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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash, peel, and grate the bottle gourd, using only the outer fleshy portion and discarding the inner core and seeds.
Place a heavy-bottomed kadhai over medium heat.
Add the grated lauki, milk, condensed milk, ghee, and crushed cardamom. Mix thoroughly.
Cook the mixture on medium heat, stirring regularly.
As the liquid boils down and thickens, stir continuously for around 12–15 minutes.
Continue cooking until all moisture has evaporated and the mixture pulls away cleanly from the sides of the kadhai, forming a thick, single mass.
Transfer the hot mixture to a plate, spread it evenly using a spatula, and flatten the top.
Sprinkle the grated pistachios evenly across the top, pressing them gently with the back of a spoon so they adhere.
Place the plate in the refrigerator for 1 hour to set firmly.
Remove from the fridge, slice into neat squares or diamonds, and enjoy.
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Ensure to use only the outer fleshy portion of the bottle gourd for the best texture.
Can I use low-fat milk instead of full-fat milk?
Yes, but the barfi may be less creamy.
How do I know when the mixture is ready to be transferred?
The mixture is ready when it pulls away cleanly from the sides of the kadhai and forms a thick mass.
Can I use other nuts for garnish?
Yes, almonds or cashews can be used as alternatives to pistachios.
How long can I store the Lauki Barfi?
It can be stored in an airtight container in the refrigerator for up to a week.
