Description
The name 'Barfi' derives from the Persian word for 'Snow' (Barf); true to its name, it features a smooth texture that melts like snow in the mouth. Like Peda, it's based on 'Khuwa' (reduced milk) but is set firmly in molds and cut into beautiful squares or diamonds. Premium versions topped with 'Edible Silver Leaf' (Vark) are a celebration staple.
Restaurants serving Barfi (Burfi)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Knead Dough]: Put Khuwa, sugar, and ultra-finely ground cashew/pistachio powder in a pan; knead slowly on low heat without burning until it becomes one smooth lump.
- [Mold]: Brush a square tray thinly with ghee, press the kneaded dough flat and evenly into it.
- [Finish]: Beautifully apply edible silver leaf (Vark) to the surface; once completely cooled and set, cut into beautiful diamonds (or squares) with a knife.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Nut depth
Substitutes at Japanese supermarkets
(Substitute with fudge made of white chocolate or condensed milk)
Pairing
Chiya (Nepali Milk Tea) / Warm Milk
Trivia
When you open a box of Nepali/Indian 'Mithai' (traditional sweets), this Barfi catches the eye, shining brilliantly in silver. A premium variation using massive cashews called 'Kaju Katli' is also famous.
Eating tips & etiquette
Serve a beautiful diamond slice on a small plate as a gift or hospitality for important guests. Very elegant and rich, so savor it slowly bit by bit.
Allergen
Dairy, Nuts