This article needs additional citations for verification. (January 2013)
|Alternative names||Burfi, burfee, borfee, borfi|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula|
|Main ingredients||Condensed milk, sugar|
|Variations||Kesri Pedha, Kaju Katli, Pista Barfi|
Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent, and a type of mithai. The name is a derivative of the Urdu (originally Persian) word barf, which means snow. A few of the famous varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). The main ingredients of plain barfis include powdered milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.
The flavour of a barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew, pistachio, or peanut) and spices (such as cardamom or rose water). Barfis are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of barfi vary in their colour and texture.
This section needs additional citations for verification. (September 2019)
- Kesri pedha: saffron, flattened yellow round
- Kaju barfi or kaju katli: cashew, light tan diamond
- Pista barfi: pistachio, forest green diamond
- Doodh peda: kewra oil and pistachio, flattened dark tan round
- Chocolate barfi
- Badam pak: rose water and almond, brown diamond
- Walnut barfi
- Barfi fon or barfifon: fig, pink and yellow colored
- Gajar barfi: carrot, square and orange colored
- Coconut barfi: coconut, sugar, and milk, square and yellow colored
- Sing barfi: peanuts, square and brown colored
- Besan barfi: gram flour light yellow diamond
- Dodha barfi: peanut
- Ice cream barfi: rich vanilla flavored, rectangular
The most common spice used to flavour this dessert is cardamom. Adding edible silver leaf (vark) to the edges of barfi is common when the sweet confection is served at a wedding. For added flavour and to provide a colourful contrast, often it is rolled in crushed nuts before being served.
The confection is served in India and Pakistan, all year round, but especially consumed during the holiday seasons, wedding ceremonies, and religious festivals. Barfi is often served during Diwali and also Eid. A common variation called "chocolate barfi", is colloquially known as "Indian-style brownies" due to their minor resemblance with the common chocolate fudge brownies.
- "Barfi Recipes: Barfi Food Recipes". Smartcooky.
- Chu, Anita. Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable. Philadelphia: Quirk, 2009. Print.