Lauki ki Barfi
Gourd and milk solids come together in this South Asian dessert, perfumed with cardamom and rose water and simmered on the stove. It's finished with slivered almonds pistachios and saffron strands.
25 min · Serves 1 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- easy
- 1
In a heavy bottom pan, add grated bottle gourd, 3 cups of whole milk, mix well. Bring it to boil.
- 2
Cook until milk is reduced to to less than half and mixture turns thick, stir to avoid burning.
- 3
Add saffron soaked milk, khova and sugar, mix very well. Cook until barfi mixture comes together to form a lump.
- 4
Add rose water and cardamom powder, mix well. Cook until mixture starts leaving the pan and forms a soft ball.
- 5
Place the on plate greased with little ghee.Allow it to cool and set well. Refrigerate. Once set, cut in desired shape and size. Garnish with slivered almonds pistachios and saffron strands.
- 6
Barfi stays swell for 4 days in clean airtight container under refrigeration.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
