Lauki Ke Lacche...A famous sweet dish is also called Kapoor kand ke Lacche

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  Lauki ( bottle gourd ) ke Lacche" is a famous sweet recipe of Utter Pradesh. This is also called "Kapoor kand ke Lacche".

It is a different but very easy and healthy recipe with home ingredients only.

It is a traditional dish of our country but now a days you can see it seldom.

But you can make it very easily at your home.....and tastes yum like sweet noodles of Lauki.

#  Ingredients For.. Lauki Ke Lacche..

1. Bottle gourd........500 or 600 gram ( long size ) grated 25o gram in weight
2. Sugar..15o gram
3. Water...40 ml.
4. Kevda jal ...1 tea spoon ( rose water )
5. Mota bura...50 gram for wrapping ( optional )
6. Some chopped pistachios.....( Optional )
7. Laccha peeler
8. Half pinch of green colour....( Optional )

#  Procedure Of Making...

1. Wash and peel the bottle gourd and keep aside.

2. Then place a kadhai with sugar and water on the high flame for sugar syrup.
Just stir it until the sugar dissolves in the water.
Then cook it on the slow flame for 2 strands consistency ( 2 tar ki chasni ) sugar syrup.

3. Mean while Take a big plate and prepare the lauki lacchas with the help of a Laccha peeler......
Just grate it like we grate the lauki for halwa and coffta leaving the middle seed part of bottle gourd.

I have shown it in the recipe pics.That is available in the market in 15 rupees only.

If you don't have the peeler then grate the lauki in a thick holed grater in long size as you can...This is helpful in making long laccha.

4. Now immediately transfer the lauki laccha in the 2 strands sugar syrup...
Now you will see that lauki is releasing the water in the sugar syrup....It will dissolve in the sugar syrup slowly while cooking.

Add a half pinch of green colour and stir it with the help of 2 forks.... so that while cooking lauki lacchas could not stick much.

5. Cook it stirring continuously for 15 minutes as they become soft by pressing in the mid of fingers.

6. Then take out the lauki lacchas in a strainer and let it cool.

7. As they are cooled down... Separate them with the help of fingers and add kabada or rose water in it.
You can wrap them in the tagar or mota boora in the market style or let it remain the same.

In the both case...They are very delicious.

# Note..

1. If you are going to make lacchas later... then soak the laccha in the cold water... Otherwise they will be brown.
After that strain the water in a sieve and then add in the sugar syrup.

2. You can add some chopped dry fruits in the lauki laccha.

3. You can enjoy them for many days on the room temperature.

4. Transfer the lauki laccha in the refrigerator for a cool taste.