Lauki ki Barfi

Bottle gourd fudge.

Preparation time: 20mins
Cooking time:30 mins + setting time
Serves:4

Recipe Ingredients:
4 cups grated bottle gourd (lauki/ doodhi/ghia)
1 cup milk
2cup sugar
250g khoya (thickened milk)
1tbsp chironjee (sunflower seeds)
1tsp magaz ( melon seeds)

Recipe Method:
Boil the grated gourd with the milk in a heavy bottomed pan. Reduce the flame and cook till the milk has almost evaporated. Keep stirring frequently to avoid burning. Add the sugar and cook further till the mixture has thickened a little. Add the khoya and mix well. Remove from flame and pour in a well greased tray. Smoothen the top level and garnish with chironjee and magaz. Press the top level lightly and allow to cool. Refrigerate for 1 hour. Cut into squares and serve.

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Author of the Recipe: reetika varshney

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Pankaj Bhadouria: A Biography

If becoming the MasterChef was the destiny of Pankaj Bhadouria, nature started her silent training in her birthplace Delhi's cosmopolitan Food environments. She grew up tasting almost all types of Indian and continental dishes at home and at various restaurants of Delhi. Her father and mother were real connoisseur of food, while nurturing their hobby, as enthusiastic cooks, they always experimented with regular recipes and invited their friends and relatives to enjoy new tastes. Her father's passion for "Good Food" allowed her to learn nuances of cookery unknowingly from the very early age of 12 by assisting her mother in kitchen for regular cooking at home....

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