The ancient tradition and custom of serving or exchanging mithai (milky sweet) with family and friends, to mark all auspicious occasions, celebrations and festivals is synonymous with cultures in the sub-continent and it’s neighboring countries.

Burfi (also spelt barfi) – a rich dry sweet delicacy was first introduced during the Mughal period, as early as the sixteenth century; made with simple ingredients consisting of milk, sugar, ghee (fat) and water, all put to a boil until the mixture thickens, then transferred into a baking tray to cool, and finally cut into small cubes.

It’s name derived from the Persian word ‘barf’ meaning snow, the original form of burfi resembled cubes of ice, due to its white color, shape and crumbly texture.

In recent times, the burfi has evolved from a ‘simple to an extraordinary’ sweet. The transition changed it’s appearance, taste and colour. The use of essence for smell; addition of dry and fresh fruits for taste and topped with a silver edible leaf ‘warq’ for decoration on celebratory occasions.

The assorted varieties available include burfi blended with crushed nuts like walnut, pistachio and almonds; the thinly sliced and generally shaped like a diamond is the ‘fashionable’ cashew burfi, very popular as gifts during traditional festivals. Flavored burfi can be found in mango, coconut, saffron and rose-water. Khoya (concentrated milk) frequently used as a base to increase sweetness, or condensed milk to make a creamy textured fudge burfi, often served as a dessert after dinner.

Burfi made with chocolate and tri-colored burfi (three distinctive tiers in the center) is popular with the younger generation, whereas besan ki burfi (gram flour) sprinkled with crushed almonds is an all time favorite during festivals and rituals.

Popular and delectable, the confectioners are constantly innovating, experimenting and specializing in different types of burfi, striving to meet consumer demand and making strides in keeping our tradition alive.