Lauki Ki Burfi | Lauki Barfi Video Recipe

Lauki Ki Burfi | Lauki Barfi is my younger ones most favorite. Diwali is around the corner and recently when there was a talk at home about it, the first thing he asked me is Burfi. And the list for this year is long as expected :-). The last year Diwali preparation is in one picture frame at the bottom of this post, please do check it. I have few

other burfi collection in my space and I will share and talk about my family favorites in coming blog posts. Do check my Insta Page where I will show off my existing Diwali snacks in coming days.

Burfi

Burfi or Barfi is a popular milk based Indian sweet / fudge prepared during any important festival occasions like Deepavalli / Diwali, Holi, Rakhi etc. The texture of burfi is soft and melts in mouth because of the presence of milk and ghee. I have the plain halwai style Milk Burfi using instant milk powder. Its the base for most of the burfi, in that variations in ingredients for example replacing milk with milk powder or milk solids (khoya) or replace milk with nuts powder/besan/millet flour/coconut and enhancing the flavor with cardamom, cocoa, chocolate, rose essence, vanilla etc and also altering the sweetener leaves the world with several burfi varieties.

I have few collections in my space do check it out below

• Quick Milk burfi Using Instant Milk Powder
• No flour Jaggery Burfi / Dodha Burfi
• No Ghee Kaju Burfi
• Bakery Style Anjeer Stuffed Kaju Burfi
• Ragi Millet Chocolate Burfi
• Bournvita Burfi (Recipe Next)
• Maida Burfi
• Chana Dal Burfi

Talk about Ingredients

Lauki Burfi Texture

Unlike regular burfi this has loads of bottle gourd veggie in it. This burfi doesn’t need sugar syrup or string consistency. So you can use any sweetener of your choice and its a beginner recipe for sure.

Homemade Khoya/Mawa

I love making khoya/mawa from scratch and use in milk based recipes. However you can use ready made mawa or the quickly prepared mawa using milk powder. Either of them works well for this recipe.

Sugar

I do use Raw Cane Sugar in most of my recipes but for this Lauki Ki Burfi I added organic granulated sugar to show the green color in it.

Food Color

I added few drops of green food color to this lauki barfi which I use for baking before removing burfi from flame. Its purely optional in your case.

Nuts Free Burfi

If you like to make this as nuts free burfi do skip the slivered nuts on top and make it plain.

How to make it Vegan

This Lauki Burfi can be easily adapted to vegan friendly by replacing regular milk with vegan friendly milk for example use almond or soy milk and also replace dairy based milk solids ie khoya with plant based mawa ie cashew or almond khoya. Also use plant based butter as replacement for diary ghee.

How to Prepare Bottle Gourd

Preparing lauki ki burfi is so simple and easy but the only hand breaking work I felt is grating bottle gourd using manual grater. I did so because I wanted this above perfect texture in it. But you can pulse bottle gourd in food processor or use vegetable chopper to grate.

• Wash the lauki, peel hard outer skin, again wash and wipe excess moisture on it (Pic 1).
• Now cut the lauki vertically in to halve and remove the flesh like shown in Pic 2.
• Those flesh can be used to make sambar/kootu etc.

• I use tiny holes based manual grater do refer picture 3 or video tutorial given at the end of the post, which cooks lauki quickly in a pan.
• Once grated (Pic 4), tie in a cloth or using hand squeeze tightly to remove excess water (Pic 5) out from it.
• Also do use the lauki water (Pic 6) to make chapati or to cook dal.
• While I was doing this I started preparing khoya from scratch using regular milk (Pic 7).

Lauki Barfi Ingredients

Yields 20 Pieces of each inch

Lauki / Bottle Gourd- 3 Cups grated and water squeezed (475grams , approximately 1/2kg)

Milk – 2.5 Cups

Homemade Khoya -200 grams

Sugar – 2 Cups (240grams , if you like to decrease sugar quantity then 1.5 cups works)

Ghee – 3 Tbsp

Cardamom Powder – 1tsp

Slivered Nuts – Almonds and Pistachios

How to Make Lauki Barfi

• In a wide pan add ghee (Pic 8), do prefer non stick pans to make burfi but I used stainless steel here.
• Add water squeezed bottle gourd and sauté in low to medium flame for 5-7 minutes or until raw smell of lauki disappears (Pic 9).
• Later add milk (pic 10) and in medium flame cook covered for first 5 minutes for lauki to cook it.
• Then remove the lid and cook till excess milk evaporates (pic 11).

• Once milk evaporates and almost mixture looks dry do add sugar (Pic 12).
• The mixture looks diluted because of sugar and its normal (Pic 13).
• Add prepared khoya (Pic 14) , stir together and wait for a non sticky mass.
• When moisture completely evaporates and the mixture looks almost non sticky do add cardamom powder (pic 15).
• Also add optional green food color (refer video tutorial).

• When the lauki barfi mixture leaves the sides of the pan (Pic 16), the right consistency burfi is ready so remove from flame.

How to Set Lauki Barfi

Most of the burfi sets at room temperature because of sugar syrup and flour kind of ingredients. Unlike them this lauki burfi sets in fridge for at least 6 hours or overnight.

• Take a rectangle glass tray grease with ghee and place parchment paper (hang excess paper on sides to lift the burfi once it sets).
• In the prepared parchment paper placed tray (Pic 1), add the prepared burfi (Pic 2) and level it.
• Add slivered nuts of your choice (Pic 3) and slightly press so the nuts settles on top of burfi layer.
• Once its cooled down, Set this mixture in the refrigerator by wrapping or closing it with lid.

• Allow to set 6 hours or overnight, later lift the parchment out of the tray (Pic 4).
• When its still chill do slice in to pieces (pic 5) and serve (Pic 6).
• Store leftover in the refrigerator for later use.

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