BARFI | DIWALI SWEET

Barfi is a traditional sweet made around Diwali time or during the year for Hindu poojas and prayers. The simple list of ingredients include full cream milk powder, nestle cream, ground cardamom and ginger.

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, 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!

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

Happy Diwali to you and yours!

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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, 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.
• Once syrup is ready, leave on low flame, and gradually but quickly add syrup, one ladle at a time, to powdered milk mixture, mixing until just moist. Stir 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 greased tray. Wet hands with a very little water and spread mixture evenly in a swift patting motion with the palm of your hand to shape, flatten and smoothen.
• Immediately pour 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. Wait until it’s completely cool, firm and has pulled away from 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.

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