{{Short description|Milk-based sweet from the Indian subcontinent}} {{pp|small=yes}} {{other uses}} {{Use American English|date=June 2023}} {{Infobox food | name = Barfi | image = Almond Khoa based burfi Mumbai India (cropped).jpg | caption = Assortment of barfis | alternate_name = Burfi | region = Indian subcontinent | main_ingredient = Khoa, sugar | variations = Numerous }}
'''Barfi'''{{efn|IAST: ''barfī'' {{IPA|hi|bəɾ.fiː||}}; {{langx|hi|बर्फ़ी}}, {{langx|ur|برفی}}}} or '''burfi''' is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. It is consumed throughout India and Pakistan and is especially popular in North India. Barfi is often served at celebrations and religious festivals such as Diwali and Holi.<ref name = "oxford">{{cite book|last=Goldstein|first=Darra|date=2015|title=The Oxford Companion to Sugar and Sweets|url=https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT49|publisher=Oxford University Press|pages=49|isbn=978-0-19-931362-4 |access-date=2023-04-02|archive-date=2023-04-02|archive-url=https://web.archive.org/web/20230402030456/https://books.google.com/books?id=XPNgBwAAQBAJ&pg=PT49|url-status=live|quote=''barfi (also spelled burfi), from the Persian and Urdu word for snow, is a sweet with a fudge-like consistency that is especially popular in northern India.''}}</ref><ref name ="field">{{cite book|last=Chu|first=Anita|date=2014|title=Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable|url=https://books.google.com/books?id=mDWlBAAAQBAJ&pg=PT158|publisher=Quirk Books|pages=299|isbn=978-1-59474-810-3 |access-date=2023-04-02|archive-date=2023-04-02|archive-url=https://web.archive.org/web/20230402043033/https://books.google.com/books?id=mDWlBAAAQBAJ&pg=PT299|url-status=live|quote=''Burfi means "snow" in Persian. This candy originated in Persia and was introduced to India during the Mughal dynasty in the 16th century.''}}</ref><ref name = "sweet">{{cite book|last=Krondl|first=Michael|date=2011|title=Sweet Invention: A History of Dessert|url=https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA37|publisher=Chicago Review Press|pages=37|isbn=978-1-55652-954-2 |access-date=2023-04-04|archive-date=2023-04-04|archive-url=https://web.archive.org/web/20230404030110/https://books.google.com/books?id=gN6ySQnUnfwC&pg=PA37|url-status=live}}</ref>
==History and etymology== Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Its name comes from the Persian and Urdu word (''barf'') for snow.<ref name = "oxford"/><ref name = "field"/><ref>{{cite news|title=Gulab jamun to jalebi, 5 popular Indian sweets that have foreign roots|url=https://www.hindustantimes.com/photos/lifestyle/gulab-jamun-to-jalebi-5-popular-indian-sweets-that-have-foreign-roots-101676783771699-1.html|newspaper=Hindustan Times|date=February 19, 2023|quote=Barfi is a fudge-like sweet made from condensed milk, sugar, and flavourings such as cardamom or pistachios. It is believed to have originated in Persia and was introduced to India by the Mughals.}}</ref>
According to a story, kaju (cashew) barfi was first prepared by the Mughal emperor Jahangir's chef on the occasion of the release of the Sikh Guru Hargobind from prison.<ref>{{cite news|title=Barfi unwrapped: From Persia to Punjab, the journey and appeal of these diamond-shaped delights|url=https://indianexpress.com/article/lifestyle/food-wine/barfi-persia-to-punjab-journey-appeal-diamond-shaped-delight-kaju-katli-9645899/|newspaper=The Indian Express|date=November 1, 2024}}</ref>
==Preparation== To prepare barfi, khoa (milk solids) is mixed with granulated sugar and cooked, until it thickens to a fudge-like consistency. It is then spread onto a greased plate to cool. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated with vark (edible silver foil). It can also be decorated with coconut, ground nuts, or powdered milk.<ref name = "oxford"/><ref name = "field"/><ref name = "sweet"/>
==Varieties== Fruit, nuts, legumes, spices, and other flavorings may be added to the khoa-sugar mixture and yield different varieties of barfi. Commonly added fruits include guava and melon seeds. Typical nuts added include almonds, cashews, coconut, and pistachios. Mung beans are sometimes added and yield moong dal barfi. Common flavorings and spices include cardamom, kewra (fragrant screwpine), orange, mango, saffron, rosewater, and vanilla. Food colorings may also be added.<ref name = "oxford"/><ref name = "field"/><ref name = "sweet"/>
==Around the world== Barfi is also popular in Trinidad and Tobago, where it was brought by indentured workers in the mid-19th century.<ref>{{cite book | author= | title=The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook | publisher=Naparima Girls' High School | location=San Fernando | date=2002 | isbn=976-8173-65-3 | url= |page=93}}</ref>
==Gallery== <gallery> File:Naral Vadi (Coconut Burfi) (50287135156).jpg|Coconut and mango barfi File:Chocalate barfi.jpg|Chocolate barfi File:Badam Barfi.jpg|Badam (almond) barfi File:Tri - colour Kaju Barfi.jpg|Tri-coloured kaju (cashew) barfi File:Two Layered Coconut Barfi.JPG|Coconut barfi File:Besan Ki Barfi.JPG|Besan (chickpea flour) barfi File:Moong Daal Barfi.jpg|Moong dal (mung bean) barfi File:Suji Barfi-Odisha.jpg|Odisha-style suji (semolina) barfi </gallery>
== See also ==
* Fudge
==References== {{reflist}}
===Notes=== {{notelist}}
{{Bangladeshi dishes}} {{Indian Dishes}}
Category:Indian desserts Category:Indian confectionery Category:Nepalese desserts Category:Bengali desserts Category:Bangladeshi desserts Category:Pakistani desserts Category:Fijian desserts Category:Milk desserts Category:Trinidad and Tobago cuisine Category:Indo-Caribbean cuisine