. Stir to mix well and let it simmer for about 10-15 minutes.
- Now, add sugar to the pan and give a nice stir. Cook well till the milk is absorbed by the bottle gourd and thickens in consistency. Afterwards, add khoya in the pan along with ghee, and cardamom powder. Stir to mix once again.
- Meanwhile, take a large plate and grease it with a little ghee. Once the milk is absorbed completely, turn off the burner and transfer the prepared halwa to the plate. Spread it evenly and garnish with chopped pistachio and almonds. Keep it aside to cool at room temperature.
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