Lauki Burfi – I have been making this burfi for many years but somehow never managed to share with you. The best thing about this Lauki Burfi – other than it being very delicious, fat-free, milk based sweet is that it is made with lauki ( doodhi, bottle gourd, ghiya).
Of all the vegetables I find difficult to feed kids this one definitely wins hands down. my kids just can’t stand lauki in any form. For many years they ate this burfi without realising that it had lauki in it. My younger son would always say mom make that green burfi.
Then one day they saw me grating lauki for it and realisation dawned. I had a very difficult time making them eat it again. But once they tasted it again they decided they can ignore lauki in it and all was back to normal. 🙂
How to make Lauki Burfi
Preparation time: 5 minutes
Cooking time : around 35-40 minutes
makes around 15 pieces
2 cups grated lauki ( I got it from a 350 grams lauki )
4 cups milk
1/2 cup sugar
1/2 tsp cardamom powder
1 tbsp slivered pistachio and almonds
ghee to grease the dish
Note : If you like your desserts less sweet you can reduce 1 tbsp sugar from 1/2 cup. It would still taste good.
To make Lauki Burfi
When milk comes to a boil add grated pulp of Lauki. Cook on high flame for 5 minutes and then reduce the flame to low. Let the mixture cook for around 20-25 minutes. Keep on stirring in between.
When the mixture comes together turn the flame to high and cook for 3-4 minutes stirring continuously. When there is no milk left add sugar. Keep on stirring. The mixture will become liquidy again. Add elaichi powder. Cook for 3-4 minutes more till it becomes dry again.
Keep a greased thali ready. pour mixture in it and press lightly to make it smooth. Sprinkle slivered pistachio and almonds. Let it come to room temperature and then shift to the fridge. It is better to store this burfi in the fridge as it is a bit soft. Take out just before serving.