Make halwai-style Lauki Barfi at home with bottle gourd, milk, khoya, and dry fruits. This easy vrat-friendly sweet recipe is rich, flavorful, and perfect for festive occasions.
Celebrate fasts and festivals with this melt-in-the-mouth Lauki ki Barfi (Bottle Gourd Burfi). Made with fresh bottle gourd, rich mawa, and aromatic cardamom, this easy-to-follow recipe yields perfect, halwai-style burfi right at home!
Check off ingredients as you gather them.
Wash and peel the bottle gourd. Cut it in half lengthwise and remove the soft, seedy inner core. Grate the firm outer part of the lauki.
Squeeze out the excess water from the grated lauki completely using your hands or a muslin cloth.
Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the grated lauki and sauté on medium heat for 4-5 minutes until it shrinks slightly.
Pour in 1 cup of full cream milk. Cover and cook on medium-low heat, stirring occasionally, until the lauki becomes soft and the milk is completely absorbed.
Add the sugar to the cooked lauki. The sugar will melt and release water. Continue to cook and stir on medium heat until the moisture evaporates.
Add the crumbled mawa (khoya) and mix thoroughly. Cook for another 3-4 minutes until well combined.
Add a pinch of green food color (if using), cardamom powder, and half of the chopped dry fruits. Cook the mixture, stirring continuously, until it starts leaving the sides of the pan and reaches a thick, setting consistency.
Grease a plate or tray with a little ghee. Transfer the mixture onto the tray and spread it evenly to your desired thickness.
Garnish with the remaining chopped almonds and pistachios, pressing them gently with a spatula so they stick.
Allow the barfi to set at room temperature for 2-3 hours. Once set, cut into square or diamond shapes and serve.
This Lauki Ki Barfi is a classic Indian sweet made with fresh bottle gourd, milk, mawa, and aromatic cardamom. Cooking the lauki until all the moisture evaporates is the key to achieving a rich, fudgy texture. Once set, the barfi is perfect for festivals, celebrations, or as a homemade dessert with a cup of tea.
For rich halwai-style Lauki Barfi, squeeze out excess water from the grated bottle gourd before cooking. Roast it well in ghee and cook until all moisture evaporates. This enhances flavor, improves texture, and helps the barfi set perfectly.
Yes, if mawa is not available, you can substitute it with 1 cup of milk powder or 1/2 cup of fresh cream (malai) to get a similar rich texture.
You can store Lauki ki Barfi in an airtight container in the refrigerator for up to 8-10 days.
Absolutely! This barfi is made with pure ingredients like bottle gourd, milk, ghee, and khoya, making it perfect for fasting occasions like Navratri or Janmashtami.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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