Delicious Types of Barfi to Make at Home

Barfi is most likely one of the most popular types of sweet to come from the Indian subcontinent.

Also known as burfi, it is a delicious sweet delicacy that is dense and milk-based.

Typically prepared and eaten on special occasions, barfi is highly enjoyed among the South Asian community.

Some of the most famous variations are made with almonds, pistachios and even chocolate. But all of them have a base of milk and sugar.

The flavours are often enhanced with fruits or nuts. When the mixture is made, it left to cool naturally where it solidifies.

Different types of barfi vary in their colour and texture.

While they can be bought from a shop and enjoyed, one which is authentic has to be made at home.

Here are some recipes that you can follow on how to make delicious types of barfi.

Milk Barfi

One of the most popular and traditional types of barfi is milk.

It uses simple ingredients such as milk powder, condensed milk, ghee and cardamom powder.

It is a luxury and light sweet treat which will enrich their taste buds with numerous flavours from the milk and cardamom.

Ingredients

• 400g condensed milk
• 8 cups milk powder
• 1 cup almonds
• 2 tbsp ghee
• 1 cup water
• 1 tsp green cardamom powder
• A handful of pistachios

Method

1. In a large bowl, add the milk powder and condensed milk. Mix together to make a rigid dough. Once done, place in the freezer for 20 minutes.
2. Remove from the freezer and grate into a bowl. Set aside.
3. In a deep pan, heat ghee then add the dough and water. Mix well. Stir in the cardamom powder and cook until the water evaporates and the mixture accumulates in the centre of the pan.
4. Pour the mixture into a pan and add pistachios. Leave to cool then cut the barfi into small squares or diamonds.
5. Garnish with crushed almonds.

This recipe was inspired by Times Food.

Pistachio Barfi

Pistachio barfi is one of the tastiest variations and one of the most enticing thanks to its striking green colour.

This particular recipe also features grated coconut which gives it an additional layer of texture.

While the taste of pistachio comes through, adding cardamom powder makes the barfi more fragrant and presents subtle spicy and herbal notes.

Ingredients

• 2 cups pistachios
• ¼ cup coconut, grated
• 1 cup sugar
• 1 tsp cardamom powder
• ¼ cup water

Method

1. Soak the pistachios in warm water for around 30 minutes then drain completely.
2. Place the pistachios and coconut into a blender and blend until it has a smooth texture. Set the mixture aside.
3. In a saucepan, mix the sugar with the water on medium heat until melted. Once melted, continue to boil until it reaches a stringy consistency.
4. Add the pistachio and coconut mixture to the pan then add the cardamom powder. Stir frequently to prevent the mixture from sticking.
5. Heat for up to 15 minutes until the barfi mixture thickens and comes away from the sides of the pan.
6. Remove from the heat and transfer to a greased square pan, evenly spreading the mixture out.
7. Allow the mixture to cool before cutting into squares and serving.

This recipe was adapted from Archana’s Kitchen.

Chocolate Barfi

One of the standout types of barfi is made with luxurious melted chocolate to create two separate layers.

The chocolate on top of the barfi is solidified and when bitten into, there is a slight bite to the chocolate before you reach the soft texture of the barfi.

One thing to note is that you can reduce the amount of sugar as the chocolate can become very sweet.

Ingredients

• 4 cups full cream milk powder
• 1 cup sugar
• 1 tsp cardamom powder
• 3 Saffron strands
• ½ cup milk
• 1 tbsp ghee
• 300g cooking chocolate
• ¾ cup water

Method

1. In a saucepan, add the water to the sugar and gently boil until the sugar has melted.
2. Meanwhile, soak the saffron in a tablespoon of milk for six minutes.
3. Once the sugar syrup turns sticky, add the milk powder. Stir then add the remaining milk and ghee.
4. While the mixture remains soft, remove from the heat. Add the saffron milk and cardamom powder then mix.
5. Use some oil to grease an ovenproof dish then transfer the barfi mixture onto it and spread evenly. Let the mixture cool until it solidifies.
6. To prepare the chocolate, cut the chocolate into pieces and place into a heatproof bowl. Place a saucepan filled with water over medium heat and place the bowl on top.
7. Gently stir the chocolate until it has fully melted then pour over the cold barfi. Spread evenly then let it cool at room temperature for around seven hours.
8. Once cooled, cut the barfi into equal squares and serve.

This recipe was inspired by Give Me Some Spice.

Coconut Barfi

If you are a lover of sweets then this variation is perfect. Freshly grated coconut mixed with cardamom-flavoured sugar syrup has a wonderful taste.

This particular recipe is popular in the south of India during special occasions.

Strands of coconut intertwine with the rest of the sweet barfi to provide a balance of flavours.

Although this dish is simple, a little care is required to create such a mouthwatering sweet.

Ingredients

• 1 cup coconut, grated
• ¾ cup sugar
• ¼ tsp cardamom powder
• ½ cup water
• 1 tbsp cashews, crushed
• 1 tbsp ghee

Method

1. Grease a tray with oil then set aside.
2. Heat a pan and add the coconut. Cook on a low flame until fragrant.
3. Meanwhile, heat another pan with the ghee and cashews. Fry until the cashews turn golden brown. Once done, remove from the heat and set aside.
4. Clean the pan then use it to heat the sugar and water. Cook until the sugar has dissolved and it has a thick single string consistency.
5. Add the coconut to the pan and mix well then add the cardamom powder.
6. Stir continuously on a low flame until the mixture starts to leave the sides of the pan.
7. Once done, remove from the heat and transfer to the tray. Let the barfi cool before cutting into equal pieces.

This recipe was inspired by Subbus Kitchen.

Almond Barfi

Almond barfi is both sweet in taste and healthy thanks to the inclusion of nuts.

It has a melt in the mouth texture and it is fairly simple to make. It involves cooking almond flour with sugar until it reaches the desired consistency.

The mixture is lightly flavoured with rosewater and cardamom before sliced almonds are garnished on top of the finished barfi.

Ingredients

• ½ cup white sugar
• 60ml water
• 1¼ tsp rosewater
• ¼ tsp cardamom powder
• 100g almond flour
• 1 tsp ghee
• 1 tbsp sugar
• Edible silver leaf
• Sliced almonds

Method

1. In a pan, add half a cup of sugar, water, rosewater and cardamom powder. Stir and let the sugar dissolve and bring to a boil.
2. When boiling, add the almond flour then lower the heat and whisk the mixture. Add the ghee and stir.
3. Stir continuously until the mixture starts to leave the sides of the pan and the mixture can be formed into a non-sticky ball.
4. Transfer the mixture to a sheet of baking paper and let it cool for a few minutes. Grease your hands and knead the mixture.
5. Place another sheet of baking paper on top and roll the mixture until it is around 1/8-inch thick. Set aside and let it cool completely.
6. Apply the silver leaf then cut into squares. Garnish with sliced almonds and serve.

This recipe was inspired by Cook with Manali.

Malai Barfi

This type of barfi has an intensely rich flavour and has a milky taste.

It is made with milk and sugar that has been blended with crumbled pieces of khoya.

For those who prefer more traditional variations of barfi, this recipe is ideal for you.

Ingredients

• 2 cups khoya, crumbled
• 1 tbsp ghee
• ¼ cup milk
• A pinch of alum powder
• ½ cup sugar
• 1 tsp cardamom powder
• Pistachios and Almonds to garnish

Method

1. In a deep non-stick pan, heat the ghee then add the khoya and milk. Mix well then cook for five minutes, stirring continuously.
2. Add the alum powder and cook for a few seconds. Add the sugar, stir then cook on medium heat for five minutes, stirring constantly.
3. Transfer the mixture to a greased tin and spread evenly. Cover with aluminium foil and leave for up to 24 hours.
4. Cut the cooled mixture into equal pieces then place each portion onto pieces of baking paper and roll tightly. Press lightly and flatten.
5. Refrigerate for at least 30 minutes then serve.

This recipe was inspired by India Food Network.

Mango Barfi

Mango barfi is one of the more unique types but it is one which must be tried.

It has a sweet taste and it is infused with mango puree which also acts as the sweetening agent instead of sugar.

This bright orange-coloured sweet can be made with fresh mangoes but for those who don’t have as much time, ready-made mango puree works just as well.

Ingredients

• 250ml mango pulp
• 240g milk powder
• 100ml condensed milk
• 100ml double cream
• ½ tsp cardamom powder
• 10 Pistachios, coarsely crushed

Method

1. Line a flat dish with baking paper then sift the milk powder into a bowl.
2. In another bowl, mix together the mango puree and condensed milk. Place the mixture into a saucepan and bring to a boil on low heat, stirring continuously.
3. Add the double cream and cardamom powder and continue to cook for 15 minutes.
4. Whisk in the milk powder, a few tablespoons at a time. Continue whisking until the milk powder has fully blended and it begins to form a smooth dough.
5. Transfer the mixture to the dish and evenly spread. Garnish with pistachios then refrigerate for at least three hours. Remove from the fridge, cut into squares and serve.

This recipe was inspired by Maunika Gowardhan.

Barfi comes in different colours and textures but their foundations are mostly the same.

No matter which one is made, they all taste delicious.

They may be sweet but if you feel that the sweetness may be too much, feel free to reduce the amount of sugar you use.

With these recipes, you will now be able to replicate the delicious and authentic taste of the different types of barfi.