800 grams or 4 cups Lauki (bottle gourd or dudhi), Loosely packed
2 + 2 tablespoons Ghee (clarified butter)
2 ½cupsMilk
150 grams or 1cupKhoya (Mawa), grated or crumbled and tightly packed
¾cupSugar
¼teaspoonGreen cardamom seeds powder
¼cupCashew nutschopped
1teaspoonRose water
¼cupAlmondssliced, for garnishing on top
Instructions
Grease the tray or thali using ghee and keep it aside.
Peel the bottle gourd, scoop out the center soft part with seeds and grate it. For grating purpose use box grater or food processor.
Heat the 2 tablespoons of ghee in a pan on medium heat. Once hot add grated lauki and saute till it is soft and moisture free.
Then add milk and simmer till all the milk is evaporated and the mixture become almost dry and thick.
Now mix in remaining ghee and cook for a minute.
Then add khoya, mix and cook till it is melted and incorporated well.
Now mix in sugar and cardamom powder. As sugar melts, mixture becomes thin and runny, continue stirring and cooking till it becomes thick and leave the sides of the pan.
This time turf off the stove and mix in chopped cashews and rose water.
Pour the mixture into greased tray and spread out evenly.
Sprinkle sliced almonds and slightly press so it sticks to the burfi mixture.
Cover and let it set for few hours, then cut into square pieces using greased, sharp knife.