Instant Lauki Ki Barfi Recipe, Easy Mithai without Mawa
Lauki Ki Barfi is an Indian mithai (sweet) recipe made from bottled gourd, milk, and sugar. This lauki ki barfi carries a soft, moist texture and a fudge shape. Bottle gourd is called Ghiya, dudhi, and lauki in Hindi. This Ghiya ki Barfi, or Dudhi ki barfi, is an instant mithai recipe prepared in 30 minutes. You need a few ingredients in your pantry to make this mouth-watering dessert. Lauki has many health benefits, and many people do not like to eat this vegetable. You will be surprised with this mouth-watering, delicious, and creamy mithai, and I am sure once you make this at home, you will always make it. People make this Lauki ki barfi, especially during Diwali or any festival season. Lauki is the vegetable permitted during vrat or any fasting day. This Lauki ki Launj is a perfect sweet dish for Navratri or any fasting day. This barfi is excellent for the pooja bhog thaal. There are various ways to prepare this Lauki ki barfi. Today, I am sharing an easy, quick, instant recipe with lauki, milk, milk powder, cashew nut powder, and sugar. Some also add mawa, but all the time, mawa or khoya is not readily available at home. Milk powder works perfectly fine for the mithai.
Prep Time5 minutesmins
Cook Time35 minutesmins
Resting time4 hourshrs
Total Time4 hourshrs40 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 12Servings
Ingredients
1200grams Bottle Gourd
5½tbspGhee
170grams Sugar
1cupMilk
1 cup or 110 grams Milk Powder
3tbsp Cashew Nut Powder
½tsp Cardamom
pinch Nutmeg
2tbsp Nuts
Green Color Optional
Instructions
Take 1200 grams of bottle gourd. Wash and wipe it with a clean napkin. Ensure you select a green in color and thin vegetable. A thinner bottle gourd has fewer seeds or is seedless.
Cut both the ends of the bottle gourd and peel the skin off.
Chop the vegetable in a vertical shape.
There are tiny seeds in the vegetable.
Slightly cut the white part of the vegetable. This step is optional as the seeds are tiny.
Grate the bottle gourd using the large holes of the grater. Be quick in this process; bottle gourd may turn black when exposed to air.Tip - There is no need to squeeze out the excess water content in the bottle gourd.
Add 2 tbsp of ghee to a heavy bottom pan and let the ghee heat up. Add the grated bottled gourd.
Stir continuously and cook on a high flame for 8 to 10 minutes or until the water content in the bottle gourd is not absorbed.
After 8 to 10 minutes, no water content in the mixture.
Add 170 grams of sugar. Stir continuously and cook till the sugar dissolves.
Cover with the lid and simmer for 7 to 8 minutes or until the sugar syrup is absorbed.
Stir occasionally.
After 7 to 8 minutes, the mixture has absorbed the sugar syrup.
Add one cup of full-fat cream milk and mix all the ingredients well. Cover with the lid and simmer for 7 to 8 minutes.
Add one cup of milk powder in a bowl, add 3 tbsp of melted ghee, and mix all the ingredients well.
Add 3 tbsp of cashew nut powder and mix all the ingredients well.Tip - Adding cashew powder is optional. Cashew nut gives binding and makes the barfi rich in taste.
After 7 to 8 minutes, the mixture has absorbed the milk. Add some green color and mix all the ingredients until well combined.
Add the prepared milk powder and mix all the ingredients until well combined.
The mixture is sticky. Stir continuously and cook on a medium flame until it leaves the sides of the pan.
Add ½ tsp cardamom, a pinch of nutmeg, and some nuts, and mix it well.
The mixture has left the sides of the pan. Add ½ tbsp of ghee and mix it well.
Transfer the mixture to a greased tray and spread it evenly. Garnish it with some almonds and pistachios. Let the barfi rest for 4 to 5 hours or overnight.
Cut them into the desired shape and size.
Creamy and delicious barfi is ready to serve.
Enjoy it with your family and friends any time of the year.