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Garduddhe Khadi (bottle-gourd barfi)

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Garduddhe Khadi / Bottle-gourd Barfi, a sweet prepared using bottle-gourd or lauki. Normally we prepare kashi halwa using lauki. This is a sweet which requires lots of patience.

Please follow this recipe for perfect barfi. 




Recipe video : 

Recipe card :

Garduddhe Khadi /Bottle-gourd Barfi
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Garduddhe Khadi /Bottle-gourd Barfi

Yield: 15-20 Barfis
Author: Namitha Shenoy
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A sweet prepared using bottle-gourd, sugar, nuts and ghee.

Ingredients

  • Bottle-gourd /Lauki (grated) - 2½ cups
  • Sugar - 1½ cup
  • Ghee - 3 tbsp 
  • Raisins - 1 tbsp 
  • Cashewnuts(chopped) - 1 tbsp 
  • Cardamom powder - 1 tsp 

Instructions

  1. Wash, peel and remove the soft seeds part of the bottle-gourd/Lauki. Grate using a fine grater. Squeeze out the juice using a clean cloth and keep aside. (Don't discard the juice)
  2. Measure the squeezed bottle-gourd. (Mine it was around 2½ cups)
  3. Take around 1½ cup of sugar. Keep aside.
  4. Now heat a iron kadai. (You can use non-stick as well)
  5. Add grated bottle-gourd with the juice and cook on medium flame until it is cooked. 
  6. Once the bottle-gourd absorbs all the moisture, add the nuts and mix well.  
  7. Add sugar and mix until it melts. (it will be more watery) 
  8. Once sugar melts, Add Ghee and keep stirring until moisture is almost evaporated. 
  9. Add cardamom powder and keep stirring continuously without leaving. 
  10. You will see the moisture will evaporate completely and it leaves the side. 
  11. Keep stirring until the mixture starts crystallizing and becomes a sticky mass. 
  12. (To check whether the mixture is perfectly done, take a small amount on a plate. If it hardens within few seconds, then your mixture is ready) 
  13. Switch off the flame and immediately transfer to a greased plate. 
  14. Spread evenly using a spatula or a bowl. (be quick. Once it cool down it will harden and you won't be able to spread) 
  15. Allow it to rest for 5 minutes. Now cut into desired shape using pizza cutter or a sharp knife. 
  16. Let it cool down completely. 
  17. Store it in a airtight container and enjoy when needed 

Notes:

Whole process should be done on medium to low flame.


Be patient or else barfi will be disastrous.


U can add food color if you want. I didn't add any and I got natural green color because of my cast iron Kadai.

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