Barfi

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi.

History
Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century. Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there.

Preparation
To prepare barfi, khoa (condensed milk) and granulated sugar are mixed and cooked together. When the mixture thickens to a fudge-like consistency, it is spread onto a greased plate. 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.

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.