Ghiya Ki Burfee or Lauki ki Lauj could be prepared on festivals or eaten like a fruit diet on fasts. It's very simple to make, this " floating " fibrous and nutritious Lauki ki Burfi can be created for Diwali, your loved ones will certainly like it. Ghiya Ki burfee can me prepared in several ways. Lauki is cooked in milk till it turns very thick. However this process consumes enough time. Differently, after cooking Lauki we are able to add Mawa into it making Lauki ki Barfi. Lauki ki Burfi made by any means features its own distinct taste. Wish to consider make Burfi within the easiest and fewer time intensive method. When we use ripe Lauki to organize its Burfi it will taste more scrumptious. It's not appropriate to make use of unripe Lauki to create Lauki ki Barfi.
Ingredients Diet
Directions
- Inside a heavy bottom pan, add grated bottle gourd, 3 glasses of dairy, mix well. Take it to boil.
- Prepare until milk is reduced to to under half and mixture turns thick, stir to prevent burning.
- Add saffron drenched milk, khova and sugar, mix perfectly.
- Prepare until barfi mixture all comes together to create a lump.
- Add rose water and cardamom powder, mix well.
- Prepare until mixture starts departing the pan and forms a gentle ball.
- Put the on plate greased with little ghee.Let it awesome and hang well. Refrigerate.
- Once set, decline in preferred size and shape. Garnish with slivered almonds pistachios and saffron strands.
- Barfi stays swell for 4 days in clean airtight container under refrigeration.
- Love this particular scrumptious lauki ki barfi.
