Lauki ki burfi served in a white plate.

Lauki ki barfi recipe with step by step photos and a video recipe. Lauki in Hindi means “Bottle Gourd” and Barfi means “milk-based sweet”. This barfi is made with bottle gourd, sugar, mawa, ghee/clarified butter & cardamom powder.

I have made lauki ki barfi using mawa. You can make instant mawa within 5 minutes and then add it to the burfi.

Lauki or bottle gourd is well known for its health benefits:

  • It is very high in fiber and is good for people who face the problems of constipation.
  • It helps in reducing stress, aids in weight loss, delays greying of hair, keeps heart healthy, maintains blood pressure, etc.

Lauki barfi can be made within 15 minutes. Once you peel and grate the lauki then it takes only 15 minutes to cook it.

The mawa used for making the burfi gives it a soft texture and helps to solidify. Also, it enhances the flavor of lauki ki burfi too.

You can make Lauki barfi without Mawa. Cook lauki in milk till the milk reduces and then proceed with adding sugar to the recipe. But it is a bit time-consuming process. Both ways, lauki ki barfi tastes great.

Tips to make perfect Lauki ki Barfi recipe:

  1. Taste a small piece of bottle gourd and if it is bitter discard it. It is advised to check bottle gourd before making its juice or any dish. Bitter bottle gourds are toxic.
  2. Grate the lauki finely. This will reduce the cooking time and also you will get melt in the mouth burfi.
  3. Remove the seed part while making lauki ki burfi. You can see it in the photos in the step by step process of making lauki ki burfi.
  4. Gently squeeze out the excess water from the lauki. If it has too much moisture then it will take a long time to cook. Do not throw away the water. Use it for making curry or soup. It is healthy.
  5. Do not squeeze it hard as we need a little bit of juice in lauki so that it can cook in its own juices.
  6. Do not cut lauki in advance as it may turn black. When you are making lauki ki burfi then only peel, cut and grate it.
  7. Cook lauki until soft and then add sugar to it. If lauki is not cooked well then it will spoil the entire taste of the burfi.
  8. Adding mawa/khoya enhances the flavor of the lauki ki burfi. Also, it reduces the cooking time too. If you want to make it flavorful then add mawa to the recipe. You can easily make it at home within 5 minutes.
  9. Add dry fruits to it. Roasted dry fruits add a crunch to the burfi. But if you are allergic to nuts then you can avoid it.
  10. Be careful while adding sugar to the recipe. In this recipe, I have added half a cup of sugar. The mawa that I have used for making lauki ki burfi is sweet. But if you are using unsweetened mawa then you have to increase the quantity of sugar to 3/4 cup or 1 cup.
  11. Add cardamom powder to the burfi. It gives a nice aroma to the lauki ki burfi.
  12. You can add green food color to the recipe. It will make the burfi look more beautiful. But I avoid adding food color to the recipe as it is not healthy.

You may also like other popular desserts from this website:

  1. Rava Gulab Jamun
  2. Besan ke laddu

How to make Lauki Barfi recipe with step by step photos:

Preparations to be done:

  1. Grease an Aluminum tray/Thali with sufficient ghee/clarified butter and keep it aside.
    Grease the aluminium tray with ghee/clarified butter to make lauki ki burfi
  2. Wash the bottle gourd and pat it dry. Peel off the skin. Remove the top and bottom part. Cut it in half.  Remove the soft seed part in the center.
    Peeling and cutting the lauki to make lauki ki burfi>Remove the seeds from the centre of lauki
  3. Using a grater/food processor grate the bottle gourd/lauki. Make sure to grate it finely.
  4. Gently squeeze out the excess water. Use this water to make any curry/soup. Do not throw it. Also, do not squeeze it hard. We need some amount of juice to be retained in lauki so that it is cooked in its own juices. Keep it aside.
    Grate the lauki and squeeze out the extra water to make lauki barfi
  5. Heat a pan and add ghee/clarified butter. Roast almonds & cashews till it is golden in color & turns aromatic. Keep it aside. Also, roast the raisins in ghee till it puffs up. Keep it aside.
    Roasting the cashews, almonds and raisins in clarified butter to garnish on the top of lauki barfi

Making the Lauki barfi recipe:

  1. Heat 2 tbsp ghee/clarified butter. Add grated lauki and sauté it for a minute. Now cover and cook it till it is soft. It will take around 8-10 minutes. Keep stirring it in between.
  2. Remove the lid and cook it uncovered for 2 more minutes or until all the moisture from it evaporates.
  3. Add sugar and mix it well. Once the sugar dissolves the mixture will become thin. Again keep stirring it till the moisture from the mixture evaporates.
  4. Now to it add mawa. Mix it well. The mixture will start to solidify, becomes thick and will start to leave the pan. You can see it forms like a lump.
  5. Add some roasted cashews, almonds and raisins (reserve a few to be used later). Mix and switch off the flame.
  6. Finally, add cardamom powder to it and mix.
  7. Pour the mixture in a greased mold. Sprinkle some cashews and almonds on the top. Press it with a ladle.
  8. Let it sit for an hour.
  9. Cut lauki ki burfi in the desired shape and serve.

Recipe card for Bottle gourd burfi:

Lauki ki barfi recipe | How to make lauki barfi (step by step)

Lauki ki burfi recipe – Make this delicious lauki ki burfi within 15 minutes. Lauki barfi made with lauki, sugar, mawa, ghee and cardamom powder.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 9 burfi
Author Preeti Nayak

Ingredients

  • 2 Cups Grated bottle gourd/lauki tightly packed, after squeezing out the water
  • 3 tbsp Ghee/clarified butter
  • 1/2 Cup Sugar
  • 1/2 Cup Mawa
  • 1 tsp Cardamom powder
  • 2 tbsp Almonds/Badam sliced
  • 2 tbsp Cashews/Kaju sliced
  • 2 tbsp Raisins/Kismis

Instructions

Preparations to be done for making lauki barfi recipe:

  • Grease an Aluminum tray/Thali with sufficient ghee/clarified butter and keep it aside.
  • Wash the bottle gourd and pat it dry. Peel off the skin. Remove the top and bottom part. Cut it in half. Remove the soft seed part in the center.
  • Using a grater/food processor finely grate it.
  • Gently squeeze out the excess water. Do not squeeze it hard. We need some amount of juice to be retained in lauki so that it is cooked in its own juices. Keep it aside.
  • Heat a pan and add ghee/clarified butter. Roast almonds & cashews till it is golden in color & turns aromatic. Keep it aside. Also, roast the raisins in ghee till it puffs up. Keep it aside.

Making the Lauki burfi recipe:

  • Heat 2 tbsp ghee/clarified butter. Add grated lauki and sauté it for a minute. Now cover and cook it till it is soft. It will take around 8-10 minutes. Keep stirring it in between.
  • Remove the lid and cook it uncovered for 2 more minutes or until all the moisture from it evaporates.
  • Add sugar and mix it well. Once the sugar dissolves the mixture will become thin. Again keep stirring it till the moisture from the mixture evaporates.
  • Now to it add mawa. Mix it well. The mixture will start to solidify, becomes thick and will start to leave the pan. You can see it forms like a lump.
  • Add some roasted cashews, almonds and raisins (reserve a few to be used later). Mix and switch off the flame.
  • Finally, add cardamom powder to it and mix.
  • Pour the mixture in a greased mold. Sprinkle some cashews and almonds on the top. Press it with a ladle.
  • Let it sit for an hour.
  • Cut lauki ki burfi in the desired shape and serve.

Video

Notes

  1. Taste a small piece of bottle gourd and if it is bitter then discard it.
  2. Cook the lauki properly. It should be soft. If remained uncooked it will not taste good. 
  3. Do not skip adding mawa while making the burfi. It enhances the flavor of burfi.

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