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Greta

Certified Nutrionist & Food Blogger at Deliciously URS

Hello I am Greta and welcome to Deliciously URS. My blog is an extension of my rendezvous with food. From a complete non-cook to grappling with the kitchen and now exploring world cuisines, it has been a beautiful journey.

Lauki ki burfi

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 :

  1. Do ensure after grating the bottle gourd you immediately start cooking the burfi, else the bottle gourd tends to lose colour.
  2. You could also add khoya/mawa while preparing the burfi.
  3. I have added two drops of edible green colour to enhance the festival recipe. It is optional.

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