Ingredients:

• 2 cups grated bottle gourd (lauki)
• 1 cup sugar
• 1/2 cup khoya (mawa)
• 1/4 cup ghee (clarified butter)
• 1/4 cup chopped nuts (cashews, almonds, and pistachios)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Ghee for greasing the plate

Instructions:

1. Grating Lauki:

• Peel the bottle gourd (lauki) and grate it finely. Squeeze out any excess water from the grated lauki and set it aside.

2. Making Sugar Syrup:

• In a heavy-bottomed pan, heat the sugar with a little water to make a sugar syrup. Cook until the syrup reaches one-string consistency. You can test this by taking a drop of syrup between your thumb and forefinger - it should form a single string when pulled apart.

3. Adding Lauki:

• Add the grated and squeezed bottle gourd (lauki) to the sugar syrup. Cook over low heat while continuously stirring. The mixture will release moisture and cook down, reducing in volume.

4. Cooking Lauki:

• Continue to cook until the lauki mixture thickens and most of the moisture evaporates. It should have a halwa-like consistency.

5. Adding Khoya:

• Add the khoya (mawa) and continue to cook. The khoya will melt and combine with the lauki.

6. Adding Nuts:

• Add the chopped nuts and cardamom powder. Stir well.

7. Optional: Saffron Infusion:

• If using saffron, soak saffron strands in a little warm milk and add it to the mixture for a lovely saffron flavor and color.

8. Greasing Plate:

• Grease a plate or tray with ghee to set the barfi.

9. Setting Barfi:

• Transfer the lauki mixture to the greased plate and flatten it with a spatula.

10. Cooling:

• Allow the barfi to cool down to room temperature. You can also refrigerate it for a couple of hours to help it set firmly.

11. Cutting and Serving:

• Once the barfi is set, cut it into square or diamond shapes.

• Serve your Lauki ki Barfi as a sweet delight during Navratri or any festive occasion.

Enjoy this unique and delightful Indian sweet!