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Home Dish Lauki ke Halwe ki Burfi

Lauki ke Halwe ki Burfi

Name: How to cook Lauki ke Halwe ki Burfi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9-12 Servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Lauki ke Halwe ki Burfi

Do I need to talk anything extra about this DELISH Well, if I do- I might sound absolutely garrulous hence, without any prefaced intro or much ado, let’s directly & quickly dive into sharing this one on this auspicious occasion of this Sargi/Karwa Chauth

Ingredient

Food ration :

9-12 Servings

Cooking time :

1 hr. Prep Time

500

gms. Bottle Gourd/Lauki: Post Grating it the quantity should be this

1 Cup

Fresh Milk: Boiled and RT

1/2 Cup

Milkmaid

1/4 Cup

Milk Powder

1/4-1/2 Cup

Mawa: Optional (Use it if it’s readily available or can skip it as well)

1/2-1 Cup

Dry Fruits: Finely Chopped- To be used in 2 Batches (Preferably, Almonds, Pistachios, Cashews & Dried Cranberries)

1/8-1/4 Cup

Granulated Sugar: Optional (On your own choice & preferences for the sweetness)

1/4-1/2 Cup

Desiccated Coconut: Optional (Recommend though)

1 tsp

Cardamom Powder

1 Pinch

Nutmeg Powder

1/4 tsp

Cinnamon Powder

1/4-1/2 Cup

Fresh Malai: Optional (Use it, if you have it handy for its extra richness)

2-3

Drops: Edible Green Food Colour- Optional (Recommend, for the PRO Looks)

Square/Rectangular Tray/Dish: Lined & Greased with Ghee

1/2 Cup

Ghee: To be used in 2 Batches

Cooking instructions

* Step 1

Firstly: Wash & Peel the Lauki (Keep its peels reserved for a different savoury dish/recipe) & work on with the vegetable at the moment- Scouring off the seeds & the chewy part (if in case, it’s not that tender)- Finely Grate the rest & immediately put it in the chilled water (this prevents it from getting oxidised quickly & remain as is for long), squeeze all its water out nicely of it & keep it in a separate bowl to get sautéed

* Step 2

Next, heat up a frying pan over medium flame & add in the half of the ghee aforesaid- Sauté the Lauki now, for at least 5-6 mins time before adding in the rest of the other ingredients aforesaid- This ensures to eliminate its raw smell & it develops a nice texture to it altogether once it’s done 👇🏻

* Step 3

Post the given time: Add in the Milk & the Malai (if using it) & continuously stir for a minute or so to mix everything well together until nicely combined- Add in the cardamom powder to it & mix well, allow it to cook for about 7-8 mins time by covering it & stirring occasionally in between, keeping the flame all through in the medium-low, cook until it shows up mushy & the entire milk & malai is soaked into it

* Step 4

Time to add in the Mawa (if using it), desiccated coconut & the sugar & milkmaid altogether- one by one, mixing everything nicely until well blended- Let everything get incorporated into the mixture at this point- Lastly, add into it the milk powder & the edible green food colour, giving it all a really good mix & cover it back again for another 2-3 mins time

* Step 5

Now, it’s the stage wherein we’re supposed to add in the finely chopped dry fruits and mix everything well together until nicely combined and well blended-Stir it now, until you see it leaving the pan on its own, add in the last dashes of the ghee kept in the reserve- Mix well to get it well incorporated

* Step 6

Turn off the flame: Let it sit on the hot oven with the lid on for another 2-3 mins time while in the interim we need to get our Burfi Setting Tray/Dish ready for the mixture to transfer into it- We still have a bit of the chopped dry fruits in the reserve to sprinkle on its top post setting it completely

* Step 7

Time to transfer the cooked & ready ‘Lauki ke Halwa’ mixture into our prepared Tray/Dish, greased with some ghee as well-

* Step 8

👇🏻 Spread it well & evenly all along the shape of the tray/dish- Sprinkle now, the reserved dry fruits all over it & press it gently with a spoon/spatula so that they get stuck into the Halwa mixture well-Finally, put over it on top of it the edible Silver Foil/Chandi ke Vark (if using it) & we’re all good

* Step 9

Now, allow it to cool down completely before slicing it up- You can either choose to leave it on your kitchen counter top in the RT to cool down or else, alternatively if you prefer to have it chilled then post cooling it down a bit put it in the fridge for about 3-4 hrs time before slicing it up & serving it

* Step 10

De-mould it & slice it up according to your own choice and in your desired shapes & sizes- Garnish it your own way & serve it either in the RT or chilled (You can choose to refrigerate it for about 3-4 hrs time before slicing it up & serving it chilled) - Transfer it to a separate plate/dish and it’s absolutely ready to be served now