Barfi is a traditional Indian dessert prepared using a base of condensed milk solids (such as khoa or khoya), granulated sugar and ghee. Nuts such as pistachios, cashews or peanuts are often added to the base, however, fruits, saffron, rose water, gram flour or almonds also feature in many local variations.
The chosen ingredients will make up the final appearance, texture and color of each barfi. After it is cooled, it is then cut into diamonds, circles or squares. Barfi is consumed throughout India, but it’s particularly popular in northern India where it is consumed on special occasions.
Origin & Cultural Significance
The name Barfi originates from Persia. Similar to fudge, barfi is basically a part of an extensive group of Indian sweets combined under the term ‘mithai’. In Persian and Urdu, the term ‘burfi’ refers to snow and ice, describing the visual features of the dish in its basic, original form.
There are several varieties of barfi including coconut barfi, rava barfi, chocolate barfi, anjeer barfi, kalakand and many more.
It is also made and gifted during the annual Diwali festival. When offered during weddings and similar occasions, barfi is typically garnished with beaten and edible silver leaf, also known as vark.
Indian Barfi Recipe
Barfi is a traditional Indian dessert prepared using a base of condensed milk solids (such as khoa or khoya), granulated sugar and ghee.
Ingredients
- Milk powder (full cream) - 2½ cup
- Sugar - ¾ cup
- Milk - 1 cup
- Ghee or clarified butter - ¼ cup
- Pistachios (chopped) - 3 tbsp
Instructions
- Begin by combining 2½ cup milk powder, ¾ cup sugar and 1 cup milk in a mixing bowl.
- Next, whisk and combine all the ingredients properly until everything is well mixed.
- It’s time to transfer the prepared combination into large kadai. It is also suggested to use a non-stick pan to prevent the mixture from sticking to the bottom.
- Now, add ¼ cup ghee and combine well over low heat.
- Continue to stir over low heat until the concoction thickens.
- The mixture will hold its shape and will begin to detach from the pan after about 10 minutes.
- Remember to not overcook, or the dessert will turn hard. Also, don't leave the mixture undercooked or it will be chewy.
- If the mixture is chewy, return it to the pan and cook for a few more minutes before setting it.
- Now, shift the burfi dough to the tray lined with baking paper.
- Press softly, making sure it’s evened out.
- Add some chopped pistachios on top and press lightly.
- Once done, cover the container and place it in the refrigerator until it sets completely. This should take you about an hour.
- After an hour, unmould the dessert and cut it using a sharp knife.
- You can serve it right away or store it in an airtight container, and it will be fit for consumption for a week.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 42mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 3g