What is Lauki Burfi?
Lauki burfi is an Indian fudge made using bottle gourd, a very popular Indian vegetable. I actually shared a Lauki Dal recipe on the blog not long ago. Today though, we’re using it in dessert!
My recipe for lauki burfi calls for just a few ingredients: bottle gourd, sugar, powdered milk, ghee, and cardamom. This type of fudge typically calls for green food coloring, but we’re topping it with green pistachios instead!
(You can also top with green pumpkin seeds if nut-free! I’ve done this and it’s both pretty and delicious!)
The way I make this burfi is a bit unusual but you’re going to have to trust me. I don’t add any water to the instant pot when I make this…
But Ashley… What Do you Mean Don’t Add Water?!
I know… but really, no water. And yes, I also know that’s against instant pot’s rules. But rules are meant to be broken (also: thank goodness my children can’t read yet). When I first started testing this recipe, I did add water to the pot along with sugar and lauki and even though the recipe was great, it all just took forever to make because I had to boil off a lot of water at the end. I knew I needed to find a faster/easier way before sharing this recipe with you. I finally realized that lauki releases a lot of water as it cooks and so there’s actually no need for additional water. I’ve made this burfi many times without adding any water and my instant pot hasn’t given me any trouble with coming to pressure. That said, if you find that your pot isn’t coming to pressure then feel free to add a tablespoon or two of water if you must.
Why Make This in an Instant Pot?
Because it’s much easier. This really is the fastest way to make lauki burfi. Traditionally, this type of burfi takes forever to make. There’s a lot of standing by the stovetop and stirring involved. I just don’t have that kind of patience. That said, there’s still some stirring required – but much less! By pressure cooking sugar with lauki, we’re simultaneously cooking the lauki while also making a sugar syrup, which (along with ghee and powdered milk) will help hold the burfi together as it cools. After cooking the lauki and sugar, you just add ghee, milk powder (I like this brand), and cardamom to the pot and stir until all of the liquid dries up. Pour the mixture into a greased pan, top with pista, and let it set. Cut into bars and serve! (This recipe makes 16, 2″x2″, bars. Somehow 4 of the bars went “missing” from this batch before I could photograph them… we have yet to find them. 🤷🏽♀️)
Lauki Burfi Ingredients:
Can I Use Less Sugar or Ghee?
You can make slight adjustments to this recipe and it’ll turn out fine, however, I would not recommend drastically reducing the amount of sugar or ghee in this recipe as they help hold the burfi together.
Can I Make Lauki Halwa?
If you do want to make a “light version” then you’re better off making lauki halwa (pudding). If you make halwa, you can adjust the sugar and ghee to your preference. To make lauki halwa, just stop after step 4 (see recipe below), garnish with nuts, and serve warm in a bowl. You can adjust the sugar and ghee to your taste (or leave it as is). I hope you love this lauki burfi. It’s great any time of the year but I do especially love its festive green color for the holidays! 🎄 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
