By Simran Makkar
September 8, 2026
Some people wrinkle their nose the moment lauki shows up on the menu, as it's not exactly everyone's favourite vegetable. But turn that same lauki into barfi, and watch those very people lick their fingers clean without a second thought. This soft, fudgy barfi takes some patience at the stove but, in the end, rewards you with a dessert that converts even the biggest lauki sceptics.
– 2 tablespoons ghee – ½ cup sugar – 2 cups lauki, peeled and grated – 1 cup khoya, grated – 2 tablespoons chopped nuts – ½ teaspoon cardamom powder – A few strands of saffron
Squeeze out the excess water from the grated lauki using a muslin cloth or your hands.
Heat the ghee in a heavy-bottomed pan over medium heat and add the grated lauki.
Sauté the lauki for about 10 minutes, stirring often, until it softens and the raw smell disappears.
Add the grated khoya and mix well, cooking for another roughly 5 minutes until it combines smoothly with the lauki.
Add the sugar and continue to cook, stirring continuously, until the mixture thickens and starts leaving the sides of the pan.
Stir in the cardamom powder and saffron, if using, and mix well.
Transfer the mixture to a greased tray and spread it evenly, pressing down gently with a spatula.
Garnish with chopped nuts, pressing them lightly into the surface. Let it cool and set for 1–2 hours before cutting into squares and serving.