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Lauki ki barfi proves healthy Indian desserts can still taste rich and delicious

News9Live | February 7, 2026 10:40 PM CST

New Delhi: Lauki ki Barfi is a traditional Indian sweet that balances indulgence with nutrition. Made using grated bottle gourd, milk, khoya and ghee, it develops a soft, fudge-like texture through slow cooking. Popular during festivals and fasting days, this Sattvik sweet is gentle on digestion and not overly heavy. Its mild sweetness, subtle cardamom aroma and long shelf life make it a preferred choice for home kitchens and religious celebrations alike across generations and regions of India for special festive moments.

Unlike syrup-soaked mithais, lauki ki barfi relies on natural moisture and patient stirring. The bottle gourd cooks down slowly with milk and khoya, creating richness without excess fat. This balance makes it ideal for vrat days, festive gifting and guilt-free indulgence, while its smooth texture appeals equally to adults and children during family celebrations and seasonal rituals across Indian homes.

Lauki ki barfi recipe and ingredients Ingredients for lauki ki barfi

Bottle gourd (lauki/ghiya): 800 gms to 1 kg (grated)
Ghee (Clarified butter): 2 to 4 tbsp
Milk: 2 ½ cups (full-fat preferred)
Khoya/mawa (milk solids): 150 gms (grated or crumbled)
Sugar: ¾ cup (or to taste)
Green cardamom powder: ¼ tsp
Cashew nuts: ¼ cup (chopped)
Almonds/pistachios: ¼ cup (sliced for garnish)
Rose water: 1 tsp (optional)
Green food colour: 2-3 drops (optional)
Silver vark (Edible silver foil): For decoration (optional)

How to make lauki ki barfi

Peel the lauki, discard the soft inner core and grate only the firm outer portion using a hand grater or processor.

Heat 2 tbsp ghee in a heavy-bottomed pan or kadai. Add the grated lauki and cook on medium heat for 5-7 minutes, stirring often, until most of the moisture evaporates and the gourd turns soft.

Pour in the milk and bring it to a gentle boil. Lower the heat and let it simmer, stirring regularly, until the milk reduces and the mixture thickens. This stage usually takes 15-20 minutes.

Add the grated khoya and mix until it melts fully into the lauki. Stir in the sugar and green cardamom powder.

As the sugar dissolves, the mixture will loosen again. Continue cooking on medium-low heat, stirring constantly, until it thickens, leaves the sides of the pan and reaches a dense, fudge-like consistency.

Mix in the chopped cashews and rose water, if using. Add food colour at this stage if a brighter green shade is desired.

Grease a tray or plate lightly with ghee. Transfer the mixture, spread it evenly and smooth the surface with a spatula. Garnish with sliced almonds, pistachios and silver vark.

Allow it to cool at room temperature for about 30 minutes, then refrigerate for 1-2 hours until fully set.

Once firm, cut into squares or diamonds and serve. Store leftovers in an airtight container in the refrigerator for up to 7-10 days.

Lauki ki barfi is proof that traditional sweets can be both healthy and indulgent. With its gentle sweetness and soft texture, it fits seamlessly into festive menus while remaining light enough to enjoy without excess.