- 1 cup – 1 ¼ cups sugar
- 4 –5 cups freshly grated lauki, peeled and soft middle/seeds removed (anywhere from 500-650 grams)
- ½ cup ghee
- 1 cup dry milk powder (I use this brand)
- ½ teaspoon ground cardamom
- ½ cup chopped pistachios (I prefer raw pistachios because they are more green in color than roasted) OR ¼ cup pumpkin seeds (if nut-free)
- Spread the sugar on the bottom of the pot. Spread freshly grated lauki on top of the sugar. Do not mix.
- Secure lid, close pressure valve and cook for 5 minutes at high pressure.
- Quick release pressure.
- Press sauté and adjust the heat to the highest setting, then add ghee, milk powder and cardamom and mix well. Let the mixture boil for 5-7 minutes, stirring occasionally. If you are making halwa, you can stop here – otherwise, for burfi continue to the next step.
- Continue to let it simmer for another 5 to 7 minutes, stirring more frequently until the mixture dries and you see some ghee coming out of the sides (the amount of time varies depending on the lauki’s water content).
- Pour the lauki mixture into a well greased plate/pan (I use an 8×8 glass pan) and sprinkle with chopped pistachios or pumpkin seeds.
- Let it cool, then put it in the fridge overnight or until set.
- Slice and serve.
- I use 2 small/medium lauki to make this and it gives me 4-5 cups of shredded lauki.
- Lauki burfi typically calls for green food coloring. Instead, I top the burfi with raw green pistachios or green pumpkin seeds to give it a natural green color.
- I use a food processor to shred the lauki.
- If you want to make a “lighter version” of this, you can make lauki halwa (pudding) instead. You can do this by adjusting sugar and ghee to taste. Just follow this recipe and stop after step 4, garnish with nuts and serve warm in a bowl.