Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with detailed photo and video recipe. A unique and interesting vegetable-based sweet recipe prepared with bottle gourd, milk and sugar. It basically, carries a moist and layered texture similar to a fudge-like texture and hence can be served for any occasion and celebration. Typically, it is prepared with just milk and sugar, but this sweet is also made with coconut grate too, making it more flavoured & tasty.


Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with step-by-step photo and video recipe. Indian sweets or dessert recipes are known for their creamy, rich texture and taste. These are typically prepared with a combination of flours, milk and the most important ingredient sugar or jaggery for the sweet taste and texture. However, it can also be prepared with vegetables and the bottle gourd is one such vegetable to prepare lauki ki barfi recipe known for its texture and taste.

I have posted quite a few vegetable-based sweet or dessert recipes. But these were either halwa or milk based kheer recipes, which can be trivial to prepare by just mixing it with sugar or milk. However, in that sense, this fudge is slightly complicated, especially to get that fudge-like texture. But, trust me this is still an easy and simple barfi recipe and also termed as better sweets compared to all the other Indian sweets. Apart from the sugar intake, you also have a large number of vegetables in this sweet, which makes it stand out from all the other sweets. Do try this sweet once and I am sure you would like it to the core.

Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi

Furthermore, some more related and useful tips, suggestions and variants to the lauki ki barfi recipe. Firstly, this recipe is made with milk and sugar with some trace of coconut for better texture. However, with milk, it can take more time to get the desired texture, and therefore you may use khoya to hasten the process. Secondly, if you would like to make it more healthy, you may use jaggery for better colour and taste. However, sugar is much preferred for better texture and shape. Lastly, if you need this sweet quick and easy instead of barfi, you may serve it as thick halwa. Also, if you are preparing barfi, you may freeze it in the refrigerator to hasten the shaping process.

Finally, I request you to check my other related Sweets Recipes Collection with this post on lauki ki barfi recipe. It mainly includes my other related recipes like Peanut Katli Recipe – Cheaper Kaju Katli, Suji Ka Halwa Recipe, Thandai Barfi Recipe, Makhana Ladoo Recipe – No Sugar, carrot malpua – no soda no maida, rasa vada sweet, murmura chikki, besan barfi, coconut burfi with jaggery, kalakand sweet. Further to these, I would also like to add some more related recipe categories like,

Recipe Card for Lauki Ki Barfi Recipe:

Ghiya Ki Barfi

Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi

easy Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi


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for milk coconut mixture:

  • firstly, peel the skin of 1 kg lauki. make sure to take tender lauki as they are easy to cook and have fewer seeds.
  • remove the seeds and grate the lauki.
  • in a large kadai, heat 2 tbsp ghee and add grated lauki.
  • saute for 5 minutes, or until the water from lauki is gone and lauki is softened.
  • add 2 cup milk and cook well.
  • cook until the milk is evaporated completley and lauki softens.
  • now add ¾ cup sugar and 3 drops green food colour.
  • mix well until the sugar melts completely.
  • meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well.
  • also, add 1 cup coconut and cook well.
  • cook until the mixture thickens and starts to separate the pan.
  • transfer the milk coconut mixture to lauki base.
  • mix well and continue to cook on medium flame.
  • cook until the mixture starts to separate the pan and holds the shape.
  • further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well.
  • transfer to the tray lined with baking paper.
  • level up and rest for 3 to 4 hours or until the burfi is set completely.
  • now, unmould and apply silver vark.
  • cut into the desired shape.
  • finally, enjoy lauki burfi or store it in the refrigerator for a week.



How to make Ghiya Ki Barfi with step by step photo:

  1. firstly, peel the skin of 1 kg lauki. make sure to take tender lauki as they are easy to cook and have fewer seeds.
  2. remove the seeds and grate the lauki.
  3. in a large kadai, heat 2 tbsp ghee and add grated lauki.
  4. saute for 5 minutes, or until the water from lauki is gone and lauki is softened.
  5. add 2 cup milk and cook well.
  6. cook until the milk is evaporated completely and lauki softens.
  7. now add ¾ cup sugar and 3 drops green food colour.
  8. mix well until the sugar melts completely.
  9. meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well.
  10. also, add 1 cup coconut and cook well.
  11. cook until the mixture thickens and starts to separate the pan.
  12. transfer the milk coconut mixture to lauki base.
  13. mix well and continue to cook on medium flame.
  14. cook until the mixture starts to separate the pan and holds the shape.
  15. further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well.
  16. transfer to the tray lined with baking paper.
  17. level up and rest for 3 to 4 hours or until the burfi is set completely.
  18. now, unmould and apply silver vark.
  19. cut into the desired shape.
  20. finally, enjoy lauki burfi or store it in the refrigerator for a week.Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi

notes:

  • firstly, instead of milk powder mixture, you can also add khova.
  • also, adding coconut gives a nice flavour to the burfi.
  • additionally, do not squeeze off the juice from lauki, it actually helps to cook lauki and keep burfi flavourful.
  • finally, lauki burfi recipe tastes great when prepared with good quality milk.

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