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ghiya ki barfi
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4.41 from 5 votes

Lauki barfi recipe

Lauki nariyal barfi can also be made with dessicated coconut instead of coconut flour.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Cuisine: Indian
Keyword: dudhi burfi, ghiya barfi, ghiya burfi, lauki barfi, lauki burfi, lauki nariyal barfi, lauki nariyal burfi
Servings: 8


  • 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


  • 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.


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.