Lauki ki Burfi


Preparation time: 40 minutes

  • 1 cup lauki/bottle gourd, washed, peeled and grated
  • 2 tsp green cardamom/ elaichi powder
  • 3 cups milk
  • 1 tbsp coconut grated
  • ¼ cup mawa/dry milk powder
  • ¼ cup sugar
  • 2 tbsp ghee
  • Few strands of saffron soaked in 4tbsp of warm water/milk
  • Silver foil, cashew nuts for decoration

  • Heat some ghee in a heavy bottomed/non-stick pan. Add the grated bottle gourd and stir till all the water evaporates from it. 
  • Add milk, saffron milk/water and cardamom powder and boil till the milk reduces to 1/3rd.Keep stirring continuously and do not let the mixture burn at the bottom of the pan. 
  • Now add the mawa (or dry milk powder) and grated coconut and mix well. Keep stirring till the mixture becomes thick and starts to bind together. 
  • Add sugar and mix well. Remove from heat and let it cool for 5-10 minutes. 
  • Grease a plate/container with oil and place the mixture on it spreading it evenly. Press the silver foil on it. Keep it in the refrigerator for 6-8 hrs so that the burfi sets. Before serving cut them into squares and garnish with cashew nuts.