Lauki barfi recipe
Lauki nariyal barfi can also be made with dessicated coconut instead of coconut flour.
Servings: 8
Ingredients
- 4 cups grated lauki/bottle gourd
- 2 cups milk
- 1 cup mawa/khoya
- ¾ cup coconut flour/desiccated coconut
- ¾ cup sugar
- 4 tablespoon ghee
- ½ teaspoon cardamom
- sliced nuts for garnish
Instructions
- On a low flame,heat 2 tablespoon ghee and saute bottle gourd.Cook for 10 mins.
- Add milk with mawa/khoya/reduced milk,let is cook on low flame.
- Once the milk has evaporated by 75%,add cardamom,sugar and coconut flour/finely dessicated coconut.
- Let is cook on slow flame, add 2 tablespoon ghee and cook until it comes out as a homogeneous mixture.
- Tranfer it to a tray lined with baking paper,garnish with nuts.
- Allow this to set for few hours until it has cooled down.
- Transfer to the refrigerator for few hours
- Cut into desired shapes.
Notes
If you do not have mawa/khoya, then reduced 4 cups of milk by half and add that to the burfi without any extra milk.