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[Jules Altier]

Barfia] or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India. It is often served at celebrations and religious festivals such as Diwali and Holi.[1][2][3]

Barfi originated in Persia and was introduced to India by the Mughal Empire in the 16th century.[2][4] Through indentured workers it was brought to Trinidad in the mid-19th century and became popular there.[5]

To prepare barfi, khoa (condensed milk) and granulated sugar are mixed and cooked together. When the mixture thickens to a fudge-like consistency, it is spread onto a greased plate. After cooling, it is cut into squares, diamonds, or circles. It can also be formed into balls, layered, or rolled into multicolored slices. When served at special occasions, it is often decorated with vark (edible silver foil). It can also be decorated with coconut, ground nuts, or powdered milk.[1][2][3]

Fruit, nuts, legumes, spices, and other flavorings may be added to the khoa-sugar mixture and yield different varieties of barfi. Commonly added fruits include guava and melon seeds. Typical nuts added include almonds, cashews, coconut, and pistachios. Mung beans are sometimes added and yield moong dal barfi. Common flavorings and spices include cardamom, kewra (fragrant screwpine), orange, mango, saffron, rosewater, and vanilla. Food colorings may also be added.[1][2][3]

I wanted a Flow Based Programming tool to be integrated within my workflow. So, built barfi, which provides a streamlit component. Still work in progress, would appreciate feedback and ideas. Have uses cases? Would be great to know them

Case 1: You would need a text input box in the 1st Block (I am building that as we I write this) and the other Blocks you can specify the logic. Do you some parts of the SentenceSplitter and the Model implemented somewhere?

Great work. My use case is a multi-modal AI workflow. Static LLM prompts that kick off multiple responses that can flow into their own workflows and connect with additional models like image gen platforms.

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The great thing about this barfi recipe is that it requires just a few basic ingredients and can be made quickly. Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead. If you are using khoya, the process of cooking remains the same.

1. Grease a 96 baking pan.\n2. Heat a heavy bottom pan on medium to low heat. Once hot, add in the butter and 1\/2 cup of milk. Let the butter melt.\n3. Once the butter melts, add in the milk powder stirring constantly. Once the powder is incorporated with milk, gradually add in the powdered sugar.\n4. If there are bits of dry powder left, add in the three tablespoons of milk. If you need to add more milk, add a tablespoon at a time. At this stage the mixture should have a paste like consistency.\n5. While continuously stirring, cook the mixture for 8-9 minutes or until it easily leaves the surface of the pan. The mixture should look like a dough.\n6. Turn the heat off and add vanilla essence, cardamom, and a tablespoon of pistachios. Mix everything well. Spread the mixture evenly on the greased pan and top the remaining tablespoon of pistachios.\n7. Let the burfi set for at least three hours. Once set, it can be stored in an airtight container at room temperature for up to seven days.\n" ] } Ingredients 3 cups milk powder 1 1/2 cups powdered sugar 1/2 cup + 3 tablespoons milk 3 tablespoons butter or ghee 1/2 to 1 teaspoon ground cardamom 1/4 teaspoon salt 1 teaspoon vanilla extract Approx. 2 tablespoons slivered pistachios To garnish: Saffron, rose buds, and silver leaf Preparation 1. Grease a 96 baking pan.

4. If there are bits of dry powder left, add in the three tablespoons of milk. If you need to add more milk, add a tablespoon at a time. At this stage the mixture should have a paste like consistency.

6. Turn the heat off and add vanilla essence, cardamom, and a tablespoon of pistachios. Mix everything well. Spread the mixture evenly on the greased pan and top the remaining tablespoon of pistachios.

My belly ached thinking about the steamy daal, smoky roti and salty achaar that awaited after prayers. Simple temple food is the very definition of Indian comfort food. However, before dinner would come prashad.

I had every intention to walk down the stairs to join my family in the dining hall but the taste of that prashad lingered. It cloaked my tongue like the ghost of Betaal around the shoulders of the legendary king Vikramāditya of Indian mythology.

Continue to mix over a low heat for 10-12 minutes. Do not stop stirring the mixture at any point or you run the risk of burning it. The flavour of good besan barfi comes from toasting the flour correctly.

The besan mixture will begin to toast and turn from dry and sandy to creamy. Once the mixture is glossy, smooth and pinkish brown in colour (like smooth peanut butter), remove it from the heat. Set aside.

For accuracy, I always recommend using a cooking thermometer when making Indian sweets. If you do not have a cooking thermometer, you can however, check if your sugar syrup is done the old fashioned way.

The mixture for Besan Barfi should form a single, short string, breaking when your fingers reach about 1cm away from each other. This is a traditional method experienced sweetmakers use and is subject to error and interpretation, especially if you lack experience.

Plain Barfi, Rose Barfi, Pistachio Barfi, Mango Barfi, Cashew Barfi and Almond Barfi are all popular choices in Indian mithai shops. There are so many wonderful varities. Here are some popular recipes my reader love.

Sanjana I laughed and cried while reading this beautiful story. It is an emotional one and at the same time I chuckled heartily imagining you as a little girl. You have a way with words that just transport the reader to your world. And a lovely recipe too, just in time for Navratri.

Line a flat dish with parchment paper. In a bowl mix together the cream and milk powder to a thick lumpy dough like consistency and set aside. Heat the butter in a non stick sauce pan. Add the ginger pieces and saut for 30 seconds followed by the cardamom powder. Stir keeping with the heat on low and add the condensed milk along with the cocoa powder. Mix them well until the cocoa powder has dissolved to make a runny chocolatey liquid.

At this stage add the cream & milk powder mixture. Stir to make sure there are no lumps. It will look like a solid mass but as you keep stirring it will smoothen up and start to leave the sides of the pan. Once it starts to leave the sides of the pan put it out in the flat dish.

With your fingers lightly spread out the barfi mix evenly into the dish and top with the chopped pistachios pressing into the barfi. Cool and set in the refrigerator for 2-3hrs or overnight. Cut into squares and serve.

In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavours, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round.

Mango season in our home was a feast and still is. From milkshakes, to aamras, kulfi, falooda and of course just sliced too. Its a pleasure to devour into something that is so gorgeously sweet and addictive. One of my favourite sweets is barfi and infused with fresh mango puree makes it so very delicious. This recipe is a cheats method of getting the same barfi results for something that would probably take much longer to make and set.

Using a spatula add the milk powder; a few tablespoons at a time. Add the cardamom powder. Lower the heat and stir well well until all the milk powder has blended in. Keep the heat low and stir for 5 minutes. Add half the crushed pistachios

The barfi mix will come away from the sides of the pan and form a smooth dough like consistency. Set the barfi in the lined flat dish, smooth out the edges and sprinkle with pistachios, crushed almonds and edible gold or silver leaf. Cool and set in the refrigerator for 2-3hrs or preferably overnight. Cut into squares and serve.

Milk Barfi Recipe Plain Milk Burfi Recipe Doodh Ki Mithai with a detailed photo and video recipe. A classical milk-based fudge or dessert recipe made with evaporated milk solids and milk powder. It is a perfect dessert sweet snack for the festival season and can be easily shared with friends and family. Generally, milk-based barfi is made by just evaporating full cream milk, but to hasten the cooking process I have used milk powder which should add more texture to the sweetness.

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