Lauki (bottle gourd) kulfi

Servings:
Preparation time: 10-12 minutes.
Boiling time: 20-25 minutes.
Cooling time: Minimum 1 hour.
Blending time: 2-3 minutes.
Freezing time: 6-8 hours.
Total time: 40 minutes.

Should I prepare ‘Saffron Elaichi Kulfi’ for the summer days? Nahh…Mango Kulfi? Predicable. Jack Fruit Kulfi? No it’s again fruit, and then here I prepared something from vegetable. Yes, it is lauki kulfi; the bottle gourd, which is good for summer, very light in stomach and have so many nutritional value.

Bottle Gourd Kulfi is a refreshing and innovative twist on the traditional Indian frozen dessert. Made using grated bottle gourd (lauki), this kulfi combines health with indulgence in a way that surprises and delights. The natural mild sweetness and moisture of bottle gourd blend beautifully with thickened milk, sugar, and cardamom to create a creamy, flavorful treat.

Bottle gourd is rich in water content, fiber, and essential nutrients, making this kulfi not just tasty but also light on the stomach. Whether served at festive gatherings or as a cool dessert on a hot summer day, Bottle Gourd Kulfi offers a delightful balance of tradition, health, and creativity.

Ingredients:

Lauki (Bottle Gourd): 400-500 gm.
Full cream milk: ½ litre
Khoa/Mawa: 100 gm
Sugar: 100 -150 gm
Green cardamom: 7-8 no.
Pistachio: 15-18 no.
Colour (optional): Apple green

Preparation:

Peel off and grate lauki, keep aside.
Slice pistachio thinly, keep aside.
Peel off green cardamom, make powder, and keep aside.

Method:

Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan.
Pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval. Boil the milk for 5-7 minutes, so that it reduces to half, add lauki (bottle gourd), further boil it for 4-5 minutes till you get it thicker, add sugar and let it boil for couple of minutes.
Add Khoa, stir it continuously till it starts boiling, add half of pistachio and green cardamom powder, and let it boil for couple of minutes. Put off the flame.
Allow it to cool, blend the prepared mixture for a while, add ¼ quantities of pistachio into it; pour this mixture into the cup/kulfi-mould decorate with left out dry fruits, freeze the kulfi for 6-8 hours.
Now, ‘Lauki (bottle gourd) kulfi’ is ready to serve, you can serve directly.