We call Bottle gourd as ‘Gardudde‘ in Konkani (there are other names also). ‘Dudde‘ is pumpkin, I wonder if it is related to pumpkin in someway??
I loved these burfis from my childhood. I would go on eating a half-dozen of them at a time. I think the color of these largely depend on the sugar.Â Though there are many bottle gourd dishes in Konkani cuisine, my personal favorite is always this burfi. Try it yourself to understand how good it is.
2 cups bottle gourd(grated)
1/4 tea spn cardamom powder
In a thick bottomed pan, cook grated bottle gourd (do not add water, when it starts cooking, bottle gourd leaves water). In the traditional method, the pan is covered with a plate and water is added on the plate. This allows to cook faster.
When almost all the water is gone and bottle gourd is reduced in volume, add the sugar (same quantity as the cooked bottle gourd).
Keep mixing to avoid sticking to the bottom. Cook till the mixture becomes dry and the ends get white color(if the mixture does not gets dry, add more of sugar and keep mixing). Take out from the heat. Add cardamom powder.
Grease a plate with ghee and spread the mixture with the help of a rolling pin(apply ghee to rolling pin to avoid sticking).
Allow the mixture to cool and cut into desired shape.
Preparation time : 20-30mins