Introduction – Hello friends, we welcome you to the khana khilana recipe blog. Today we will tell you about a very tasty dish made from bottle gourd. (Bottle gourd) Lauki Ki barfi Recipe is a popular delicious dessert made in Indian homes on Indian festivals like Diwali, Janmashtami and Rakshabandhan.
This dessert is made and eaten on special occasions, even during religious worship and fasting, it is offered to God and distributed to people as prasad. This recipe made from fresh and raw bottle gourd has many health benefits.
In the recipe, raw fresh bottle gourd is peeled and grated, after which it is mixed with sugar and cooked, after cooking on medium flame for an hour, mawa and small cardamom and kewda are added to it and cooked a little more, when it cools down, spread it evenly in a plate and freeze, after 2 or 3 hours when it is frozen, apply silver foil on it or put finely chopped almonds on top, cut into square 2 inch size pieces and serve.
Preparation Time – 20 – 25 Min
Cook Time – 45– 50 Min
Total Time – 1 Hour 20 Min
Servings – 6 to 8 serve
Cuisine – Indian
Lauki Ki Barfi Recipe Ingredients:
- 1 kg – Bottle Gourd (grated)
- 250 gm – Mawa (grated)
- 250 gm – Sugar
- 8 – Green Cardamoms (crushed)
- 2 teaspoon – Kewda
- 1 teaspoon – Desi Ghee
- 15 – Almonds (chopped)
- 10 – Cashews (chopped)
- 10 – Silver work
Lauki Ki Barfi Recipe Instructions:
Step 1
First of all, Try cutting a bottle of gourd and eating it, if it is bitter then do not use it. We will peel and grate the Lauki, after that, we will wash the grated Lauki in water and take out the water in a sieve. Will keep mawa grated. Finely crushed green cardamom. Finely chop the almonds and cashews.
Step 2
Now we will put a deep pan on the flam inside add grated Lauki and sugar and stir slowly on medium flame, Keep stirring the Lauki and sugar slowly every 2 minutes. Do not add water because Lauki releases his own water when it gets hot.
Step 3
Lauki and sugar will take 40 to 45 minutes to cook in this way. Keep stirring the bottle gourd after every 5 minutes. After 40 to 45 minutes, when the sugar syrup starts drying up and looks a little tight while stirring look, then we will put our grated mawa in it and mix it while stirring it well on the slow flame.
Step 4
After mixing the mawa and bottle gourd well, press the flame a little faster and tighten it by stirring it for 10 to 15 minutes. The gourd and sugar syrup have to be completely dried while stirring. When this mixer becomes completely tight, we will turn off the flame. Add chopped green cardamom and kewra inside it and mix.
Step 5
Then take a big plate or tray with standing edges and melt desi ghee in it spread it all over and spread your gourd and mawa paste evenly in 1/3 inch thickness. Then put the silver file on it with a 1-inch gap and top it with chopped almonds and cashews and press it a little with your fingers so that the almonds stick to the gourd barfi.
Step 6
After 4 hours, we will heat the gourd barfi tray slightly from the bottom so that the barfi will leave its place, with the help of a knife, cut the pieces in square size and apply them on butter paper. Square-size butter papers are available in the market for applying barfi, they will be applied very cleanly in the pieces of each gourd barfi on the butter paper. Our Lauki Ki Barfi Recipe is ready, Serve it fresh and eat it yourself.
Tips And Notes
1 – You can apply a little green edible color in gourd barfi when all the sugar syrup dries up so that the white whiteness of mawa will be released and the natural greenness of the gourd will come in Barfi, which looks natural.
2 – While stirring on a medium film, the sugar syrup has to be dried completely, if even a little syrup remains in the mixer, then your barfi will not set properly.
3 – Always take fresh and soft bottled gourd for barfi because ripe gourd has seeds and pulp in the middle, due to which gourd barfi is not good and its seeds come in the mouth while eating.
4 – Some people make barfi by cooking bottled gourd in milk, but that process becomes very long, so after cooking bottled gourd in sugar syrup, we prepare like barfi by mixing mawa.
Faq
Q: What are the benefits of eating bottle gourd?
Ans: Eating bottle gourd is very beneficial for health. Bottle gourd improves our digestion. Gourd should be eaten a little before cooking in any form. If the gourd is bitter then it is poisonous, it is injurious to health, it should be thrown away, and it should not be cooked.
Q: Why does ghee apply gourd barfi even before spreading it on the plate?
Ans: Applying ghee before setting the gourd barfi on the tray, after setting, it leaves its place easily when heated a little, it does not stick, so we apply a little desi ghee on it.
Q: Is bottle gourd cold to eat?
Ans: Yes, bottle gourd has a cooling effect. Eating bottled gourd in summer is beneficial for health. You can eat it by making it a vegetable in any way. Gourd raita can also be prepared and eaten. Gourd barfi can also be prepared and eaten.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about Lauki Ki Barfi Recipe. In this recipe, We told you that after peeling and grating the gourd, wash it, drain its water, and cook it for 40 to 45 minutes with sugar in the pan, after that add grated mawa and cook it well for 15 minutes, After it is well made, they are applied in a trey, after freezing for 3 to 4 hours, topping for almonds and cashews, cut them into square sizes and serve. We hope you enjoy this recipe. Which recipe do you want to know about please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Lauki Ki Barfi / Nutrition Value
Amount Per Serving 100 gm
Calories➡ 20 kcal
Fat➡ 3.5 gm
Carbs➡ 20 gm
Protein➡ 3.5 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
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