Bottle Gourd Burfi recipe, also known as Lauki Burfi, is a popular Indian sweet treat made from grated bottle gourd (lauki), milk, sugar, and ghee. This dessert has a delicate flavor, with the lauki lending a subtle, earthy sweetness.
Traditionally made during festivals and special occasions, it’s a delightful dessert that combines the nutritional benefits of bottle gourd with the rich taste of milk solids and nuts. This version is completely eggless, making it suitable for vegetarians and those looking for a light, guilt-free indulgence. Whether you are celebrating a festival or craving something sweet, Bottle Gourd Burfi is an excellent choice!
Bottle Gourd Burfi Recipe-Ingredients and Instructions
Bottle Gourd Burfi Recipe
Equipment
- 1 Grater
- 1 Heavy-bottomed pan or kadhai
- 1 Spatula
- 1 Plate or tray for setting burfi
- 1 Parchment paper or ghee for greasing
- 1 Knife for cutting the burfi
Ingredients
- 2 cups bottle gourd (lauki), grated
- 1 cup full-fat milk
- ½ cup condensed milk
- 1 tablespoon ghee (clarified butter)
- 1 cup sugar (adjust according to sweetness preference)
- ½ teaspoon cardamom powder
- ¼ cup desiccated coconut (optional)
- 2 tablespoons chopped nuts (almonds, cashews, pistachios) for garnishing
- A pinch of saffron strands (optional)
Instructions
- Step 1: Prep the Bottle GourdPeel the bottle gourd and grate it finely.Squeeze out the excess water from the grated bottle gourd and set it aside.
- Step 2: Cook the Bottle GourdIn a heavy-bottomed pan, heat 1 tablespoon of ghee on medium heat.Add the grated bottle gourd and sauté for about 5-7 minutes, stirring frequently until the raw smell disappears.
- Step 3: Add Milk & CookPour 1 cup of full-fat milk into the sautéed bottle gourd.Cook on medium heat, stirring occasionally, until the milk is absorbed and the gourd becomes soft (about 10-12 minutes).
- Step 4: Sweeten the MixtureAdd the condensed milk and sugar to the cooked gourd.Stir continuously until the mixture thickens and begins to leave the sides of the pan (around 10 minutes).Add the cardamom powder and saffron (if using), and mix well.
- Step 5: Add Coconut (Optional)For added texture, stir in the desiccated coconut and cook for another 2-3 minutes until fully combined.
- Step 6: Set the BurfiGrease a plate or tray with ghee or line it with parchment paper.Pour the mixture into the tray and spread it evenly using a spatula.Garnish with chopped nuts, gently pressing them into the mixture.
- Step 7: Rest the BurfiLet the burfi set at room temperature for about 1 hour or until firm.Once set, cut it into square or diamond-shaped pieces.
- Step 8: Serve & StoreServe your delicious Bottle Gourd Burfi as a delightful Indian sweet!Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
Ingredients:
- 2 cups grated bottle gourd (lauki)
- 1 cup milk
- 1 cup sugar (adjust to taste)
- 2 tablespoons ghee (clarified butter)
- ½ cup khoya (milk solids) or condensed milk
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped nuts (almonds, pistachios, or cashews)
- A pinch of saffron (optional)
- Silver leaf (varak) for garnish (optional)
Instructions:
1. Preparation of Bottle Gourd
- Peel and grate the bottle gourd using a grater. Ensure to remove any seeds if the gourd is too mature.
- Squeeze out excess water from the grated bottle gourd using a muslin cloth or your hands.
2. Cooking the Bottle Gourd
- Heat 1 tablespoon of ghee in a non-stick pan or heavy-bottomed kadai over medium heat.
- Add the grated bottle gourd and sauté for 4-5 minutes, until it becomes slightly soft and the raw smell diminishes.
3. Adding Milk
- Pour in the milk and bring the mixture to a gentle boil.
- Let the bottle gourd simmer in the milk until it is completely cooked and the milk has reduced, stirring occasionally. This may take around 10-15 minutes.
4. Incorporating Sugar and Khoya
- Once the milk has almost evaporated, add the sugar and stir well.
- Continue to cook the mixture on medium heat until the sugar dissolves, and the mixture thickens.
- Add the khoya (or condensed milk) and mix thoroughly. Cook until the mixture comes together and starts leaving the sides of the pan.
5. Flavoring and Final Touches
- Add cardamom powder and saffron strands (if using) for enhanced flavor.
- Stir in the remaining ghee and chopped nuts, mixing well.
- Continue to cook for another 5-7 minutes until the mixture starts forming a dough-like consistency and leaves the sides of the pan.
6. Setting the Burfi
- Grease a plate or tray with a little ghee.
- Pour the cooked burfi mixture onto the tray and spread it evenly, smoothing the top with a spatula.
- Let it cool down for about 30-40 minutes or until it is firm enough to cut into squares.
7. Garnishing and Serving
- Once set, cut the burfi into desired shapes (squares or diamonds).
- Garnish with silver leaf (optional) and sprinkle extra nuts on top.
8. Storage
- Bottle Gourd Burfi can be stored in an airtight container for up to a week in the refrigerator.
Tips:
- If you prefer a richer taste, you can increase the amount of khoya or use full-fat milk.
- Adjust the sugar according to your taste, as bottle gourd has a mild sweetness of its own.
- Ensure the bottle gourd is cooked thoroughly, as any raw flavor can affect the final taste.
Health Benefits:
Bottle gourd is low in calories but packed with nutrients such as vitamin C, potassium, and fiber. It is known for its hydrating properties and can aid digestion, making this burfi a healthier alternative to traditional sweets.
Enjoy this delicious and healthy eggless Bottle Gourd Burfi as a festive delight or a simple homemade dessert!