In Indian Ayurvedic medical system Bottle Gourd/ doodhi/ lauki holds a special place due to its health benefits. This is a recipe perfected by me over the years. Traditional Indian sweets require a lot of love and patience. They are time consuming but the end result is delicious. I usually avoid using Khoa which is base for many Indian sweets. I prefer to use full cream milk and reduce it on slow flame to get the same texture and the taste is much better than khoa.
Bottle Gourd is used for making kheer, halwa and barfi and here we will learn to make Bottle gourd barfi or fudge.
Bottle Gourd – 2 cup grated. Choose fresh lime green bottle gourd with a round bottom and no blemishes.
Sugar- 200 grams
Milk- 1 liter
Green cardamon powder – 1teaspoon
Almonds- Blanched and finely chopped 1/4 cup
Clarified Butter – 1/3 cup
Wash peel and grate the bottle gourd. Keep aside. Some people remove the pulp and seeds but I keep it all. One needs to take tender bottle gourd.
Heat full cream milk. Add the grated bottle gourd to it. I don’t fry the vegetable before adding milk. I feel all the juices should remain in the dish.
Keep the heavy bottom pan full of milk and bottle gourd mixture on low flame and let it simmer till the milk completely evaporates.
Add the clarified butter and keep the flame on medium. Keep stirring to avoid burning.
Let the mixture leave sides and turn a beautiful golden brown.
A this point add sugar. I usually add sugar at later stage.
Dry up the water content after adding sugar.
Stir it till it gets a nice shade of brown.
Add almonds and remove from heat. Add cardamon powder. This should always be added in the end.
Grease a high edged plate covered with foil paper.
Pour the mixture and flatten it to form a smooth texture.
Let it cool. Once cool cut into squares or diamonds.
Garnish with almond shredding. I have skipped the garnish as mom doesn’t like it much. 😉
Serve as a dessert.