Instant Pot Lauki Burfi

instant pot lauki burfi


  • 1 ¼ cups sugar
  • 4 cups freshly grated lauki, peeled and soft middle/seeds removed (around 630-650 grams)

Add Later:

  • ½ cup ghee
  • 1 cup powdered milk (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)


  1. Spread the sugar on the bottom of the pot. Spread freshly grated lauki on top of the sugar. Do not mix.
  2. Secure lid, close pressure valve and cook for 5 minutes at high pressure.
  3. Quick release pressure.
  4. Press sauté and adjust the heat to the highest setting, then add ghee, milk powder and cardamom and let the mixture boil for 5 to 7 minutes, stirring occasionally.
  5. 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).
  6. Pour the lauki mixture into a well greased plate/pan (I use an 8×8 glass pan) and sprinkle with chopped pistachios.
  7. Let it cool, then put it in the fridge for 2 hours or until set.
  8. Slice and serve.


  • I use a food processor to shred the lauki

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