Make Your Own Delectable Gheeya Ki Barfi With These 3 Easy Steps

Gheeya Ki Barfi, also known as Bottle Gourd Barfi, is a distinctive and delightful Indian sweet made primarily from bottle gourd (lauki or gheeya). It’s a unique twist on traditional barfi, utilizing the mild, slightly sweet flavor of bottle gourd to create a rich and creamy dessert.

Gheeya Ki Barfi is a delicious Indian sweet made from bottle gourd (lauki or gheeya) and flavored with cardamom, milk, and nuts. It’s a great way to use bottle gourd in a dessert form, and it offers a delightful, mild sweetness with a rich, creamy texture. Here’s a step-by-step recipe to make Gheeya Ki Barfi:

1. Ingredients

– 1 medium-sized lauki or gheeya, peeled and grated
– 1 cup milk (full cream or whole milk)
– 1 cup sugar (adjust to taste)
– 2 tablespoons ghee (clarified butter)
– 1/4 cup milk powder
– 1/4 cup chopped nuts (cashews, almonds, or pistachios, optional)
– 1/2 teaspoon cardamom powder
– Saffron strands (optional, for color and flavor)
– Rose water

2. Instructions

Step 1- Prepare the Bottle Gourd

1. Grate the Bottle Gourd: Peel and grate the bottle gourd using a fine grater. You should have about 2 cups of grated bottle gourd.

2. Cook the Bottle Gourd: In a non-stick pan or heavy-bottomed skillet, heat 1 tablespoon of ghee over medium heat. Add the grated bottle gourd and cook, stirring frequently, for about 5-7 minutes. The bottle gourd will release water, and you need to cook it until the water evaporates and the bottle gourd becomes tender.

Step 2- Cook the Mixture

1. Add Milk: Pour in the milk and cook the mixture over medium heat. Continue to cook, stirring occasionally, until the milk reduces and thickens, and the bottle gourd absorbs most of the milk. This should take about 10-15 minutes.

2. Add Sugar: Add the sugar to the pan and mix well. Cook the mixture, stirring continuously, until the sugar dissolves and the mixture starts to thicken further.

3. Incorporate Milk Powder: Stir in the milk powder and continue cooking. This will help to thicken the mixture and give it a more barfi-like consistency.

4. Flavoring: Add the remaining tablespoon of ghee, cardamom powder, saffron strands (if using), and rose water or kewra water (if using). Mix well and cook until the mixture starts to pull away from the sides of the pan and comes together as a thick mass.

Step 3- Set and Garnish

1. Transfer to Tray: Grease a tray or plate with a little ghee. Transfer the mixture onto the tray and spread it out evenly using a spatula or the back of a spoon. Smooth the surface to your desired thickness.

2. Garnish: Sprinkle chopped nuts on top for added texture and flavor. Press them gently into the surface.

3. Cool and Cut: Allow the barfi to cool completely and set. Once firm, cut into pieces or squares.

3. Tips

– Consistency: The mixture should be thick and should start to come away from the sides of the pan. If it’s too thin, continue cooking until it thickens. If it’s too thick, you can adjust the consistency by adding a bit of milk.
– Flavor Enhancements: For a unique flavor, consider adding a touch of nutmeg or a bit of dried fruit like raisins.
– Storage: Store Gheeya Ki Barfi in an airtight container. It can be kept at room temperature for a few days or refrigerated for longer shelf life.

Enjoy your Gheeya Ki Barfi—a delightful, nutritious, and innovative Indian sweet that’s perfect for festive occasions or as a special treat!