The flavour of a barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew, pistachio, or peanut) and spices (such as cardamom or rose water). Barfis are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of barfi vary in their colour and texture.
- 1 cup ground fresh coconut
- 1 ½ cups sugar
- 6 cups milk
- ½ t. ground nutmeg ground seeds from 6 cardamoms
1Grind the coconut with a special coconut grinder, or you can use a food grinder. Put the coconut and sugar in a pot, or deep frying pan, and cook for about 10 minutes, being careful not to let it burn. Then add the milk and cook it down for ½ hour or 45 minutes, until it is fairly thick. Add the nutmeg and cardamom seeds and roll into balls, or pour it onto a flat sheet and cut squares or diamonds when it is cool.