Ghiya ki Lauj | Lauki Barfi |Bottle gourd Fudge18:53
Ghiya ki Lauj or bottle gourd fudge is one mithai/sweet that I grew up saw making,distributing and eating.Our family has almost like a tradition to make this barfi on Janamasthmi.I have wanted to make it for quite long but never get to learn the barfi from my mom.
For this week of Blogging Marathon,when I chose Indian Sweets as a theme,I knew I had to make Lauki barfi.So I called mom and asked for the recipe and finally I made it.It was very surprising to know that this is a very simple recipe.
My barfi was finished in two days and my elder one was the one responsible for that.Each time she would open the fridge I see one piece in her mouth.
1 medium size bottle gourd/lauki/ghiya/doodhi
2 cups sugar
2 tablespoon ghee/clarified butter
1/2 cup khoya/milk solids
2 tablespoon almonds,chopped
1 teaspoon cardamom powder
3/4 cup water
Wash and grate the bottle gourd using a vegetable grater.
Place the grated bottle gourd in pressure cooker or in an open pan and cook for 2 whistles .If using pan cook until it is tender.
In another heavy bottom pan ,add sugar and 3/4 cup water.Boil the mixture for 10 minutes.Make a sugar syrup of one thread consistency.
Once the syrup reached the required consistency add cardamom powder,ghee and cooked bottle gourd.
Cook on medium heat ,stir continuously.Add grated khoya and keep stirring.
Cook the mixture until it starts thickening and leaves the sides of the pan.
Meanwhile grease a baking tray or plate with ghee or oil.
Transfer the barfi mixture in the greased pan.
Smooth and level with back of spoon .Sprinkle chopped almonds.
Let it set on counter or in refrigerator for 2-3 hours.
Cut into desired shapes.Store in air tight container in refrigerator.
Serve and enjoy.
Serve-20-24 pieces Cooking time-1 hour
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61