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One of the best aspects of monsoon is you get to relish lauki ki barfi (bottle gourd sweet dish). Just like gajar ka halwa is a winter special, lauki ki barfi holds the same status during the rainy season. When the grated bottle gourd is cooked with khoya and topped with crushed cardamom, each spoonful becomes a heavenly bite.
Video Credit: Chef Kunal Kapur/ YouTube
The recipe of lauki ki barfi is quite easy but you can only ace it if you follow a few tips. From selecting the right bottle gourd to being subject to heat, you have to be careful and on your toes while making this monsoon delight. Here are some kitchen tips to help you ace the recipe for this mouth-watering sweet dish.
Buy Fresh Bottle Gourd
When making any sweet dish, you must use fresh ingredients because you will be storing it in the refrigerator or an airtight container for 8-10 days. Always choose a fresh bottle gourd with tender skin. It should be firm so that it does not disintegrate when you apply a little pressure while grating it. An old lauki will make the barfi taste soggy and bitter.
Squeeze Excess Water
Bottle gourd has a lot of water, which is one of the reasons it is considered good for consumption during monsoon as it can keep the body hydrated. When you grate the vegetable, you will realise that it releases water. Squeeze the excess moisture before cooking, or else the entire recipe will be ruined. The barfi will not set and its taste and texture will be compromised.
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Cook Thoroughly
When preparing lauki ki barfi, cook bottle gourd thoroughly in ghee. Make sure all the moisture has evaporated before you add khoya, or else it will increase the chances of spoilage. Cooking thoroughly will also ensure that each bite tastes delicious rather than tasting raw. You should also use full fat to prepare khoya at home for a rich texture and taste.
Add Sugar At Right Time
When making lauki ki barfi, don’t assume that you will add ingredients right away, keep the flame, and let everything come together. Timing is crucial when cooking this monsoon special delight. When it comes to adding sugar, you should wait for moisture to evaporate. Once the bottle gourd is cooked, it will not release water. This is the right time to add sugar and mix it.
Stir Continuously
If you don’t want khoya, lauki, and sugar to burn, keep stirring. It can be difficult and heavy on the arms after moisture has evaporated and sugar has dissolved, but this step is crucial to ensure ingredients combine well. Continuous stirring will also prevent the ingredients from sticking to the surface while you expose them to medium flame. Once done, garnish with elaichi and rose petals.
Check Consistency
As mentioned before, the consistency of lauki ki barfi is similar to gajar ka halwa, thicker in fact if possible. The best way to identify if the consistency is right is to look at the pan. When khoya, sugar, and lauki are cooked, the mixture will leave the side of the pan without hassle. It is a sign that the barfi will set well inside the refrigerator.
Grease Pan And Cool Properly
When the barfi is ready, grease the pan before pouring the barfi into it. It will prevent the ingredients from sticking to the surface. Use an airtight container to refrigerate the sweet dish so that moisture cannot sweep inside. After it has chilled, you can take it out and cut it into pieces or you can serve it like gajar ka halwa too.
