Simply irresistible Indian fudge

Nowadays, most of the vegetables are available throughout the year, but personally I like consuming in season and fresh produce as opposed to food which is canned or is from the cold storage as their nutritious value and taste gets substantially reduced.

Though 'Lauki' (bottle gourd) seldom figures in anyone's list of favorite vegetables it is known to have enormous health benefits. 'Lauki'  has immense cooling properties which makes it an ideal summer veggie. It has a lot of water content and is therefore low in calories. Its juice of late has become immensely popular amongst the diet conscious and is arguably the latest health fad. This vegetable is very versatile too, apart from the everyday ‘lauki ki sabji’, one can make ‘koftas’ or add it to curd to make 'raita'. Not to miss out on the lauki ki 'kheer' and 'barfi' ...  two yummy Indian sweets that one can make. 'Lauki' is one of the vegetables that can also be eaten during a fast, so it's barfi makes an ideal 'vrat ka khana’ (food eaten during a fast).

Select fresh and tender 'lauki' for making the barfi (Indian sweet) and discard the seeds. Weigh the grated 'lauki' and sauté it in 'desi ghee' till it starts losing its moisture then add milk (twice the weight of lauki). Simmer on low heat and keep stirring it from time to time. Making it with milk may take more time but trust me all the pains in cooking are justified by the end result ... you have to literally stop yourself from polishing it off.

The 'barfi' has a milk cake texture and remains soft even after refrigeration and also keeps well. The 'barfi' has a dark creamish hue because of the milk and 'khoya'. To get a green colored lauki barfi one can add food grade color to it. Lauki ki barfi ( bottle gourd fudge ) has always been a favorite with me and between me and my husband we managed to polish off almost a kilo of it much before the week could get over. This of course did not go well with my daughter who gave me strict instructions to restrain ourselves from gorging on sweets. Though with my sweet tooth, I know, that's a tall order.

Melt in the mouth barfi

Lauki ki barfi

1 kg grated lauki (bottle gourd)

2 litre milk (full cream)

4-5 tablespoon desi ghee (clarified butter)

2 teaspoon elaichi (green cardamom) powder

250 gm sugar

200 gm khoya /mawa (concentrated milk)

Peel the 'lauki' and then grate it, discard the centre seedy portion. Take a heavy bottom kadhai (wok) and roast the grated lauki (bottle gourd) in desi ghee for 10-15 minutes till the water in the lauki evaporates. Then add the full cream milk to it and let it simmer on low heat for a couple of hours. Stir it in between so that the mixture doesn't stick to the pan.

When the quantity of milk reduces, add the khoya and cook on medium flame till the khoya gets well blended. Then add the sugar and stir continuously till the whole mixture starts to come together and forms a lump. Lastly, add the cardamom powder, mix well and then spread the barfi on a greased plate.

Let it cool and then cut into pieces and enjoy. Since its milk based sweet, it should ideally be refrigerated in case it is not consumed the same day.

Creamy lauki ki barfi

Besan ki barfi / Indian fudge - with a twist

I have grown up watching my nani making huge amounts of sweets and savory snacks (enough to feed an army). So did my mother though to a lesser extent, but by the time I grew up this trend had dwindled a lot. Old timers still lament about those good old days when everything was made at home and now they have to make do with packaged and processed stuff with all kinds’ of  chemical additives and preservatives.

For most of us who have grown up gorging on our desi mithai there is nothing to beat it. Making mithai at home might seem tedious but it is totally worth the effort, it tastes way too better not to have a go at making it yourself. As for me, I am into this new phase where homemade is the new mantra and I am  very bemused at how ultimately, we take comfort in  and go back to doing things that we grew up with.

This besan barfi is also known as the seven cup barfi, a popular Indian sweet. I have modified it a bit and gone easy on the ghee and sugar in keeping with today's times and here I am sharing my own version of it. I have added some whole wheat flour which gives it a better texture and adds a nice nutty flavor to it. The barfi turns out soft and fudge like and keeps well. It is very easy to make, doesn't take too much time, and tastes absolutely delicious. So here you go -

Besan ki barfi

Besan Ki Barfi

3/4 cup besan (chick pea flour)

1/4 cup atta (whole wheat flour)

1/2 cup desi ghee (clarified butter)

1 cup dessicated coconut

1 cup sugar (powdered)

1/2 teaspoon elaichi (green cardamom) powder

1 cup milk 

20 almonds thinly sliced

Grease a square pan or tray with ghee. Take a thick bottomed heavy kadai (wok) and pour in the ghee, besan and atta and roast the two on low heat. This roasting helps in removing the raw taste of the flour. Add in the dessicated coconut and half of the finely sliced almonds. Stir constantly till the mixture turns nice brown. This would take around 15 minutes.

Now add the powdered sugar and the milk and stir continuously to prevent the mixture from sticking to the bottom. Continue to cook till it starts thickening and begins to leave the sides of the pan and comes together, then switch off the burner.

Pour the hot mixture  into the greased pan and level it out with a spatula, then sprinkle the remaining sliced almonds on top.

Let it cool down then cut into diamond or square pieces and enjoy.

Indian fudge