06 Aug How to Make Halwai-Style Lauki Ki Barfi | No-Fail Lauki Barfi Recipe with Khoya | Easy Dudhi Barfi Recipe

Posted at 03:03h in Diwali recipes, Indian Sweets by blessmyfoodbypayal 1 Comment

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Last Updated on May 17, 2026 by blessmyfoodbypayal

How to Make Halwai-Style Lauki Ki Barfi | No-Fail Lauki Barfi Recipe with Khoya | Easy Dudhi Barfi Recipe with step wise pictorial and video method.

Lauki, which is called Bottle Gourd in English is the most underrated yet versatile vegetable, which is primarily a vegetable but can be turned into a delicious sweet.

Though authentic North Indian lauki sweet is made in many cities, but the one made in Mau and Baagpat cities of Uttar Pradesh is the most famous one, which is being delivered upto foreign countries as well.

The festive Indian mithai with bottle gourd, we have shared here is made with most economical and easy way. If you look into the list of ingredients of this traditional bottle gourd fudge recipe, you will find no expensive ingredients.

Louki itself is very cheap.
Desi ghee is used in minimal quantity.
Milk is commonly available at every home.
The price of 100 grams of mawa is just Rs. 30/-
Rest of the ingredients are also very basic and common. And yes, no need to overeat the price of 2 tbsp of nuts.

So in nutshell, this easy Indian sweet with grated lauki is quite economical yet a royal dish to celebrate.

TIPS TO MAKE PERFECT LAUKI BARFI

Buy the fresh louki only because in barfi there shouldn’t be the seeds and fresh louki is hardly having seeds.
In case you don’t get the fresh louki, then first peel and cut the louki. Remove the seeds portion from the middle and then grate the out part of louki.
Do not squeeze and discard the water of louki. Though it has to be evaporated in the end, but it will leave its flavour and deep impact in the overall recipe.
Prefer to use the full fat milk because it makes the barfi more rich.
Be it khoya or milk powder, do use one of these for making the barfi more royal, more delicious.
When there’s least moisture in the pan, don’t miss to saute otherwise louki will easily stick to the base of the pan.
Make sure louki is dry enough to set as barfi. If louki is undercooked, barfi will turn out to be too much moist and in case overcooked, it will turn dry and crumbly.
Let the barfi turn completely cool before cutting.

So be it a special day of occasion or festival or just a normal common day, you can make and enjoy this lauki barfi without condensed milk any time.

Step wise Pictorial recipe of How to Make Halwai-Style Lauki Ki Barfi

Peel the skin of the louki. Grate the louki with the big grater hole side. Take a non stick pan and heat desi ghee. Add the grated lauki and mix well.

Put a lid and let louki cook on medium heat for 4-5 minutes. Louki will turn slightly soft. Add milk. Mix well. Put a lid and let louki cook on low to medium heat. Stir occasionally. No need to do it quite frequently because there’s ample of milk in the pan. Cook till all milk is gone.

Add mawa, sugar and desiccated coconut. Give them a good mix.

Add green food colour. Mix well. Let louki cook on low to medium heat. Stir from time to time. A stage will come when louki will reach the consistency of halwa. Add cardamom powder and mix. (You can enjoy it as halwa as well). Keep cooking until lauki starts to get dry and starts leaving the base of the pan.

Now remove the pan from heat and quickly spread the mixture evenly on a pre-greased plate. Sprinkle the nuts on top and gently tap them so that they stick to the mixture. Keep aside to cool down completely. Cut into barfi.

Enjoy.

NOTES

Prefer to buy fresh louki because it has no to least seeds.
In case you don’t get fresh louki and the one you got has seeds, then grate the outer part only and don’t use portion with seeds.
In place of khoya, you can also add milk powder or condensed milk. In case of condensed milk, be careful while adding sugar. You may or may not need to add sugar depending upon your liking for sweetness.
You can make this Barfi even without khoya or milk powder or condensed milk but probably the richness in the taste of Barfi will be missing.
Use of Coconut is also optional. Drop it if you don’t have coconut. It just gives a great tsste and binding as well.
With the same method, you can make louki ka Halwa. You may or may not use coconut. Only difference will be don’t cook the louki mixture until it reaches a dough consistency. Leave it bit earlier.
You can serve as it is or place it in the refrigerator and enjoy chilled for at least a week.

How to Make Halwai-Style Lauki Ki Barfi – recipe card