Rose Petal jam (Gulkand) flavored Bottle Gourd Fudge / Lauki Ki Barfi

Name: Rose Petal jam (Gulkand) flavored Bottle Gourd Fudge / Lauki Ki Barfi
Total time: 1800 s
Yield: 30 servings
Cuisine: Indian
Ingredients: 2 Cup grated and squeezed Bottle gourd; 1 Cup Sugar; 1 cup Khoya / Mava / Milk Solids; 2 tbsp . Ghee; 2 tbsp Rose petal jam (gulkand); 2-3 tbsp Chopped nuts of your choice; 1 tsp cardamom powder; Silver leaf / Chandi ka Varq (Optional)

Poonam Bachhav @cook_7898847

#Bandhan
Lauki ki Barfi is a delicious, melt in mouth traditional Indian sweet. A fudge often made on festivals like Krishna Janmashtami , Dushera and Diwali. This fudge can be easily prepared at home ahead of the festival as it has a shelf life of about a week.

Bottle gourd / lauki is considered as a Sattvik food ( food which are fresh , juicy , light , nourishing and which offer calmness and add vitality to our body system. Hence it is consumed during fasts / Vrat.

Bottle gourd fudge can be prepared in many ways. Grated bottle gourd is either cooked and reduced in milk , or condensed milk is added to grated bottle gourd. Milk powder can also be added. Here, I am sharing a recipe which calls for use of Khoya / Mava / Milk Solids. Usually this fudge is flavored with cardamom and Saffron , this time I tried flavoring it with Gulkand ( Rose Petal Jam ) and it turned out super yum.

Poonam Bachhav @cook_7898847

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Ingredients

30 minutes

30 servings

2 Cup grated and squeezed Bottle gourd
1 Cup Sugar
1 cup Khoya / Mava / Milk Solids
2 tbsp. Ghee
2 tbspRose petal jam (gulkand)
2-3 tbspChopped nuts of your choice
1 tsp cardamom powder
Silver leaf / Chandi ka Varq (Optional)

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Steps

30 minutes

1

Wash, peel and grate the Bottle gourd using a grater. Discard the large seeds if any. Keep it aside for 10 minutes.
2

Squeeze out all the juice from the grated bottle gourd with your hands. This will save both time and gas. This juice can be used in soups or dal.
3

In a heavy bottom wok, heat ghee on medium flame. Add the squeezed out grated bottle gourd and stir fry for 1-2 minutes. Now cover cook for 2-3 minutes or until the bottle gourd is dry.
4

Now add sugar and Gulkand (Rose petal jam) and mix well.
5

Cook the mixture for 5 -7 minutes.
6

Add crumbled khoya to this mixture. Mix well and cook on a low flame for about 5 minutes.
7

Add the chopped Nuts at this stage. Cook until the mixture thickens and leaves the sides of the pan.
8

This will take another 7-10 minutes. Keep stirring continuously to ensure the mixture does not catch the bottom of the wok.
9

Add cardamom powder. Mix well and put off the flame.
10

Pour the fudge mixture to a greased tray. Tap it from top with the bottom of a greased bowl to give flat surface.
11

Add silver Varq to the fudge and allow it to set. After 10-15 minutes cut the fudge into desired shapes.