Lauki Barfi Recipe | Easy Bottle Gourd Fudge

Introduction

If you’re looking for a healthy Indian sweet that’s different and yet comforting, Lauki Barfi is your answer. Also known as lauki burfi or bottle gourd barfi, it uses the humble lauki (bottle gourd) to make a fudge-style sweet that tastes rich but is surprisingly light.

Many food bloggers emphasize that once you master the technique of cooking out the water from lauki, you get a soft, melt-in-mouth barfi with minimal ingredients. 

Below is a fuss-free, fewer-ingredient version that still gives you festive flavour.

Ingredients (Minimal Version)

Here’s a simplified ingredient list for around 12–16 small pieces:

Ingredient	Quantity	Purpose / Notes
Bottle gourd (lauki)	400–500 g (peeled & grated)	The main vegetable base
Sugar	½ cup (adjust to taste)	Sweetness and structure
Ghee	2 tbsp	For richness and binding
Milk powder or khoya / condensed milk	¼–⅓ cup	Adds creaminess & helps the barfi hold shape
Cardamom powder	¼ tsp	Aromatic flavor
Chopped nuts (almonds / pistachios)	A few for garnish	Optional, for texture & decoration

Method / Step-by-Step Instructions

1. Prepare lauki

   • Peel the skin and remove seeds. Grate the lauki.

   • In a wide non-stick pan, put the grated lauki and cook on medium flame, stirring often, until most of its water evaporates (~10-12 minutes). You want a semi-dry lauki base. Many recipes stress removing water first.

2. Add sugar & cook further

   • Once lauki is reduced, add sugar. The sugar will melt and mix with the lauki, then gradually the mixture will start to stiffen.

   • Keep stirring so it doesn’t stick or burn.

3. Add ghee & milk powder / khoya

   • When the mixture becomes thick and starts to leave the edges, add ghee (a little at a time) and mix well.

   • Then stir in milk powder (or khoya / condensed milk) to bind the mixture and give creaminess.

   • Add the cardamom powder now and mix.

4. Set the barfi

   • Grease a tray or plate with ghee. Transfer the hot mixture, spread it evenly to ~1 cm thickness.

   • Sprinkle chopped nuts on top and press lightly so they stick.

   • Let it cool fully (a few hours or refrigerate) until it firms up.

   • Cut into squares or diamonds.

5. Store & serve

   • Store in an airtight container. Can last for several days if kept dry.

   • Serve at room temperature as a dessert or festive sweet.

Tips & Variations

• Use fresh lauki — tender bottle gourd with minimal seeds gives the best texture.

• Don’t rush water removal — if the lauki is too wet, sugar will make it runny and the barfi won’t set.

• If you don’t have milk powder or khoya, you can use condensed milk (as seen in some “instant” versions) to bind the mixture. For a more natural look, skip artificial colours; the lauki itself becomes light greenish-white.

• Nuts are optional but add nice crunch and visual appeal.

• If you prefer a softer version, stop cooking a bit earlier and enjoy it as lauki halwa instead of firm barfi.

FAQ (Frequently Asked Questions)

Can I make lauki barfi dairy-free / vegan?
Yes — use plant-based ghee (vegan ghee) and substitute milk powder with coconut powder or almond milk powder.

Why is my barfi crumbling / not holding shape?
Possibly the lauki was too wet when sugar was added, or binding agent (milk powder / khoya) was insufficient. In that case, you can gently reheat and add a bit more milk powder / ghee.

Can I use jaggery instead of sugar?
You can try, but jaggery gives more moisture and can make the texture softer and darker. Adjust cooking time accordingly.

How long does it last?
Up to a week or more if stored in an airtight container in a cool, dry place.