Bottle Gourd Burfi is a traditional Indian fudge-like sweet made with grated bottle gourd, coconut, spices, and nuts. This unassuming veggie is transformed into a heavenly treat that’s sure to satisfy any sweet tooth. With its rich texture and blend of flavors, it’s a dessert worth trying at least once.
About the Recipe
You may be surprised to find bottle gourd as the star ingredient here, but let me tell you – it makes the most luscious, melt-in-your-mouth burfi. The gourd lends a soft, creamy base while spices like cardamom add warmth. Coconut and nuts provide a delightful crunch. It’s a flavor celebration you won’t soon forget.
Why You’ll Love This Recipe
How can you not love a dessert that’s so unique yet so addictively delicious? The soft fudgy texture combined with the gentle sweetness and hints of spice is pure bliss. Plus, the crunch from the nuts adds the perfect contrast. One bite and you’ll be hooked.
Bottle Gourd Burfi
Cooking Tips
For best results, make sure to drain as much moisture as possible from the grated bottle gourd before cooking. Using a thick bottomed pan helps prevent scorching. And don’t be shy with the ghee – it gives that signature rich flavor and fudgy texture.
Serving and Storing Suggestions
These burfi squares make for a delightful after-meal treat with tea/coffee or as a festive sweet. They’ll keep well at room temperature for 3-4 days. For longer storage, refrigerate in an airtight container for up to 2 weeks. Serving size: 1-2 squares. Total prep time: 45-60 mins.
Similar Recipes
- Badam Burfi (Almond Fudge)
- Besan Burfi (Gram Flour Fudge)
- Coconut Burfi
- Dry Fruit Burfi
Nutrient Benefits
While undoubtedly a sweet treat, this bottle gourd-based burfi does offer some nutritional perks. Bottle gourds are rich in vitamins, minerals, and fiber to aid digestion. The nuts provide healthy fats and coconut offers lauric acid benefits.
Bottle Gourd Burfi
Ingredients
- 2 cups Bottle gourd (peeled and deseeded)
- 1/2 cup Coconut (grated)
- 1/4 cup Maida Flour
- 1/4 cup Fried Gram Flour
- Edible Green Colour (a pinch)
- Ghee (little)
- 1 tsp Cardamon Powder
- 1 1/2 cup Sugar
- 1/2 cup Condensed Milk
- 2 tbsp Mixed Nuts (grated)
Instructions
- Drain the excess water in the bottle gourd, and boil them till soft.
- Saute the maida flour in a pan until golden brown.
- Take a heavy pan, add sugar and water and stir until fully dissolved.
- When it reaches a string consistency level, add the fried maida flour, fried gram flour, ghee, boiled bottle gourd, grated coconut to it.
- Keep stirring all the while, until it stops sticking to the sides of the pan.
- Add the food colour, ghee, cardamon powder, condensed milk in this stage.
- When the ghee starts to separate from the pan, pour into a ghee/butter greased plate.
- Decorate with mixed nuts on top and allow it to cool.
- Before it sets fully, cut into your required shape.
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Frequently Asked Questions
Can I use regular flour instead of maida?
Maida (all-purpose flour) helps create that signature soft, fudgy texture. Whole wheat flour may make the burfi denser and grainier. For best results, stick to maida or use besan (gram flour) instead.
My burfi turned out a bit dry/grainy. What went wrong?
A few possible reasons – not enough moisture left in the grated gourd, overcooking, or not using enough ghee/condensed milk. Be sure to drain but not completely dry out the gourd and follow instructions carefully.
Can this recipe be made vegan?
Without a doubt. merely swap out the ghee for a vegan butter or coconut oil. Use plant-based condensed milk and omit the nuts if desired. Easy peasy.
How do I store these for longer?
Once fully cooled, stack the burfi pieces with parchment paper in between layers in an airtight container. They’ll keep for 2 weeks refrigerated or up to a month frozen. Let thaw before serving chilled leftovers.
Why use condensed milk? Can I use regular milk instead?
Condensed milk adds a lovely richness and helps achieve that characteristic fudgy, creamy texture. Regular milk won’t work as well. You can use evaporated milk as a substitute, but the taste and texture won’t be quite the same.
