Collect All The Required Ingredients. Wash And Peel The Lauki And Cut 1 Inch Round Pieces.
Scrape Out The Pulp And Seeds From Lauki In Such A Way That The Other End Remains Joined. Prepare All The Rings Like This.
Heat Water In A Deep Pan, Add A Pinch Of Soda Bicarbonate. Once The Water Starts Boiling, Drop The Lauki In It Then Cover And Cook Them For 5 Minutes On Medium Flame.
5 Minutes Later, Lauki Will Get Cooked Aptly.
Turn Off The Flame, Leave The Vessel Covered As It Is For 2-3 Minutes. After 3 Minutes, Remove The Lid And Transfer The Lauki On A Sieve So That The Excess Water Gets Drained Out.
To Prepare The Sugar Syrup, Take Sugar In A Vessel Along With 3/4 Cup Of Water To Make A Thin Sugar Syrup.
Place It On Flame To Simmer Until The Sugar Dissolves Completely. Stir In-Between.
When Sugar Melts And Its Starts Boiling, Add Semi Cooked Raw Lauki Rings. Cover It And Make Sure That The Lauki Doesn’t Break.
Cook The Lauki Rings In Sugar Syrup Until Its Colour Changes Slightly. Turn Off The Flame, Cover And Let It Rest.
Keep The Lauki Drenched In Sugar Syrup For Few Minutes So That They Become Sweet. Meanwhile, Prepare The Stuffing For The Lauki.
For This, Heat A Pan And Put The Mawa In It. Keep Stirring Constantly And Roast The Mawa On Low Flame So That It Doesn’t Stick To The Pan. After Roasting 2-3 Minutes, Turn Off The Flame And Allow It To Cool Down.
As The Mawa Cools Down, Transfer It To A Plate And Add Chopped Badam, Kaju And Powdered Sugar. Mix Well Until All The Ingredients Combined Well.
Mawa Stuffing Is Ready.
Keep It Aside.
After 10 Minutes, Take Out The Lauki Rings From The Syrup And Put Them On A Plate.
Then Stuff Each Lauki Generously With The Mawa Stuffing. Press The Filling With Light Hands So It Settles Down Inside The Lauki.
Place Pistachios Or Any Dry Fruit At The Centre And Press Gently.
Prepare All The Sweet In The Same Manner. Lauki Rings Sweet Is Ready.