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Maida burfi recipe, quick Indian sweet recipe

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maida burfi
Maida burfi a simple sweet that can be made easily and comes out tasty too. All purpose flour with very few ingredients makes this sweet. We call it maida cake actually. Maida burfi, My mom used to make in my childhoods, but I have to say that,My Maamis are expert! They this in a jiffy that too perfect. My maamis used to add colorful tutty fruity to this,which I like the most,but unfortunately I didn’t have any in stock,so I was not able to.
Lets see how to prepare maida burfi :

But this burfi is really easy to make,especially for beginners who wants to try hands in making sweet! It will be ready in a jiffy,with the simple ingredients,but taste will be great,soft,they just melt in your mouth.
Maida-burfi-sweet

Maida burfi recipe

Recipe Cuisine: Indian |  Recipe Category: Snack
Prep Time: 15 mins   |  Cook time: 10 mins |  Makes: 12 squares| Author:

Click here for cup measurements

Learn how to make maida burfi with full video and step by step pictures. A simple and quick to prepare Indian sweet, prepared within minutes.
Maida burfi recipe

Ingredients

All purpose flour/Maida/Plain flour – 1/2 cup
Sugar – 1 cup
Ghee /dalda – 1/4 cup
Vanilla essence – 3-4 drops
Cashew nuts – 6 (optional)
Food colour  – A pinch
Water – for sugar syrup

Method:

  1. Keep a greased plate ready and an aluminium foli greased for leveling purpose (you can also use a flat bottomed bowl).
  2. In a pan/kadai,heat ghee/ dalda and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside.
  3. Add maida and fry in low flame, till the maida gets fried evenly (the ghee should be hot enough before u add,if you put a pinch of flour in it it should get fried immediately).Keep aside.

    4. how to make maida burfi

     how to make maida burfi 1

  4. In a heavy bottomed vessel (non- stick recommended),heat the sugar with little water to immerse the sugar,to one string consistency (If you pour the syrup in little cold water kept in a bowl,should form a string which doesn’t dissolve immediately). 
  5. Now add the food colour,essence and put off the stove.

    6. how to make maida burfi 2 how to make maida burfi 3

  6. Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!)
  7. At one stage the mixture gets thickened you will know and when it is still loose enough to spread in a plate,spread evenly in the greased plate kept ready and use the zip lock to make the surface smooth and leveled.
  8. After it gets cooled down,still warm,grease the knife and cut into desired shapes.After it completely cools down,invert the plate with the burfis into another plate and tap gently and ur burfis are ready


 Note : Do not make sugar syrup in very high flame, you may end up in passing the right stage and it will result in brittle burfis. If the syrup consistency is not reached properly, then it will take long time to get solidified. In that case, you can again heat for a while and make it right.
Transfer to an airtight container,tastes great,just melts in the mouth. Updated Picture with green food colour :

Maida-sweet-recipe

I am sending this to Sunshinemom of TOUNGE TICKLERS for the event  FIC YELLOW! It is So versatile, we can add whatever colour we want. 🙂

Reader Interactions

Comments

  38. I do not know your Mamis but their niece definitely makes my mouth water with this sweet treat. My Mom makes this too and it tastes heavenly! Thanks for the special treat to FIC:)

    Reply

  92. Tried the same by adding a little strawberry powder to the maida mixture. I didnt add color to the sweet and the output was a pink color strawberry maida cake 🙂 i am thinking of experimenting it with chocolate powder too 😛

    Reply

  102. I have 2 questions:
    1. How do you use the ziplock? Is this out normal ziplock bags.

    2. What if one doesnt understand the one string consistency of water + sugar?Any other way to judge?

    Reply

  106. Hi Neha,
    when we pour the burfi for leveling, the top surface could be looking uneven, so I use a ziploc that is greazed with ghee and use it to level that surface. It makes the burfi look smooth.

    If you swipe the back of the ladle u use (for stirring the syrup) with you forefinger and feel it in between your thumb, the there will be a thin string forming in between the fingers. Hope this helps. Let me know.

    Vaishnavi,

    I will look into it and add it. Thanks. But it is there in the top picture scroll and also in the recipe index. If you mean the labels then I will look and add if its not there.

    Reply

  110. I did maida burfi and really its so tasty and good looking that everybody thought that i have purchased from outside. really a great recipe.another wonder is the person who did this is a gentle man. when i can do it why not ladies then?
    cooking is also one of my hobbies but i left it long back but due to Raks kitchen my hobby again got triggered.
    I also did corn halwa OOOOOH!!! that was still super, people thought it is also from shop. so two sweet dishes on my dipavali really great.
    One thing to say that what ever you do in cooking you should invest a lot of love towards it then only the things go in a write direction.
    Thanks a lot Raks you really rock ……
    Mahesh Nerlekar
    Asso.Prof. Computer/Electronics Dept

    Reply

  112. Hi,

    I have tried many recipes from your site.. All are simple and easy to make.. Tried stuff like badusha, pizza n more.. 🙂 This recipe looks really yum… But when I tried, it formed crumbles instead of a smooth mixture… So I could not put it in a plate or cut into pieces. Any idea on wat mistake I could have done?

    Reply

  122. I am a begginer.i tried this dish today….it was vry simple to do….still i messed up a little….i hope i ll do t very well nxt time….thanks raks for this recipe:):):)

    Reply

  126. Tried this jus now and came out so well. Waiting for hubby's comments but I'm sure he'll like it. My kid loved it too. It was so simple yet tasty:) Thankies…

    Reply

  140. Hi Raks, am so fond of ur website. I got interest in cooking after seeing ur recipes.
    I tried this recipe, did not know what went wrong, it became halwa rather than burfi. Though it tasted good. One more thing, when I added maida in the ghee it started forming lumps. was little upset, as it did not become a burfi..

    Reply

  142. Two reasons for burfi turning halwa : Your sugar syrup has not reached one string consistency, other one is you used more water to make sugar syrup, just use as less as possible. If you still have that halwa, heat it again with 3 tblsp sugar and stir it in medium flame for 2-3 minutes. Then pour, cool and cut.

    Reply

  156. is thre any different between maida and wheat flour.. im frm srilanka. im nw to cooking.. i used wheat flour which we use for roti bt the burfi smells nt like ather sweets.. i want ur help

    Reply

  164. It looks so pleasant with the green color!! The only thing is the stirring part in the video which scars me a bit! 😉 May be because its fast forwarded!! I will try to give it a try Raji! I really liked the idea of using aluminum foil paper, its easy to take it out and cut!! Thanks for the video update.

    Reply

  176. I am sorry I don't know if we could reshape it. I will sure figure out something for that. May be it can be re heated again with milk sprinkled, but I should try myself before suggesting to you.

    Reply

  178. Wonderful recipe. I am planning to prepare multi colored cake (one on another) using this. In that case i wud be able to cut only after the last color is made which means the first layer wud have been completely cooled off. Will i be able to makes pieces once even if it's completely cooled ?

    Reply

  182. Thanks a lot ☺ i tried the rainbow burfi n it turned good for first time attempt. Red orange yellow which i prepared first crumbled a bit (not sure why, can u tell me so that I can correct in future) but next 4 colors came soft n spongy. Was tedious to prepare 7 times but outcome is worth. Thanks again ! Not able to post pic here, else i wud have posted.

    Reply

  186. crumbled means, heat while preparing the sugar syrup could have been more. Do it in medium flame. Or also could be less water for sugar syrup. Pouring the mixture at right time also is a must 🙂 You can send your picture to my facebook page or [email protected]

    Reply

  192. Hi Raji

    I tried this Burfi and the first batch came out very well.So I tried a second batch doubling the proportions but it is not setting properly.I am not sure how to set it.

    It is a gooey mass that tastes good.Can you please suggest any tips to set the burfi?

    Reply

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