What is Barfi?
Barfi (also spelled as burfi, barfee and borfi) is a dense, fudge-like, perfectly crumbly, melt in your mouth, milk-based Indian sweet (mithai), usually made with milk powder and sugar. The word barfi originates from the Persian word barf, which means snow. Barfi has many other varieties, some of which include besan barfi (made with gram flour), coconut barfi, kaaju barfi (made with cashews), badaam barfi (made with almonds) and pista barfi (made with ground pistachios).
Not only that, barfis can also be flavoured with fruits (such as mangoes), nuts (such as cashews or pistachios) and/or other spices and flavours like cardamom, rose, chocolate, etc. They are then topped with a thin layer of edible metallic leaf, known as vark and then cut into squares (or even diamond or round shapes sometimes). Depending on the type of barfi you make, the textures and colours will vary.
Traditional barfi recipes usually require khoya or mawa (milk solids) and sugar syrup. Some recipes even use condensed milk instead of sugar to get a super smooth texture. However, my recipe is simple and straightforward, without compromising on taste. It’s got the perfect crumbly texture and melt in your mouth factor, just like the ones you find at Indian sweet stores. Instead of evaporating and thickening milk to solidify it, I use milk powder to make the khoya/mawa which speeds up and simplifies the entire process.
Can we use whole milk instead of milk powder?
The best barfis are usually made with milk powder, since it gives you a better control over consistency. However, having said that, you can still make barfi without it, using whole milk instead. To make barfi with whole milk, you will first need to make khoya or mawa by boiling the milk until it evaporates and reduces to solids. However, cooking milk powder and milk combined will also give you khoya or mawa. Hence, it’s pretty much similar. Milk powder is therefore an alternative that’s easier and quicker.
If you are vegan/want to avoid dairy, you can use almond, coconut or gram flour to make other varieties of barfi such as badam barfi, besan barfi, etc instead.
Can we use this recipe to make other types of Barfi?
While you cannot use this recipe to make other varieties of barfi (besan, kaaju, etc), you can use this recipe to make other flavours of the regular milk based barfi. Instead of vanilla and chocolate, you can do any other flavourings.
You can swap the add-ons (cardamom, saffron, vanilla, cocoa powder, pistachios) with any other flavours of your choice. Simply use the same base recipe and swap the add-ons for any other nuts, fruit extracts, colours, spices and/or flavourings of your choice.
Any tips for someone who is making mithai (Indian sweets) for the first time?
Follow the exact recipe and measure ingredients using a kitchen scale to avoid any issues. Additionally, do watch my video recipe for a visual guide, and to get a better idea on the desired consistency.
How long can I store the Barfi for?
When stored at room temperature, barfis will only last 2-3 days (depending on how hot your region is). For storing longer durations, keep refrigerated in an airtight container for a maximum of 7-10 days. The longer you store it, the drier and chewier it will be. Hence, it’s best consumed fresh. If you choose to refrigerate, remember to bring it back to room temperature before serving.
Any substitute for the ingredients mentioned?
Unfortunately, there are no substitutes if you want to make the same chocolate burfi. However, if you want to experiment with other flavours, this recipe can be easily adapted. The flavouring elements (cocoa powder, cardamom, vanilla, saffron) can be easily substituted with other flavourings of your choice. You can also substitute the pistachios with any other nuts, or even eliminate it if you don’t want.
Any cooking tips for this recipe?
Make sure to cook the barfi long enough, or else it won’t set. However, keep in mind not to overcook as this will result in a very hard barfi.
Watch my video recipe for a visual guide, to see what the barfi mixture looks like before you transfer it into the tray.
If your barfi doesn’t set after a few hours, bring it back to the pan and cook for a little more.
