Nov 14, 2024
The sweet legacy of Barfi: From mughal kitchens to Indian festivals
Siddhartha JanaBarfi, a traditional delicacy in northern and western India, is made with condensed milk, ghee, and sugar, and is frequently topped with edible silver leaf (varq).
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The term "barfi" is thought to be derived from the Persian word "baraf," which means snow, because the shape and stacking of barfi resemble snowy peaks.
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Barfi can endure heat and humidity, making it a great gift that will keep its texture and flavour for months, if stored properly.
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Barfi comes in a variety of flavours, including chocolate, rosewater, pistachio, and fruity alternatives, with "kaju" being the most popular and pricey variety.
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Kaju barfi's origins can be traced back to the Mughal era, with one tradition linking it to Guru Hargobind's release and the making of kaju barfi by the royal cook of Jehangir.
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Dhoda barfi, a grainy-textured barfi, originated in Pakistan, and is made with milk, sugar, broken wheat, and dried fruits.
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Dhoda barfi became popular after Partition, with many families spreading the recipe to local Indian dessert shops.
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Varieties of barfi, such as tiranga barfi, were also produced to commemorate historical occasions, such as India's Independence.
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