Barfi : A Indian Cheesecake

Dessert Barfi : A Indian Cheesecake

Barfi (burfi, burfee) is a traditional sweet delicacy consumed by the people of the Indian subcontinent. It is made of condensed milk and sugar. It is usually sold cut in cubes, round or diamond-shaped pieces. It is sometimes called the Indian fudge and cheesecake. It has often been compared to fudge given its extreme sweetness and its consistency. 

Often referred to as the Indian cheesecake, this favorite has the faint scent of cheese. It also resembles some types of cheese. However, while it may resemble cheese or have a faint scent similar to it, it does not taste like cheesecake.


The name is a derivative of the Persian word barf, which means snow. This is due to the white color it has in its most simple form. There are many different types of barfi. It is topped with fresh fruits, nuts, and even sugar-coated flowers on plates. Barfi sweets are sometimes sold coated in edible metal foil known as vark. The dessert is easily adapted for causal occasions to the most formal event, which explains its great and enduring popularity.

There are few popular types of barfi are as: Besan barfi includes the addition of besan flour in its recipe. Pista barfi has the pistachio nut added to it. Often the edges are rolled in the groundnut, and whole pieces of the nut can be added as well. Similarly, kaju barfi has cashews included within its recipe.

I am sharing one of my favorite semolina barfi recipes. It is made from semolina, sugar, milk, ghee, and coconut. Traditionally Indian barfi was made with different ingredients and each home had its own way of making. The texture of semolina barfi is in between Mysore Pak but with milky flavor and taste is completely different. 

An easy way of making semolina barfi can be prepared very similar to sooji halwa which is later dried and shaped to square or diamond solids. It can be an ideal and economical sweet recipe for any occasion and celebrations without much preparations required. 

Besan ki barfi Recipe by Rasoi Menu

The recipe of barfi is very similar to traditional sooji halwa or sheera. The only difference in the recipe is by adding gram flour and milk which gives a nice color and creamy texture. It adds flavor and taste. Garnish it with cherry and nuts. 

Read More : Creamy Choco Lava Cake

Tips To Make 

  • Try to use medium size rava or upma rava.
  • If you can want to make it healthy use half ghee. 
  • Dry roast the semolina to make it healthy.
  • If you want you can skip the gram flour.
  • For bright colors, you can add food color or soaked kesar with milk.

Recipe Of Semolina Barfi


  • Semolina 1 cup
  • Grated coconut 1 cup
  • Gram flour 1/2 cup
  • Sugar 2 cups
  • Milk 1 cup
  • Ghee 3/4 cup
  • Cardamom powder 1/2 tsp
  • Mixed dry fruits 2 tbsp


Preparation For Barfi

  1. Grease a tray and set aside.
  2. Heat 1/4 cup ghee in a heavy bottom pan on medium flame.
  3. Add semolina and saute for 2 mins until it blends well with ghee.
  4. Then add gram flour and roast them together until a nice aroma comes out. Keep stirring constantly to prevent burning.

Making Of Barfi

  1. Add coconut, sugar, and milk. Regulate the flame to low flame while and mix it well to prevent lumps.
  2. Add another 1/4 cup of ghee. Stir well until absorbed.
  3. Cook on a low to medium heat until the mixture thickens and turns to a halwa consistency.
  4. The mixture begins to leave the pan slightly. At this stage add 2 tbsp of ghee and stir well to give a texture.
  5. Transfer the halwa into the greased tray. Level it well with a spatula.
  6. Be quick and transfer this to the greased tray. Sprinkle some shredded coconut and nuts.
  7. Allow to cool down. When the it is still hot but not very hot, cut them into pieces.

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Jagriti Shukla
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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