#lauki ki barfi with milk
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Lauki Ki Barfi
A unique and tempting vegetable based dessert recipe made with bottle gourd, milk and sugar. It can be served for any occasion or celebration as it maintains a moist and flaky texture similar to fudge. It is generally made with only milk and sugar, but can also be made with grated sweetened coconut, which adds more flavor and aroma.
Indian sweet or dessert dishes are known for their velvety, rich surface and flavour. Most of the time, they are made from flour, milk and most importantly sugar or jaggery for the sweet taste and texture. Well, it can be prepared with vegetables as well and when it comes to lauki ki barfi recipe, bottle gourd is one such vegetable which is known for its texture and taste.
However, these were either milk-based kheer or halwa dishes, which could only be made by mixing them with milk or sugar. Still, in that sense, this fudge is a messy piece, especially to achieve that fudge-like surface. yet, trust me it is still a simple and basic barfi recipe and is considered to be a better pastry than any other Indian dessert. Apart from the use of sugar in this sweet, it also contains a hefty amount of vegetables, which makes it unlike any other sweet. I am sure once you taste this sweet, you will definitely like it.
furthermore, some additional valuable tips, ideas, and variations related to lauki ki barfi recipe. This recipe, first and foremost, is made with some amount of coconut along with milk and sugar for a better surface. However, with milk, it may take longer to create the ideal surface, and hence you can use khoya to speed up the effect. in addition, to make it more palatable, you can also add jaggery to it for better tone and taste. Anyway, sugar is much preferred for its better surface and shape. last but not least, if you need quick and easy you can serve this sweet as thick halwa instead of burfi. additionally, if you are making burfi, you can speed up the shaping process by freezing it in the refrigerator.
Ingredients for Lauki Ki Burfi Recipe:-
For ice cream-
1 kg bottle gourd
2 tbsp ghee
2 cups milk
¾ cup sugar
3 drops green food coloring
2 tbsp almonds (roasted)
¼ tsp cardamom powder
Silver work (for decoration)
For milk coconut mixture-
1 tsp ghee
1½ cups milk
¾ cup milk powder
1 cup coconut (grated or grated)
Method to make gourd barfi recipe:-
1.To make Loki's Barfi, we have to take Loki and peel the Loki.
2. Now the loki has to be washed well and dried by wiping it well with a cloth.
3. Now loki has to be grated and if there are seeds then the seeds have to be removed. Try not to play the part of the middle.
4. Now we have to take a big pan and put ghee in it and heat it. Now add grated bottle gourd to it.
5. Fry the lauki for 5 minutes or until the water leaves and the lauki becomes soft.
6. Now add sugar and a little green food color to it and stir.
7. Now let the sugar melt completely and mix well.
8. Now in the meantime, heat ghee, milk, milk powder in a pan and mix well.
9. Now add one cup of coconut powder to it and mix it well.
10. Now when the thick mixture is ready after cooking, leave the mixture in the pan. So the pan has to be removed from the heat.
11. Now this prepared mixture has to be put in the lauki kadai.
12. Now reduce the flame of the pan to medium and cook the mixture mixing well.
13. Now all the mixture has to be cooked in a pan until the mixture does not leave the vessel.
14. Now see if the mixture is leaving the vessel and changing shape.
15. Now you have to add almonds and cardamom powder to it and mix it well.
16 . Now we have to take a smooth plate or tray and prepare the plate by applying ghee properly.
17. Now take out the prepared mixture in a plate and with the help of a ladle, spread the mixture evenly on the plate.
18. Now the plate has to be kept in a cool place or in the fridge.
19. Now after 2 hours you have to see that the barfi must have been set.
20. Now we have to paste silver work on it if you have it.
21. Now in the plate itself, with the help of a knife, cut the barfi in the shape of your choice.
22. Now your Loki Barfi recipe is ready to eat, you can eat it even during fasting.
For more information visit the link: https://cookingkhajana.in/lauki-ki-barfi-recipe/
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Navratri Special Recipes
With the Navratri festival just around the corner, try this Navratri fasting special recipes that you can easily create at home for guests or relish by yourself.
Singhade ke ate ki kadhi & Rajgira ki Poori recipe by Chef Rajeev Kumar, Executive Sous Chef, The Westin Goa.
Singhade ke ate ki kadhi & Rajgira ki Poori
SINGHADE KE ATE KI KADHI
Ingredients
1/2 cup plain yoghurt
1 tablespoon Singhare ka atta
1/2 teaspoon Red chili powder
Rock salt (sendha namak) to taste
a pinch Sugar
1 cup Water
1 tablespoon Cilantro or coriander leaves chopped finely
For Tempering:
1 tablespoon Oil or ghee
1/2 teaspoon Cumin seeds
1 Dried red chilies
6-7 Curry leaves
Instructions
Take yogurt, singhare ka atta, rock salt, red chili powder and sugar in a bowl. Whisk it really well until yogurt is smooth.
Now add water and whisk again to mix.
Take this mixture into a saucepan and turn the heat on medium. Keep stirring very frequently until it comes to a simmer to avoid curdling. And let it simmer for 5-8 minutes or until thickens.
At the end of the simmering process, heat the oil/ghee in a small pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Then add dried red chili and curry leaves, fry for 30-40 seconds.
Immediately add this tempering to the simmering kadhi and mix well.
Lastly, garnish with chopped cilantro.
Ingredients
Rajgira flour 1 cup
Potatoes boiled and peeled 2-3 medium
Ginger-green chilli paste 3 teaspoons
Fresh coriander leaves chopped 1 tablespoon
Rock salt (sendha namak) to taste
Ghee 2 tablespoons + to deep fry
Method
Grate potatoes into a bowl. Add ginger-green chilli paste, coriander leaves and rock salt and mix well. Add rajgira flour, little by little, mix and knead into a stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
Divide the dough into small equal portions and roll into balls. Place each ball on a greased plastic sheet and gently pat into a puri.
Deep-fry puris in hot oil, one by one, till puffed up and golden. Drain on absorbent paper
Navratra Special Recipes by Swapnadeep Mukherjee, Head Chef, The Metropolitan Hotel & Spa
Navratra Jeera Cookies
Ingredients:
Butter
Sugar
Kuttu Atta
Salt (Sendha)
Cumin seeds
Method:
Mix cream butter and sugar together till light and fluffy
Sieve Kuttu flour and mix salt
Lightly roast cumin seeds and add salt to the flour and mix
Fold flour mix into creamed butter gradually. Let it stand between 1-4 degree C for 60 minutes
Preheat oven to 180 degree centigrade. Roll cookie mix and cut into desired shape.
Bake at 180 degree centigrade for 15-20 mins. Enjoy them during your navratras!
NAVRATRA PINEAPPLE COOKIES
Ingredients:
Butter (unsalted)
Sugar
Kuttu Atta
Candied Pineapple (chopped)
Method:
Mix cream butter and sugar together till light and fluffy
Sieve Kuttu flour
Fold flour into creamed butter gradually, add chopped pineapple. Let it stand at 1-4 degree centigrade for 60 minutes
Preheat oven to 180 degree centigrade.Roll cookie mix and cut into desired shape.
Bake at 180 degree centigrade for 15-20 mins. Enjoy!
KIWI KI BARFI
Ingredients:
For Kiwi Sauce:
Ripened Kiwis peeled, crushed/finely chopped
Sugar
For Barfi:
Chenna
Full cream milk
Milk Powder
Cardamom Powder
Slivered almonds, pistachios & saffron strand (to garnish)
Sugar
Method:
In a heavy bottom pan, combine kiwi and sugar. Cook till it reaches the thick sauce consistency. Take it off the stove and keep it aside.
In another pan, combine full cream milk, milk powder, saffron and chenna and cook till it starts thickening, stir intermittently to avoid burning.
Add cooked kiwi, cardamom powder and sugar. Cook till thickens and leaves the pan to form soft dough. Take it off the heat.
Spread it on a greased thali, tray or cake tin. Allow it to cool completely till set. Refrigerate. Cut in desired shape & garnish!
LAUKI KA HALWA
Ingredients:
Lauki (Bottle gourd)
Desi Ghee
Khoya danedar(Reduced milk)
Green Cardamoms (powder)
Almond chopped
Cashew nut chopped
Method
Rinse, peel and grate the lauki and remove the center portion. Heat ghee in a heavy pan on medium flame
Add the grated lauki in ghee and mix well. Cook lauki on medium flame
Continue stirring until the moisture evaporates. Add sugar and saute till laukihalwa turns thick
Add khoya and keep stirring to avoid burning .Check consistency of the halwa as per your taste and switch off the flame. Add nuts and cardamom powder, mix well and serve hot or cold.
MELON n MINT COLD SOUP
Ingredients :
Sugar Melon
Mint
Lemon juice
Sendha Salt
Method
Wash and peel melons and remove the seeds and pulp. Cut dices and put in a blender and add mint leaves and blend to a puree
Strain through a coarse strainer and add lemon juice and adjust the seasoning by adding salt. Refrigerate and serve chilled in shot glass and enjoy Navratra special cold soup
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Lauki Ka Halwa | Dudhi Barfi | The secret recipe of blissfully delicious...
One of the best desserts is Lauki ka halwa. It's is a delicious, uncommon dessert of India, made with Lauki/Ghiya/Doodhi. Lauki halwa is prepared with grated lauki, clarified butter, khoya & milk, sugar and the addition of cashew, saffron, almonds and pistachio can make it too difficult to resist. Not too many people like lauki ki sabzi but they will love Lauki halwa. It is quite easy to prepare and this is the best dish you can make with lauki. Don't forget to subscribe our YouTube Channel Raziya's Kitchen and don't forget to like our Facebook page. Happy cooking !
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Lauki or Ghiya( Bottle Groud) is a simple yet one of the most nutritious vegetables, that has a cooling effect on the body and is good for digestion, stomach, liver, and kidneys and skin. One of the excellent vegetable used during detox and body cleansings programs. Soon will compile a detailed post for it’s health benefits. The vegetable can be had in many forms like juice(good for body cleanse), can be had as soup or as the main dish for Indian lunch and dinner in combination with other veggies and pulses, as accomplishment like Raita, used for making desserts like Lauki ki Kheer(Bottle Groud Milk Pudding) and Lauki ki barfi( Fudge) and many more.
Lauki ki sabzi is a very simple vegetable that best enjoyed with chappatis and can also be had with rice. I make this vegetable at least once a week for dinner with chappatis, and also whenever I am fasting as it is light on the stomach and one of the best vegetable for detoxification. I use only tomatoes for preparing this vegetable along with Indian spices like turmeric, cumin powder, coriander powder and fresh herbs like coriander(cilantro). Many people also use onion in preparation of this curry and many make it without onion and tomatoes, only in spices. Feel free to use the spices as per your choice if making during fasting days.
Let’s see the ingredients and method for making this simple and healthy dish.
Ingredients–
Lauki/Ghiya– 250gms
Tomatoes- 2 small or 1 medium
Cumin Seeds-½ Tsp
Coriander Powder–1 Tsp
Turmeric Powder– ½ Tsp
Fennel Seeds/Powder–¼ Tsp
Red Chilli Powder–1/4 Tsp(optional or as required)
Ghee/ Oil– 1 Tsp
Salt as per taste
Method:
Refer to the images at the end of the method. Scroll or click on the images for caption
Wash and peel lauki (bottle groud).I use the pressure cooker to make this veggie as it reduces the cooking time.
Wash and finely chop tomatoes.
Heat ghee or oil in a pan. I mainly use mustard oil while making my Indian style veggies or ghee while making food during fasts. You can use any cooking oil of your choice.
Add cumin seeds and while these splutter, add tomato and cook till it softens.
Add dry masalas or spices and fennel seeds to the cooking tomatoes. Fennel seeds are optional. Many people don’t add it to the vegetable, but I like the flavor that comes with the addition of fennel seeds or powder the vegetable.
Add lauki/bottle groud, and mix well. Add little water, as the vegetable has 92% water content it will release water while cooking.
Put the lid of the pressure cooker and cook the vegetable till 2-3 whistles on medium heat and take off the flame. Wait till the pressure releases in the cooker.
Adjust the water consistency as required, mash a little with the potato masher, garnish with fresh coriander leaves and serve with hot chappatis or phulkas or rice.
Ingredients for Sabzi/Curry
Dry Masala/Spices to be added–Cumin Seeds,Fennel Seeds,Coriander Powder,Turmeric Powder,Red Chilli Powder,Salt, Hing/Asafoetida
Hing/Asafoetida
Peel and chop the vegetable in to small cubes/pieces
Chop tomatoes
Heat oil in a pressure cooker, add hing, cumin seeds, and add tomatoes. Cook tomatoes till soft and mushy
Add vegetable and put the lid and cook the vegetable till 3-4 whistles.
Mash the vegetable with potato masher.
Since it is a no onion-no garlic recipe you can make this vegetable during fasts along with kutte(buckwheat flour) or singhade(water chestnut flour) ke paranthe or poori(Indian Flatbreads) and add spices as per your choice. Replace sendha namak with salt. Also, if you omit tomato and turmeric if you don’t use these during fasting.
Make this simple yet healthy dish for dinner or during fasts or whenever you want to have something simple and light for dinner and I am sure you will like the way I make this veggie.
Do leave your feedback in the comments section and follow the blog for more such simple and healthy recipes.
Thanks for stopping by!!
Related recipes…Lauki Chane Ki Dal
Lauki Ki Sabzi(Bottle Groud Curry) Lauki or Ghiya( Bottle Groud) is a simple yet one of the most nutritious vegetables, that has a cooling effect on the body and is good for digestion, stomach, liver, and kidneys and skin.
0 notes
Text
Lauki Ki Barfi Recipe
A unique and tempting vegetable based dessert recipe made with bottle gourd, milk and sugar. It can be served for any occasion or celebration as it maintains a moist and flaky texture similar to fudge. It is generally made with only milk and sugar, but can also be made with grated sweetened coconut, which adds more flavor and aroma.
Indian sweet or dessert dishes are known for their velvety, rich surface and flavour. Most of the time, they are made from flour, milk and most importantly sugar or jaggery for the sweet taste and texture. Well, it can be prepared with vegetables as well and when it comes to lauki ki barfi recipe, bottle gourd is one such vegetable which is known for its texture and taste.
However, these were either milk-based kheer or halwa dishes, which could only be made by mixing them with milk or sugar. Still, in that sense, this fudge is a messy piece, especially to achieve that fudge-like surface. yet, trust me it is still a simple and basic barfi recipe and is considered to be a better pastry than any other Indian dessert. Apart from the use of sugar in this sweet, it also contains a hefty amount of vegetables, which makes it unlike any other sweet. I am sure once you taste this sweet, you will definitely like it.
furthermore, some additional valuable tips, ideas, and variations related to lauki ki barfi recipe. This recipe, first and foremost, is made with some amount of coconut along with milk and sugar for a better surface. However, with milk, it may take longer to create the ideal surface, and hence you can use khoya to speed up the effect. in addition, to make it more palatable, you can also add jaggery to it for better tone and taste. Anyway, sugar is much preferred for its better surface and shape. last but not least, if you need quick and easy you can serve this sweet as thick halwa instead of burfi. additionally, if you are making burfi, you can speed up the shaping process by freezing it in the refrigerator.
Ingredients for Lauki Ki Burfi Recipe:-
For ice cream-
1 kg bottle gourd
2 tbsp ghee
2 cups milk
¾ cup sugar
3 drops green food coloring
2 tbsp almonds (roasted)
¼ tsp cardamom powder
Silver work (for decoration)
For milk coconut mixture-
1 tsp ghee
1½ cups milk
¾ cup milk powder
1 cup coconut (grated or grated)
Method to make gourd barfi recipe:-
1.To make Loki's Barfi, we have to take Loki and peel the Loki.
2. Now the loki has to be washed well and dried by wiping it well with a cloth.
3. Now loki has to be grated and if there are seeds then the seeds have to be removed. Try not to play the part of the middle.
4. Now we have to take a big pan and put ghee in it and heat it. Now add grated bottle gourd to it.
5. Fry the lauki for 5 minutes or until the water leaves and the lauki becomes soft.
6. Now add sugar and a little green food color to it and stir.
7. Now let the sugar melt completely and mix well.
8. Now in the meantime, heat ghee, milk, milk powder in a pan and mix well.
9. Now add one cup of coconut powder to it and mix it well.
10. Now when the thick mixture is ready after cooking, leave the mixture in the pan. So the pan has to be removed from the heat.
11. Now this prepared mixture has to be put in the lauki kadai.
12. Now reduce the flame of the pan to medium and cook the mixture mixing well.
13. Now all the mixture has to be cooked in a pan until the mixture does not leave the vessel.
14. Now see if the mixture is leaving the vessel and changing shape.
15. Now you have to add almonds and cardamom powder to it and mix it well.
16 . Now we have to take a smooth plate or tray and prepare the plate by applying ghee properly.
17. Now take out the prepared mixture in a plate and with the help of a ladle, spread the mixture evenly on the plate.
18. Now the plate has to be kept in a cool place or in the fridge.
19. Now after 2 hours you have to see that the barfi must have been set.
20. Now we have to paste silver work on it if you have it.
21. Now in the plate itself, with the help of a knife, cut the barfi in the shape of your choice.
22. Now your Loki Barfi recipe is ready to eat, you can eat it even during fasting.
For more information visit the link: https://cookingkhajana.in/lauki-ki-barfi-recipe/
0 notes
Text
Lauki Ki Barfi Recipe
A unique and tempting vegetable based dessert recipe made with bottle gourd, milk and sugar.
https://cookingkhajana.in/lauki-ki-barfi-recipe/
0 notes
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