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.