Louki Aur Nariyal Ki Barfi | coconut and bottle guard burfi recipe
Louki is bottle gourd & Nariyal is coconut and both becomes the best combo in a barfi recipe.
Ingredients
- 1 kg Lauki/Ghiya/Bottle Gourd
- 1/4 cup Coconut freshly grated
- Sugar as per need
- 2 tbsp Desi Ghee/ Clarified Butter
- 5-6 Green cardamom crushed
- 1/2 cup Khoya/Mawa
- Dry fruits roughly chopped
For Garnishing
- Dry fruit of your choice we used almonds, Melon Seeds/Magaz & Cashews
- Grated coconut
- Silver leaves / chandi ka vark
Instructions
- Remove the skin and grate the louki with the help of a grater or in the food processor. Also grate coconut, chop dryfruits and grease a steel plate with oil or ghee and keep aside.
- Take a non stick pan, add the grated lauki and bring to low heat.
- Stir from time to time to avoid the grated lauki from sticking to the pan.
- The lauki will become limp and start to lose water. Keep cooking till most of the water evaporates.
- Add sugar and cook louki for some more time. At this stage, louki will release more of its water. Keep on cooking and stirring louki till the sugar melts and gets absorbed.
- Once the lauki starts to get dry, add in grated coconut and chopped dryfruits (leaving some of the both coconut and dryfruits for garnishing) and stir for 1-2 minutes till the coconut and dryfruit is mixed properly in the louki.
- Add Khoya and mix until it melts in louki.
- Add in ghee and Cardamoms and mix it properly.
- Keep cooking louki mixture at low temperature until it reaches a dough consistency.
- Now remove the pan from flame and quickly spread the mixture evenly on a pre-greased plate.
- Sprinkle the left of the dryfruits on top and gently tap them so that they stick to the mixture.
- Keep aside to cool down completely.
- Once the mix cools down, decorate it further with silver leaves and then cut into desired shapes.
- Your Louki aur Nariyal Ki Barfi is ready.
Notes
You can serve as it is or place it in the refrigerator and enjoy chilled for at least a week.