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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 Malai Tikka Gravy


Introduction

🐔Chicken Malai Tikka Gravy is a creamy, rich, and indulgent North Indian dish that combines succulent pieces of marinated, grilled chicken tikka with a smooth and luscious white gravy. Known for its subtle flavors, this dish uses fresh cream, cashews, and aromatic spices to create a royal taste experience. It's perfect for special occasions and pairs beautifully with naan, roti, or jeera rice.


✨️Preparation Time

Marination time: 2–4 hours (or overnight for best results)

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: ~3 hours (including marination)


✨️Ingredients

🍽For Marination:

500g boneless chicken (preferably thigh pieces) 

3 tbsp hung curd (thick yogurt)

2 tbsp fresh cream

1 tbsp ginger-garlic paste

2 tbsp grated cheese or processed cheese

1 tbsp cornflour or besan (gram flour)

1–2 green chilies (finely chopped or paste)

Salt to taste

1/2 tsp white pepper powder

1/4 tsp garam masala

Juice of 1/2 lemon


✨️For Gravy:

1 tbsp butter + 1 tbsp oil

1 medium onion (finely chopped or paste)

1 tsp ginger-garlic paste

1/4 cup cashews (soaked and blended to a smooth paste)

1/2 cup fresh cream

1/2 tsp white pepper powder

Salt to taste

1/2 tsp sugar (optional)

1/4 tsp garam masala

1/4 cup milk (adjust for consistency)

Coriander or kasuri methi for garnish


✨️Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix all the marinate  ingredients into a smooth paste.


2. Add chicken pieces, coat them well, cover, and refrigerate for at least 2 hours (overnight preferred).



Step 2: Cook the Chicken

Option 1 (Tandoor or Oven): Preheat the oven to 200°C (392°F), grill the chicken pieces on skewers or a rack for 15–20 minutes or until lightly charred.

Option 2 (Pan): Heat a little oil or butter in a pan and sear the marinated chicken pieces until golden and cooked through.



Step 3: Prepare the Gravy

1. Heat oil and butter in a pan, add chopped onions or onion paste and sauté until translucent.

2. Add ginger-garlic paste and cook till the raw smell disappears.

3. Add cashew paste and cook on low heat until oil starts to separate.

4. Stir in cream, white pepper, salt, and sugar. Cook for 3–4 minutes.

5. Add milk to adjust the consistency of the gravy. Simmer for 5–6 minutes.


6. Add the grilled chicken pieces, mix well, and let them simmer in the gravy for 5–7 minutes.

7. Sprinkle garam masala and garnish with coriander or crushed kasuri methi.


🍽✨️Serving Suggestion

Serve hot with butter naan, garlic naan, or steamed basmati rice. A side of onion salad and mint chutney complements it well.

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

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