barfi (also spelled burfi), from the Persian and Urdu word for snow, is a sweet with a fudge-like consistency that is especially popular in northern India. It seems to be a relatively recent invention. The classic barfi is made from finely granulated sugar and khoa/khoya, milk solids produced by slowly boiling milk until it becomes thick, stirring constantly to prevent caramelization. These two ingredients are cooked together and, when thick, spread over a greased plate. Once cooled, the mixture is cut into squares, diamonds, or circles. At this stage it resembles snow, hence its name. According to Mrs. Balbir Singh in her classic Indian Cookery, a sugar to khoa ratio of 1 to 4 is the preferred base for barfi.
