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"Stuffed Lauki Barfi Recipe (No Sugar)"

Stuffed Lauki Barfi (No Sugar): A Wholesome Redemption of a Classic Sweet In the vibrant tapestry of Indian mithais, Lauki Barfi holds a unique place. Often dubbed a "healthy sweet," it traditionally combines grated bottle gourd (lauki/doodhi) with milk, sugar, and ghee to create a fudge-like delicacy. However, for the health-conscious, diabetics, or those simply reducing refined sugar, the classic recipe loses its virtuous appeal. Enter the Stuffed Lauki Barfi (No Sugar)—a revolutionary take that doesn't just eliminate sugar but elevates the dish into a nutrient-dense, guilt-free indulgence. This recipe reimagines the barfi by using natural sweetness from dates and a hint of jaggery, while introducing a surprise element: a rich, nut-based stuffing. The result is a two-layered delight—a soft, cardamom-scented lauki outer layer enveloping a luscious core of nuts and seeds. It’s moist, flavorful, and satisfyingly sweet without a grain of refined sugar. Perfect f...
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Chicken Changezi (Mughlai Chicken Changezi)





✨️Introduction

Chicken Changezi is a royal, indulgent Mughlai dish known for its deep, aromatic flavors and creamy, spiced gravy. It originated in the kitchens of Delhi and is said to be named after the Mongol ruler Genghis Khan (Changez Khan), symbolizing a bold and robust preparation. The dish combines marinated chicken cooked in a rich base of onions, tomatoes, cashews, and cream, flavored with a blend of traditional Indian spices. It pairs beautifully with naan, roti, or rice and is a highlight at festive or special meals.


✨️Preparation Time

Marination Time: 1 hour (or overnight for deeper flavor)

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: ~1 hour 30 minutes


✨️Ingredients

For Marination:

500g chicken (bone-in preferred)

2 tbsp yogurt (curd)

1 tbsp ginger-garlic paste

1/2 tsp turmeric

1 tsp red chili powder

Salt to taste


✨️For Gravy:

2 medium onions (sliced)

2 tomatoes (pureed)

1 tbsp ginger-garlic paste

10–12 cashews (soaked)

1/2 cup milk

1/4 cup fresh cream

2 tbsp ghee (clarified butter)

2 tbsp oil

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp Kashmiri red chili powder (for color)

1 tsp kasuri methi (dried fenugreek leaves)

Salt to taste

Chopped coriander for garnish


✨️Instructions

Step 1: Marinate the Chicken

1. Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt.

2. Marinate for at least 1 hour (overnight for better results).



Step 2: Fry the Onions

1. Heat 1 tbsp oil and ghee in a pan.

2. Fry sliced onions on medium heat until golden brown.

3. Cool and grind them into a smooth paste.


Step 3: Cook the Chicken

1. In the same pan, add remaining oil and sauté ginger-garlic paste for a minute.

2. Add the marinated chicken and sear on medium heat for 6–8 minutes.


3. Cover and cook until the chicken is 80% done.


Step 4: Make the Gravy

1. Add onion paste and cook for 4–5 minutes.

2. Add tomato puree, turmeric, coriander powder, cumin powder, and Kashmiri chili powder.

3. Cook until oil separates.


Step 5: Cashew-Milk Blend

1. Blend soaked cashews with milk to make a smooth paste.

2. Add to the pan and cook on low heat for 5–6 minutes.


Step 6: Finish the Dish

1. Add fresh cream, kasuri methi, garam masala, and adjust salt.

2. Cook uncovered for another 5 minutes until thick and creamy.

3. Garnish with chopped coriander.

✨️🍽
Serving Suggestion

Serve hot with butter naan, tandoori roti, paratha, or basmati rice. It also goes well with jeera rice or pulao.

For Detailed video click on the link below 👇
https://youtu.be/mn7_QrX7A1Q?si=gsvQjYRYpfvimm6R

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