|Alternative names||Burfi, burfee, borfee, borfi|
|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent, Mauritius, Fiji, southern and eastern Africa, the Caribbean, the Malay Peninsula|
|Serving temperature||Room temperature|
|Main ingredients||Condensed milk, sugar|
|Variations||Kesri Pedha, Kaju Katli, Pista Barfi|
Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani (originally Persian) word barf, which means snow. Common types of barfi include besan barfi (made with gram flour), kaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). Milk powder and sugar are the main ingredients of barfi. The ingredients are cooked in a vessel until the mixture solidifies. The mixture is then transferred to a shallow pan and cooled. Finally, it is cut into squares, diamonds, or circular shapes and served.
In addition to nuts, barfi is often flavoured with fruits such as mango or coconut and spices such as cardamom or rose water. It comes in various colours and textures. Barfi is sometimes coated with a thin layer of edible metallic leaf known as vark. It is served at both informal and formal events.
Cardamom is the most common spice used to flavour barfi. Barfi is often coated with edible silver leaf (vark). To add flavour and colour, it is sometimes rolled in crushed nuts before serving.
Barfi is served year round in the Indian subcontinent. It is especially consumed during holidays such as Diwali and Eid and at weddings.