Barfi

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For the 2012 Kannada film, see Barfi (film). For the 2012 Hindi film, see Barfi!.
Barfi
Barfi.JPG
Plain Barfi
Alternative names burfi, burfee, borfee
Course Dessert
Region or state Indian Subcontinent
Serving temperature Cold
Main ingredients Condensed Milk, Sugar
Variations Kesri Pedha, Kaju Katli, Pista Barfi
Cookbook:Barfi  Barfi

Barfi or burfi is a sweet confectionery from the Indian Subcontinent. The name originates from the Persian word Barf which means snow and Barfi is similar to ice/snow in appearance.[1] Few famous varieties of barfi include besan barfi (made with gram flour), Kaaju Barfi (made with cashews), and Pista Barfi (made with ground pistachios).[2] Main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.

Flavor of a Barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew and pistachio) and spices (such as cardamom or rose water). Barfis are mostly coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.

The confection is served in India, all year round, but especially consumed during the holiday seasons, wedding ceremonies and the religious festivals.[3]

Types[edit]

  • Kesri Pedha: saffron, flattened yellow round
  • Kaju Barfi/Kaju Katli: cashew, light tan diamond
  • Pista Barfi: pistachio, forest green diamond
  • Cham Cham: pink and white, shaped like sushi rice balls
  • Doodh Peda: kewra oil and pistachio, flattened dark tan round
  • Chocolate Barfi
  • Badam Pak: rose water and almonds, brown diamond
  • Walnut Barfi
  • Barfi Fon/Barfifon: pink and yellow colored fig
  • Gajar Barfi: carrot, square and orange colored
  • Coconut Barfi: coconut, sugar, milk, square and yellow colored

See also[edit]

References[edit]

  1. ^ http://www.desiblitz.com/content/guide-to-indian-sweets
  2. ^ http://food.ndtv.com/ingredient/barfi-701210
  3. ^ Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009. Print.