BARFI | DIWALI SWEET

Barfi is a traditional, rich, milk-based sweet made around Diwali time or during the year for religious and cultural gatherings. The simple list of ingredients includes full cream milk powder, Nestle cream, ground cardamom, and ginger.

Barfi originated in the Indian subcontinent and became a cherished dessert in Trinidad and Tobago through the influence of Indian indentured laborers. It’s known for its crumbly texture, aromatic spices, and vibrant appearance.

Ingredients You’ll Need to make Barfi

To make authentic Trinidad barfi, gather these key ingredients:

• Full-cream milk powder: Forms the base of the dessert.
• Nestle cream: Creates the right consistency for binding.
• Granulated sugar: Sweetens and forms the essential syrup.
• Water: Dissolves the sugar.
• Spices: Cardamom, ginger, nutmeg, and optional allspice for flavor.
• Butter: For greasing the tray.
• Rainbow sprinkles: For a festive finish.

What is Nestle Cream?

Nestlé Cream is a versatile dairy product that is often used in both sweet and savory dishes. It is made from pasteurized, homogenized cream and is known for its smooth, rich texture. It comes in cans or cartons and can be used as a topping, ingredient, or base in recipes.

Key Features of Nestlé Cream:

1. Texture: Thick and creamy, suitable for desserts like puddings, cakes, and ice creams, as well as savory dishes like creamy soups and sauces.
2. Taste: Mildly sweet with a subtle richness that complements both sweet and savory flavors.
3. Versatility: Common in Caribbean, Middle Eastern, and South Asian cuisines for creating creamy dishes.
4. Storage: Available in shelf-stable and refrigerated forms, making it convenient for long-term use.

For Trinidad barfi, Nestlé Cream is sometimes used as a substitute for heavy cream to create a smooth and cohesive milk powder mixture.

Where to buy Nestle Cream in the US?

While Nestle is widely known and available in Trinidad, sourcing in the US or elsewhere might be difficult.

However, you can purchase Nestlé Cream from a variety of retailers, both online and in physical stores. Here are some common options where it’s available:

1. Online Retailers:
   • Amazon: Offers Nestlé Cream in bulk or individual cans with delivery options.
   • Walmart: Available on their website for delivery or in-store pickup.
   • Instacart: Often lists Nestlé Cream from local grocery stores for same-day delivery.
2. Supermarkets:
   • Large chains like Kroger, Publix, and Safeway frequently stock Nestlé Cream in the international or baking aisle.
   • Caribbean or Middle Eastern grocery stores are excellent places to find it if it’s not available in mainstream stores.
3. Specialty Stores:
   • Stores catering to international cuisines often carry Nestlé Cream, particularly those focused on Middle Eastern or Caribbean products.

How to Make Barfi?

This is my mother in law’s recipe and the best I have ever tasted! This is what she taught me:

To make the barfi, first, the cream is rubbed into the milk powder until a fine crumb texture is achieved. The barfi mixture is then sifted through a strainer or added to the food processor to help it to return to a powdered state. After this stage, elaichi (ground cardamom) is added along with grated ginger to elevate the flavor. Sugar syrup is then added to bind the barfi together just until moist. It is immediately poured into a tray and topped with colorful sprinkles to make it festive. The barfi sets as it cools and then cut into cubes.

Each bite is addicting, and sweet, yet flavorful. The warm spices and the creaminess gives it an unrivaled flavor that’s truly delightful.

This recipe was originally featured many years ago in the Trinidad Express, a popular newspaper. Its appearance here on the blog is long overdue!

Essential Tips for Perfect Trinidad Barfi Every Time

To successfully make Trinidad barfi, consider these helpful tips drawn from traditional methods and common practices:

1. Choose the Right Ingredients: Use full-cream milk powder for a rich texture. Combine it with Nestle cream to create a crumbly yet smooth base. High-quality spices like ground cardamom and ginger enhance the flavor profile.
2. Master the Syrup (Paag/phaag): The sugar syrup should be cooked to the right consistency—thick but pourable. Look for signs like frothiness or sugar threads forming, which indicate readiness. Be precise, as undercooked syrup won’t bind well, and overcooked syrup can harden too quickly.
3. Work Quickly: Once the syrup is ready, mix it into the milk powder base swiftly. The mixture will clump and become sticky; this is normal. Immediate action prevents the syrup from cooling and crystallizing too soon. Add the syrup gradually and only add enough to bring the milk powder together. Too much will prevent it from firming up, especially if the sugar syrup is not boiled to the right consistency.
4. Shape and Press Firmly: Transfer the mixture to a greased tray, pressing it down firmly to eliminate air pockets. This step ensures your barfi holds its shape. Compressing properly also creates a smooth texture.
5. Add Finishing Touches: Sprinkle generously with fine multicolored sprinkles, pressing them into the surface so they adhere well.
6. Score While Warm: Use a sharp knife (dipped in warm water) and a ruler to mark your desired shapes while the barfi is still warm. This makes cutting easier once it’s fully set.
7. Let it Rest: Allow the barfi to cool completely and harden before cutting and serving. For best results, refrigerate it overnight to develop a firmer texture.

With patience and attention to detail, you’ll create a delicious, nostalgic treat reminiscent of traditional Trinidadian flavors.

Creative Variations of Trinidad Barfi

Trinidad barfi is a delicious and versatile dessert that lends itself to a variety of creative interpretations. Whether you’re looking to experiment with flavors or make a more personalized version, these variations will inspire you to take this traditional sweet to new heights.

1. Coconut Barfi

• What it is: Desiccated coconut or fresh grated coconut is incorporated into the milk mixture.
• How to make it: Add 1/2 cup of desiccated coconut to the milk powder mixture. For extra richness, lightly toast the coconut before mixing it in.
• Why you’ll love it: The tropical flavor of coconut adds a chewy texture and enhances the dessert’s sweetness.

2. Chocolate Barfi

• What it is: Cocoa powder or melted chocolate is added to the traditional recipe.
• How to make it: Mix 2 tablespoons of cocoa powder with the milk powder, or stir in melted dark chocolate after combining the syrup and milk mixture.
• Why you’ll love it: Perfect for chocolate lovers, this variation offers a rich and decadent twist.

3. Pistachio or Almond Barfi

• What it is: Chopped nuts like pistachios or almonds are blended into the mixture or used as toppings.
• How to make it: Add 1/4 cup of finely chopped nuts to the milk powder mixture. Sprinkle extra nuts on top for decoration.
• Why you’ll love it: Adds a delightful crunch and a touch of elegance to your barfi.

4. Rose-Flavored Barfi

• What it is: A few drops of rose water or rose essence give the dessert a floral aroma.
• How to make it: Mix 1-2 teaspoons of rose water into the sugar syrup before combining it with the milk powder mixture.
• Why you’ll love it: Delicate and fragrant, this version is a favorite for special occasions.

5. Mango Barfi

• What it is: Mango puree is added for a fruity, Caribbean-inspired twist.
• How to make it: Replace heavy cream with 1/4 cup of mango puree and reduce the sugar slightly to balance the sweetness.
• Why you’ll love it: The vibrant mango flavor makes this version a summertime favorite.

6. Vegan Barfi

• What it is: A plant-based version made with coconut milk powder and coconut cream.
• How to make it: Substitute full-cream milk powder with coconut milk powder and use coconut cream in place of heavy cream.
• Why you’ll love it: Perfect for those with dietary restrictions, this version maintains the creamy, rich texture of traditional barfi.

7. Layered Barfi

• What it is: Two or more layers of differently flavored barfi stacked together.
• How to make it: Prepare one batch with cardamom flavor and another with cocoa powder. Pour the layers one after the other, letting each set slightly before adding the next.
• Why you’ll love it: Visually stunning and flavorful, this variation allows for creative combinations.

8. Rainbow Barfi

• What it is: A multi-colored version using food coloring.
• How to make it: Divide the milk mixture into several portions and mix each with a different food color. Layer them in a tray for a rainbow effect.
• Why you’ll love it: Bright, festive, and perfect for parties or celebrations.

Tips for Experimenting with Barfi Variations

• Start with a small batch to test new flavors.
• Balance sweetness by adjusting the sugar when adding flavored ingredients like mango or chocolate.
• Use natural flavorings like saffron, citrus zest, or vanilla extract for unique twists.
• Always work quickly when incorporating variations, as barfi sets fast.

Barfi’s versatility makes it a canvas for creativity. Whether you stick to traditional methods or try one of these unique variations, the result is sure to delight. Which variation will you try first? Let me know in the comments or reach out if you have any questions about the process!

Happy cooking and experimenting!

If you try this recipe, please leave your feedback and rating below. Thanks!

Happy Diwali to you and yours!

You will also enjoy these posts:

Diwali in Trinidad

Kurma

Ladoo

Sweet Rice

Parsad

Gulab Jamoon

Roat

Diwali in Trinidad and what it means to me(along with link to all Diwali recipes) 

Barfi

Barfi is a traditional sweet made around Diwali time or during the year for poojas and prayers. It is made using full cream milk powder, nestle cream, ground cardamom and ginger.

5 from 3 votes

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Course: Dessert

Cuisine: Caribbean, Indian, Trinidadian

Keyword: barfi, diwai sweet, diwali dessert, trini diwali sweet, trinidad barfi

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 40

Calories:

Ingredients

• 800 grams powdered milk full cream, about 1 lb 12 oz
• 1 can nestle cream 300 grams
• 1 teaspoon ground cardamom 5 grams, or more to taste
• 4 tablespoons freshly grated ginger
• 1 cups water
• 3 cups sugar
• Sprinkles

Instructions

• Grease tray and set aside. Grate ginger and assemble ingredients.
• In a large bowl add powdered milk, cream and cardamom. Mix to combine. Using your fingers, rub in cream until large lumps become smaller. The goal is to allow the cream to dry and return to a powder state.
• Once dry, pass through a sieve to make even finer or pulse in a food processor, small amounts at a time.
• Add ginger. Mix again to combine, continuing to break up any lumps.
• Make Syrup: In a saucepan, over medium flame, add water and sugar and stir to dissolve sugar. Let it boil (do not stir) on medium heat for 15-30 minutes (OR just until syrup is thick, bubbly, and frothy and there is a white sugar coating on the sides of the pot above the syrup(about 230 degrees F). Once I used a non stick pot and boiled it for 15 minutes (ignoring the sugar crystals that were forming on the side) and the barfi did not turn out right. If it over cooks the liquid will not be enough to bind the barfi and the result will be grainy. On the other hand, if you add too much liquid, the barfi wil not set.
• Add syrup: Once the syrup is ready, leave it on a low flame and gradually but quickly add syrup, one ladle at a time, to the powdered milk mixture, mixing until just moist and holds its shape when pressed together. Stir the mixture vigorously to combine. It should be moist enough to be able to flatten with some help. (You may have leftover syrup).
• Pour immediately onto a greased tray. Wet hands with a very little water or ghee and spread mixture evenly in a swift patting motion with the palm of your hand to shape, flatten, smoothen and remove any air pockets.
• Immediately pour the sprinkles and press gently to allow them to set.
• After 10 minutes, when it’s firm but still hot, cut into squares or diamond shapes (using a ruler can be helpful). Wait until it’s completely cool, about 2-3 hours, is firm, and has pulled away from the tray before eating and sharing. If it doesn’t harden within a few hours, do not panic or be discouraged; it means that the syrup could have cooked a little longer. It will take longer to harden, in this case, up to a day.
• Remove from the tray, place into gift or paper bags, or boxes and share with friends and family.

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