Instant Lauki Ki Barfi Recipe | लौकी की बर्फी | Ghiya ki Barfi | Easy Lauki Ki Barfi

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories, while jaggery adds a unique flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free, while butter is often less expensive.

khoya

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream is dairy-free, while evaporated milk is more accessible.

Cut the lauki into two pieces for easier peeling.

Peel the lauki and wash it thoroughly.

Grate the lauki using a grater.

Heat 2 tablespoons of desi ghee in a kadhai (wok).

Add the grated lauki to the hot ghee and sauté it well until the water evaporates.

Pour in 300 ml of milk and cover the kadhai. Cook on high flame for 10 minutes.

Once the milk starts to evaporate, continue to sauté the lauki until all the moisture is gone.

Add a little fruit color and mix it well.

Incorporate 1/2 cup of grated coconut into the mixture and mix thoroughly.

Add 1 cup of khandsari (unrefined sugar) and mix well. Optionally, you can use mishri (rock sugar) or regular sugar instead.

Add the finely chopped almonds, reserving some for garnish, and mix well.

Cook the mixture until the sugar moisture evaporates completely.

Add 200 grams of mawa (khoya) and mix it thoroughly into the mixture.

Add the freshly crushed green cardamom and mix well.

Continue to sauté the mixture until it thickens and starts to leave the sides of the kadhai.

Transfer the mixture into a suitable tray or container and spread it evenly.

Garnish with the reserved chopped almonds on top.

Allow the barfi to cool down. You can place it in the freezer for quick cooling or leave it outside for 1-2 hours.

Once set, cut the barfi into pieces.

Garnish with some cashew pieces on top before serving.

Serve the barfi and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens