1:01in productionCh. 1 · What the dish is and where it came from/ 1:01 · ceiling 15 min
Dishes · Food history
Barfi
A fudge-like milk-based sweet from the Indian subcontinent, made from khoa and sugar.
Barfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. It 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 for snow.
Barfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency.
0:16
How it works, in terms someone would actually use
To prepare barfi, khoa (milk solids) is mixed with granulated sugar and cooked until it thickens to a fudge-like consistency.
0:24
What it gets right
It gets right a dense, cohesive texture and straightforward dairy-sugar balance, consistent with its fudge-like description.
0:30
What it does not
The milk-and-sugar base makes this version less appealing if you want a dairy-free sweet.
0:36
What it changed
Its name comes from the Persian and Urdu word for snow, giving the confection a linguistic connection beyond its ingredients.
0:44
Who it is for, and who it is not
It is for people who enjoy milk-based, sugar-sweetened confections with a firm, sliceable texture.
0:54
Is it worth your time
It is worth your time if you seek a traditional, minimally composed milk-and-sugar sweet with Persian-Indian lineage.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a dense, cohesive texture and straightforward dairy-sugar balance, consistent with its fudge-like description.
What does not
The milk-and-sugar base makes this version less appealing if you want a dairy-free sweet.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Barfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. It 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 for snow.
How it works, in terms someone would actually use
To prepare barfi, khoa (milk solids) is mixed with granulated sugar and cooked until it thickens to a fudge-like consistency.
What it gets right
It gets right a dense, cohesive texture and straightforward dairy-sugar balance, consistent with its fudge-like description.
What it does not
The milk-and-sugar base makes this version less appealing if you want a dairy-free sweet.
What it changed
Its name comes from the Persian and Urdu word for snow, giving the confection a linguistic connection beyond its ingredients.
Who it is for, and who it is not
It is for people who enjoy milk-based, sugar-sweetened confections with a firm, sliceable texture. It is not for those avoiding dairy, lactose, or refined sugar.
Is it worth your time
It is worth your time if you seek a traditional, minimally composed milk-and-sugar sweet with Persian-Indian lineage.