Lauki Barfi Recipe (Bottle Gourd Barfi)
Lauki Barfi, also known as Bottle Gourd Barfi, is a traditional Indian sweet that beautifully transforms a simple vegetable into a rich and delicious dessert. Prepared with grated bottle gourd, milk, khoya, sugar, and aromatic cardamom, this barfi has a soft, melt-in-the-mouth texture and a mildly sweet taste. It is especially popular during Indian festivals like Diwali, Holi, Raksha Bandhan, and family celebrations. Despite being made from lauki, the final dish has no vegetable taste at all—making it a perfect surprise sweet for guests. This homemade Lauki Barfi recipe is easy, authentic, and ideal for festive cooking as well as special occasions.
Ingredients
Main Ingredients
- Bottle gourd (lauki), peeled and grated – 1 kg
- Full cream milk – 1 litre
- Khoya / Mawa – 200 grams
- Sugar – 250–300 grams (adjust to taste)
- Desi ghee – 4 tablespoons
- Cardamom powder – 1 teaspoon
Dry Fruits for Garnishing
- Cashews – 10–12, chopped
- Almonds – 10–12, sliced
- Pistachios – 2 tablespoons, finely chopped
Preparation of Bottle Gourd
- Wash the bottle gourd thoroughly and peel it.
- Remove seeds and the soft inner portion.
- Grate the lauki finely.
- Lightly squeeze out excess water, but do not make it completely dry.
How to Make Lauki Barfi
Step 1: Cook the Lauki
Heat 2 tablespoons of ghee in a heavy-bottom pan. Add the grated bottle gourd and sauté on medium heat for 8–10 minutes until it becomes soft and the raw smell disappears.
Step 2: Add Milk
Pour in the full cream milk and mix well. Cook on low to medium heat, stirring occasionally, until the milk reduces and is fully absorbed by the lauki. This step requires patience for the best texture.
Step 3: Add Khoya
Once the mixture becomes thick, add grated khoya. Mix well and cook for another 5–7 minutes until everything blends smoothly.
Step 4: Add Sugar
Add sugar and mix continuously. The mixture will loosen as sugar melts. Keep cooking and stirring until it thickens again and starts leaving the sides of the pan.
Step 5: Flavoring
Add cardamom powder and the remaining ghee. Mix well. Add half of the chopped dry fruits and combine evenly.
Setting the Barfi
- Grease a tray or plate lightly with ghee.
- Transfer the prepared mixture onto the tray and spread evenly.
- Sprinkle remaining dry fruits on top and gently press them.
- Let it set for 2–3 hours at room temperature or refrigerate for 1 hour.
- Once set, cut into square or diamond-shaped pieces.
Tips for Perfect Lauki Barfi
- Use tender and fresh bottle gourd for the best taste.
- Always cook on a heavy-bottom pan to avoid burning.
- Stir continuously during milk and sugar stages.
- Adjust sugar according to sweetness preference.
- If khoya is unavailable, cook the milk longer until thick.
Why You’ll Love This Recipe
- A unique Indian sweet made from a healthy vegetable
- Perfect balance of richness and mild sweetness
- Ideal for festivals and gifting
- Easy to prepare at home with simple ingredients
Storage Tips
- Store in an airtight container.
- Keeps well for 1–2 days at room temperature.
- Refrigerated shelf life: up to 4–5 days.
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