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Today I post
something sweet for festive days or small Indian get together i.e. “Lauki ki
barfi/ Bottle gourd fudge/ Dhudhi ki barfi”. It’s a really so tasty and healthy
Indian mithai which easy to prepare and easy to store for some days. Under this
recipe, you have to cook grated lauki with milk and khoya and garnish with
cardamom, pistachios or silver warq whatever easily available.
something sweet for festive days or small Indian get together i.e. “Lauki ki
barfi/ Bottle gourd fudge/ Dhudhi ki barfi”. It’s a really so tasty and healthy
Indian mithai which easy to prepare and easy to store for some days. Under this
recipe, you have to cook grated lauki with milk and khoya and garnish with
cardamom, pistachios or silver warq whatever easily available.
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Bottle gourd, opo squash or long melon is a vine grown for its fruit, which can either
be harvested young and used as a vegetable,
or harvested mature, dried, and used as a bottle, utensil, or pipe. For this
reason, the calabash is widely known as the bottle gourd. It has a light green
smooth skin and a white flesh. Rounder varieties are called calabash gourds.
They come in a variety of shapes, they can be huge and rounded, or small and
bottle shaped, or slim and more than a meter long.
be harvested young and used as a vegetable,
or harvested mature, dried, and used as a bottle, utensil, or pipe. For this
reason, the calabash is widely known as the bottle gourd. It has a light green
smooth skin and a white flesh. Rounder varieties are called calabash gourds.
They come in a variety of shapes, they can be huge and rounded, or small and
bottle shaped, or slim and more than a meter long.
In India, it is
known as lauki, dudhi, or ghiya. In North India region, there are
so many savory dishes which prepare by bottle gourd or lauki. In Maharashtra,
the skin of the gourd is used in making a Chutney preparation. It’s very healthy in case
of heart disease and high blood pressure. It’s consumed in majority of the Indian
families because of availability in reasonable market price. Ayurveda also recommends the juice of
this gourd in the treatment of acidity,
indigestion and ulcers as it serves as
an alkaline mixture.
known as lauki, dudhi, or ghiya. In North India region, there are
so many savory dishes which prepare by bottle gourd or lauki. In Maharashtra,
the skin of the gourd is used in making a Chutney preparation. It’s very healthy in case
of heart disease and high blood pressure. It’s consumed in majority of the Indian
families because of availability in reasonable market price. Ayurveda also recommends the juice of
this gourd in the treatment of acidity,
indigestion and ulcers as it serves as
an alkaline mixture.
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Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serving: 10 Pieces
Ingredients
1 Cup Bottle
Gourd/ Lauki, Grated
Gourd/ Lauki, Grated
2 Cup Milk
1/2 Cup
Condense Milk/ Khoya
Condense Milk/ Khoya
1/3 Cup
Sugar
Sugar
1 Tsp.
Cardamom Powder
Cardamom Powder
1/4 Tsp.
Green Color
Green Color
For Garnishing
Pistachio, Chopped
Pistachio, Chopped
Pictorial
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Direction
Peel and
grate the lauki. Boil the milk in pan on medium flame; add grated lauki in
boiling milk. Stir continuously till milk reduces to half from the original
quantity.
grate the lauki. Boil the milk in pan on medium flame; add grated lauki in
boiling milk. Stir continuously till milk reduces to half from the original
quantity.
Now add grated
khoya, cardamom powder and green color. Stir continuously. Add sugar as per
your taste buds and mix well. When froth start leaving vessel’s corner.
khoya, cardamom powder and green color. Stir continuously. Add sugar as per
your taste buds and mix well. When froth start leaving vessel’s corner.
Remove from
the flame and pour into pre-greased tray or plate. Keep aside to cool for one
hour and cut into square pieces and garnish with chopped pistachios. Now lauki
barfi is ready to serve in festive season.
the flame and pour into pre-greased tray or plate. Keep aside to cool for one
hour and cut into square pieces and garnish with chopped pistachios. Now lauki
barfi is ready to serve in festive season.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Tempting barfi…..
lovely burfis. me do a similar make, but shape it as small balls in cupcake liners
Different n new to me
Wow that's a nice colour to add..:)
Super delicious and very innovative burfi.
wow!!!!! nice recipe, Looking Yummy
http://www.mjaayka.com/
very tempting and inviting fudge.
Very interesting.
mouthwatering sweet..http://accessiblediary.blogspot.in/
looking so very delicious and lovely color dear 🙂
nice and colorful burfi,nice presentation…
very yummy and delicious…
Looks so inviting!! Barfis have a lovely color! 🙂
http://www.rita-bose-cooking.com/
Lovely color on the burfis and they look delicious!
This looks delicious and is a healthy sweet.
My suggestion is to not to add the green colour always. Colour is not good for health.
Add it only when made for special occasions.
-Raksha
Raksha's Kitchen
is this possible dear…i would have never imagined one such recipe
Looks good Preeti…I make it every year for Diwali.
wowhhh delicious and innovative…
Wow , my mum used ti make it and here we call it Ghiya ki laudge.
You have a nice blog with awesome clicks . I have just started following you and it would be highly n outraging if you may follow me back. http://cookingwithsapana.blogspot.com
Thanks
Sapana
new recipe for me, looks nice
Heard of doodhi halwa, but not burfi. Sounds delicious and love that color.
Halwa is familiar, burfi is not. but this looks nice and brilliant!
This is like Lauki halwa 🙂 What a lovely green color this one has.
halwa looks so picture perfect.. would be perfect for occassions and parties!!
Sowmya
Event – Celebrate – Summer
Event – Bake Fest
Love this pretty green burfi..
Very new for me. Lovely one.
new to me. Sounds good.
I prepare kheer and halwa with bottle gourd and so can guess how fantastic these burfis might have tasted.