After Divali prayers when sweet meats were shared, the first thing I would look for in the little paper bags they handed out was barfi. Actually, I would eat that first then carry the bag home: no one was going to get my barfi! The second thing to go was the parsad because I know it would mysteriously disappear as soon as I reach home and put it in the fridge…..
Divali and Barfi
For part of my life, first two years in fact, I grew up on Riverside Road where our neighbours were Hindus, and even though we moved later on, we either visited for Divali or we would get all that wonderful food. So now, after many years have passed, Divali (pronounced diwali) has become part of me ( my Trini identity) even though it is not my religion. But as we say in Trini ” when is Divali, all ah we is Hindu“
Quite true coming to think of it… When I visited my friend, I remember around 6 o’clock a Baptist man at the foot of the hill used to ring his bell and light deyas all around his house…If you stood at the bottom of the hill and looked up, the whole hill looked like if it was covered with one large blanket of shimmering light: everyone lit deyas around their house. This is what I liked: no matter what religion you were there was a religious tolerance and respect. And a sharing of a common idea of light dispelling darkness.
Divali as a boy growing up was a joyous time: lighting of deyas; bursting bamboo; visiting your Hindu friends after 6 o’clock to dine on buss up shut, curry channa and aloo, mango kuchela… All served up on a Sohari leaf and not to worry there’s no need for a fork or spoon because you were eating with your hands. I wouldn’t want it any other way.
Of course I can’t forget the barfi – that sweet milky, gingery taste which always does something to my taste buds… Hope it does something to yours. Here’s Barfi: a Divali favourite; my favourite. Enjoy!
Barfi Recipe
BARFI
Ingredients:
3 cups full cream milk powder
¾ tin Nestle Cream (170g)
2½ cup granulated sugar
2 tablespoons grated ginger
½ cup water
1 teaspoon ground Elychee (cardamom)
candy sprinkles
Direction:
First, mix the milk and cream until it starts to develop a dry crumbly texture.
Note: It would take a bit of mixing to bring it to this stage. Have some patience!
Then sift the mixture through a fine sieve or strainer.
Before you continue, grease a baking dish and add some sprinkles. Set aside.
Bring to a boil the water, sugar, ginger, and cardamom.
Note: This is the most crucial part in the recipe, because it takes some practice. The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes. Look at the pictures carefully: the syrup is still a bit watery and not spinning a thread like in the kurma recipe.
Pour over the milk and mix quickly.
Continue mixing. Observe the following pictures to see how the mixture should look before you place the mixture in the dish.
Then place in the greased dish and press with your hands.
Add more sprinkles on the top.
Cut into squares before it cools.
So there you have it: sweet delectable barfi. More to come soon but I really need to sleep. My very close friends know why; they might be tired just like me. Ah gone!
Barfi
Ingredients
- 3 cups full cream milk powder
- 3/4 tin Nestle Cream 170g
- 2 1/2 cup granulated sugar
- 2 tbsp. grated ginger
- 1/2 cup water
- 1 tsp. ground Elychee cardamom
- Candy sprinkles optional
Instructions
- Mix the milk and cream…until it starts to develop a dry crumbly texture. (Note: It would take a bit of mixing to bring it to this stage). Then sift the mixture through a fine sieve or strainer.
- Grease a baking dish and add some sprinkles.
- Bring to a boil the water, sugar, ginger, and cardamom. (The sugar has to be reduced right before it spins a thread, which could be anywhere from 8 to 10 minutes).
- Pour over the milk and mix quickly. Then place in the greased dish and press with your hands.
- Add more sprinkles on the top. Cut into squares before it cools.
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Happy Diwali!!
I love Barfi, yum!
Barfi is also my favourite. Thank you for the comment.
if we cant find full cream powder milk, can we use the carnation brand? I tried, and think it did not work. my barfi is a big soupy mess 🙁 HELP!
It has to be powdered milk
Do u have a recipe for peera( like barfi but made with ground rice)? Would love to get that recipe. If u can help me out I would appreciate it much. Thank u!
Su
it is not ground rice…u mix flour with water to make a very stiff dough….then basically cook it on a tawa till it has jus cooked….cut it up and when it is cool grind it to a powder or very fine…u use a dhal mill to do that or prob a food processor would work also…..and the same way u make the sugar water for the barfi…..u make it for this one also….and jus add mix and set in a dish…dont really know and actual recipe….measurements…i jus know hw to when im doing it…..
Hi, Their is ground rice version. Its actually one of the originals. And also the kurma version, which they are both better tasting than the pure milk version.
The new generations don’t make it, because it is a lot more work.
I grew up with my mom making this for our yearly prays.
Hi Su,
Nice of you to comment now I have a recipe to work on 🙂
Thank you for this recipe, never made it before but will try.
Omg! You have no idea how long i’ve looked for this! Love your site!!!
Would ” Klim” be considered ” full cream milk powder”?
Klim is basically full cream but still check the packet just to make sure.
Oh my ..never made barfi before …but i tried it today….wow…it came out perfect and so so delicious….like im a pro now lol…thanks felix….my kids love barfi…but its so expensive to buy…now i can make my own….great site….ive tried many recipies and all came out great…..(parsad,corn soup,kurma..and more to go…:)
You’re welcome Farah 🙂
What is Nestle cream?? Can I substitute another type of cream? Like 35% or 10%
I appreciate your help, I want to surprise my mom with this!
For a recipe like this there is no substitute really but if you can’t find it in the supermarkets you can try heavy cream
What temp is the sugar cooked to?
I have no idea since we never used a candy thermometer when making it. But, based on the cooking temperatures and sugar it would be about 230 degrees F.
Great recipe!
Thanks for posting.
I love this site! So easy to follow your instructions.
Hi i tried this barfi but it came out too soft, is it possible that the sugar is too much or did i not boil the syrup enough. this is about the fourth time i have tried this recipe and i still get the same result.
Simple, it wasn’t boiled enough. But don’t give up though Barfi takes practice.
Tried this recipe for the first time and it was perfect! Always had a hard time getting it right with other recipes. Thank you!!
You’re welcome Nadia. Do come again.
Thanks for posting! I needed a refresher on my Barfi!
You’re welcome Artie.
The only recipe I ever use. It’s the best. Thank you!