Comments on: Trinidad Barfi (recipe)

By: trini kiwi

trini kiwi — Thu, 18 Feb 2010 01:26:17 +0000

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?

By: coyzee

coyzee — Fri, 16 Oct 2009 20:26:57 +0000

i love barfi, going to make it for the first time this afternoon, sure hope it comes out gr8.

By: PleatherBoots

PleatherBoots — Tue, 01 Sep 2009 05:59:03 +0000

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.

By: Sarina

Sarina — Sun, 07 Jun 2009 02:41:43 +0000

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.

By: Anya

Anya — Sat, 06 Jun 2009 15:27:56 +0000

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

By: Trudy

Trudy — Fri, 27 Mar 2009 20:48:55 +0000

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!

By: Palwasha

Palwasha — Fri, 06 Mar 2009 05:21:44 +0000

Hey Sarina
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 Thanks again!

By: sita

sita — Fri, 23 Jan 2009 22:50:48 +0000

what heat level should you boil the syrup? for ex. med. high or low
thanks

By: Sarina

Sarina — Mon, 10 Nov 2008 16:54:08 +0000

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

By: Kavita

Kavita — Sat, 08 Nov 2008 00:06:51 +0000

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?