Trinidad Barfi (recipe)
Barfi is one of those traditional Indo-Trinidadian sweets that one consumes when attending many a Hindu or Moslem celebration. I have seen it referred to (on websites) as an East Indian fudge or Indian cheesecake. Maybe these descriptions accurately capture the East Indian version, however they fall short of capturing the taste and feeling of Trinidadian barfi. Here in Trinidad, barfi has a distinctly milky taste because of the powdered milk and/or condensed milk that is added by the cupful. Combinations of ginger, cardamom and other optional spices only add to create an additional complexity that makes you forget that each mouthful is probably 1000 calories a piece. Although our recipe for barfi in Trinidad does not seem to differ too much from the original ‘plain’ one in India (where burfi and barfee seem to be the preferred transliterations) one distinctly Trinidadian touch has been the addition of multi-colored sprinkles to the top of this creamy delight. I’ve seen Chennette mention that she’s seen local barfis that also incorporate coconut and carrot but I’ve never seen or tasted those, well maybe coconut but def. not carrot. I think (and she’ll correct me I’m sure if I’m wrong) that the plain version is pretty much defacto as far as Trinidad barfi goes. And also defacto… sprinkles!! 
I mean come on… it’s just not barfi (-in Trinidad-) without the sprinkles!! I guess we’re just colourful like that 
ETA: I have decided to submit this post to the Taste of Terroir
What is terroir?
(From Wikipedia) “Terroir was originally a French term in wine and coffee appreciation used to denote the special characteristics of geography that bestowed individuality upon the food product. It can be very loosely translated as “a sense of place” which is embodied in certain qualities, and the sum of the effects that the local environment has had on the manufacture of the product. …Some writers include history, tradition, vineyard ownership and other factors. The contemporary meaning of the term clearly goes beyond mere geography, but at that point disagreement begins. Some assert that terroir is distinct from the characteristics imparted by the plant variety, the vintage and production methods (vinification, etc.), and is the product of a range of local influences that are transmitted into the character of the product.”
Anna, (the host of TTaste of Terroir ) thinks that terroir can go far beyond the traditional definition, and wants to apply it to those foods and drinks which truly give a sense of place, or those in which the taste of the place can be observed.
Trinidad Barfi
Ingredients:
2 cups sugar
3/4 cup water
1 tablespoon grated ginger
4 cups full-cream powdered milk
1 cup thick or heavy cream
multicolored sprinkles
Directions:
1. Grease a 9×9 inch glass dish
2. Combine sugar, water, and ginger in small saucepan
3. Boil for about 10 minutes, just until sugar spins a thread
4. Combine 2 cups milk with cream, mix thoroughly
5. Pour sugar syrup into milk mixture, mix well
6. Stir in the additional 2 cups of powdered milk, mixing well.
7. Push mixture into greased dish using the back of a spoon
8. Decorate with sprinkles (multicolored)
9. When almost set, cut into squares.
Makes 16 squares
My squares were still a tad gooey when cut, they should have the consistency of fudge when completely set… but you get the idea
And remember, in Trinidad it’s not barfi without the SPRINKLES!!!
Oh! Check out Chennette’s mom’s recipe for barfi. I’m gonna give it a try the next time I make some. Now that ‘mom’ is a visitor here I’m gonna be even more mindful of doing it justice
I’ve never seen that milk powder before!
I’ve seen coconut and carrot versions in Trinidad. But usually as made by Indian nationals, or at some fancy occasion where they want to try an Indian rather than Indo-Trini dish. So, the basic premise is still accurate – barfi in Trinidad is milk-based.
Lilandra – fuh real?.. there was a seaaaaaaaa of it at Hi-Lo … wonder if it new and they trying to ram it down people throat?
Chennette – ah hear yuh ah hear yuh
is like when you use the olive oil on the macaroni 
Hi Sarina,
Me & my Indian friend Piya just got together now and were reading your post about Trinidadian Bafri, when she claimed that barfis in India are often made of different flavours apart from the simple milky flavour. Indians add Pistachios, green coloured flavours and even cashewnuts to create varieties of Barfi. My mouth is already craving for Barfi:)Ummm -Regards, Casey
Casey – yes, Indian barfi comes in different varieties, that’s why i said ours was the ‘plain’ one
Trinidad barfi never adds anything nut like. There was actually a fun discussion about the differences between Trinidad barfi and Indian barfi over here at Chennette’s blog, your friend and you may find it interesting 
The thread starts here. Best wishes, and I will be writing up my support of Cyber Holidays tomorrow, it should go out on Saturday 
Oh we don’t go to HiLo although I keep trying to make mom. She wants to but it too far.
And she don’t willingly change the powder milk she use
Tho she does make coconut barfi sometimes
Lilandra – I will add some coconut next time around I can taste it playing off the ginger and such quite nicely… and milky.. can’t go wrong with milky
what brand y’all use? 
Hi Lo is just a few minutes from me so is no scene. I don’t think I ever been round your way before 
Um
You asking me? I think it’s Kerrygold but it could be Dairy Dairy or it could be both of one of them could just be BAAAD!
Maybe mom will see this :-p
I dunno where your way is but I’m guessing it’s in the “north” which would explain everything…People in the “north” don’t ever feel they have to go anywhere else. They think the whole island is there :-p
Lilandra – I know! it’s so horrid how lazy everyone gets once they live around POS… I’m guilty too
Marsha – sux to be you
OK, this recipe, while it looks delish, is not going to help me reach my goal of losing this butt!
Thanks for the link!
Evelyn
Yeh I know
I was never really into sweets like jub jub, and traditional trini desserts…
Hi Sarina
Good going on your Barfi thread.
I use powdered Klim generally but if I do not get that then Dairy Dairy and my next would be Kerry Gold. By the way for those interested in a low fat Barfi the Dairy dairy Skim Milk or Low Fat Milk makes a nice firm Barfi , but you would need to add a little extra of Nestle’s Cream.
The Barfi can be varied by adding coconut as Lilandra mentioned and once I did pulverised almonds and added it to the mixture, it tasted very good.
By the way that was the year when I made many different sweets all by myself as I had no children at home as all four were in four different directions of the globe.
Cheers and take care.
Evelyn – Hehehehe
it’s like I told someone, I never thought starting this blog would end up jeopardizing my waistline 
But yes, barfi is your friend 
Sweeten that booty! 
Marsha – no jub jub??
oh gorm… yuh gonna make me cry 
what about khurma? oh gosh, yuh cyah hate khurma?????
Mom!!! –
But look how you waited for your children to leave home to pack up the house with sweets 
That’s so funny!!! I will try the Dairy Dairy and Klim the next time around. Me personally I want all the fat in a dessert 
Hi sarina – these look delicious. I have some fresh coconut so am going to try and make a barfi out of it. Eeeek. Hope it comes out as well as yours…
Malika – Hi!
I’m a big fan of your blog 
Thanks so much for stopping by and taking the time to say hi 
Do you use the milk of the coconut or do you add it grated? 
Not really my thing to eat (I don’t really have a sweet tooth) but I must try to master the art of achieving sharp focus a little way back from the front. It makes photographs so fantastic – they draw you in as if they were swallowing you.
Trig – you and my dad! I wonder how sweet tooths break down gender wise… cos well mom and me .. nyam nyam nyam!! Then again my father makes koolaid with 2 cups of sugar but doesn’t like desserts, go figure. I find the macro setting invaluable, especially with the way natural light falls
I wish I had a better camera though, this one is showing its age and limitations 
But yes, extreme closeups are the best 
looks GREAT sarina! love the sprinkles, have to admit ;D very festive/happy looking. strange, we only seem to have nonfat dried milk powder here in the stores. i know i can get fullfat versions at bulk & healthfood stores though. i do have one question: how much is left?! LOL
)
Burekaboy – Sprinkles are LOVE
Resistance is futile! None is left, the last square was consumed today by MOI 
Powdered milk is my friend 
Yes, Mom experimented while we were all away. So of course we only have her word for it
But I am sure she’ll say if we’d bought her a camera she could have sent pictures! Actually the very next year, both Lilandra and I were home again, but not sister the elder, or the boy, and we planned and prepared and documented EVERYTHING FOOD related so we could send to the siblings (her Canon). Mom thought we were being cruel, but my brother especially appreciated it.
Chennette – whenever you say sister the elder I think of Pliny
Would you prefer Big Sis? Married Sis? Sister who’s a mommy?
You mean Gaius Plinius Secundus? I had to google because I am lacking in knowledge in that area
You learn new things every day!
And sister, the elder was because she doesn’t blog and therefore has no nickname I can use…Maybe Sister, the Mommy…or better yet The Provider of A Grandchild on the Grandmother’s Birthday, or for short, Mother of the Grandchild. Those should be impressive and memorable, and dare I say, more relevant
Lilandra & Chennette –
hehe Gaius Plinius Secundus… thatz hott… i want a name so !
Man this looks so good. It looks like it will give crazy cavities or it is super sweet. Ahhhhhh should be in Trinidad for carnival but looks like 2008 before I get to try such delights (and the women)
Dutty Wine – Yuh doh need teeth to wine ‘Dutty’
You know how many times I’ve tried to make it by the whole boiling of the milk? Now I will try your method!
Lynn – Yuh boilin de milk?
Oh my lolz queen 
I heart thee 
Chennette’s mother method lookin’ good too 
That’s the one I gonna try next time around 
Okay, so alot of people have heard of Barfi before but I have not. And I can’t help it, this is crass, but did you know in America the word “barf” is slang for throwing up? So of course that’s immediately what I think of. I can’t get past the mental image of this one time my step-daughter . . . okay, enough for a food thread.
But YOUR Trinidad Barfi looks like so much fun! I love the sprinkles. So does it taste like fudge? Of just have the consistency of it?
hee yes i know about barf
and hurl and upchuck hee 
yay for American sitcoms 
… but i never connected barf and barfi until just now .. thanks rachel!!! 
I don’t think it tastes like fudge … it kind of has the consistency of it though
I love barfi it;s good my people eat t itrini to the bone
I tried that recipe for Divali twice but it wasn’t hard. I tried putting it in the fridge but it still wasn’t hard. Any tips?
Kimmy –
Kavita – a trick I have found that helps immensely, is after making the syrup, add the milk and cream to the syrup, stirring rapidly. Keep stirring until the mixture starts to leave the sides of the pan. At that point, then pour out the mixture into the serving dish. You should find it has no problem setting
what heat level should you boil the syrup? for ex. med. high or low
thanks
Hey Sarina
Thanks again!
I recently found this website, and tried out the recipe myself and it was delicious!!! Thank you soo much for putting this up! My family loved it and I personally thought it was better than the store brand kind
Barfi, the best!!! i dont get it much bc i dont live in Trini but i miss it a whole lot!! Everyday im wishing to back home!!!! I miss all my trini food and sweets!
Hey um is it refridgerated at all? also how long would it take to set? it’s been a couplle hours since and mine is still soft and gooey
Hey Anya, if it is still gooey after several hours it means that the sugar did not reach a high enough temperature to crystallize/ set. Next time you want to make sure that the sugar mixture is pulling away from the sides. Depending on the consistency you can still save it by reheating the mixture.
I am so glad to see this here! I’ve been homesick for a while and haven’t eaten barfi in donkey years so I decided to make it. I live in the US now, in California, and full cream powder milk is so hard to find. People here don’t believe such a thing exists. They have the low fat one only, so I will have to use that. Do you think I need to add more fat to it? Maybe condensed milk? I just might.
My grandmother used to make a coconut/carrot version to convince me that carrots were delicious! I didn’t buy it and needed more convincing but gosh this brings back memories. She used to use soft coconut jelly with the carrots (just a little) and sprinkle some left over grated hard coconut (that she used for coconut milk) in the mixture.
I definitely won’t be trying my grandmother’s recipe here because the Asian coconuts have a funny pre-during-and-after taste. However, I’ll definitely give yours a try.
i love barfi, going to make it for the first time this afternoon, sure hope it comes out gr8.
I had a browse thru the trini food page website.. and found it very great, to see thateven living so far away from Home i can still make some of my fav foods of back home!!
love the barfi one too.. but can i used caondensed milk instead of cream and sugar syrup?
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