Diwali is around the corner and this word BURFI or BARFI is so symbolic with the festival for me.
The festival of lights and rangoli, is also a time to send and receive gifts.
I remember out of all the gifts that we received, I would be searching for this ONE SWEET in those boxes which my mom used to stack carefully in the refrigerator. It could be any burfi – pista, pineapple, chocolate, almond, cashew. It would be finished off within minutes. I absolutely loved it.
Yes, I am speaking in past tense, because these days I make all of the above versions of burfi in my very own kitchen. And I don’t, rather cannot afford to eat like before, in my quest of weight watching, which is a futile effort and a distant dream for a food blogger. I am sure all my blogger friends would relate to it. But we shall keep trying.
So I thought why not start my Diwali series with a versatile ingredient and make a burfi out of it. The recipe is simple, does not take too long to make, and it turns out delicious. Enough reasons to get going.
Though bottle gourd is a vegetable, the desserts made out of it are quite something. Be it halwa or kheer and even burfi. Let’s try this sweet for a change.
Here I have avoided using the usual khoya / mawa instead I have added grated paneer to this recipe. You could add khoya if you want to. Also, some recipes suggest squeezing out all the liquid from the grated bottle gourd. I have skipped this step. I prefer cooking the bottle gourd in its juices. It adds to the flavour and after all the bottle gourd burfi should also taste like one isn’t it ?
The milk powder helps in drying the moisture and makes a creamy burfi, hence it is a good idea to add it.
Lauki ki Burfi
Ingredients :
- 2 cups peeled and grated bottle gourd
- 125 gm paneer
- 3 tbsp milk powder
- 3 tbsp ghee
- ¼ cup sugar (or as per taste)
- ½ litre full cream milk
- 1 tsp powdered green cardamom
- ½ pinch salt
- For Garnishing chopped almonds and cashewnuts
Method :
- Heat a deep-bottomed pan and melt the ghee.
- Add the grated bottle gourd to the melted ghee and toss lightly for a couple of minutes. Cover and cook for about 5 minutes.
- Then add the boiled milk and further cook for about 10-15 minutes on low flame.
- Once the mixture is reduced add sugar and stir well.
- Cook till it turns into a thick consistency. (It should take around 3-4 mins)
- Finally add the grated paneer, salt, milk powder and cardamom powder. The paneer will leave some of its moisture.
- Keep stirring for a few minutes till the mixture turns thick and comes together.
- Grease a plate with a little ghee.
- Transfer the prepared halwa to the plate. Spread it evenly and garnish with chopped cashews and almonds. Keep it aside to cool at room temperature.
- Once the halwa is cool enough, refrigerate it for 4-5 hours to set the burfi.
- Once set cut into desired shapes and sizes.
- Lauki burfi is ready to be served.
Note :
- Do ensure after grating the bottle gourd you immediately start cooking the burfi, else the bottle gourd tends to lose colour.
- You could also add khoya/mawa while preparing the burfi.
- I have added two drops of edible green colour to enhance the festival recipe. It is optional.
