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Home » BURFI RECIPES » Maida burfi recipe, Maida cake | Diwali sweets

Maida burfi recipe, Maida cake | Diwali sweets

January 25, 2009 by Raks Anand 99 Comments / Jump to Recipe

Maida-burfi-recipe
Maida burfi a simple sweet that can be made easily and comes out tasty too. Quick video detailed post, learn how to make this sweet for Diwali. Perfect for gifting.

We call it maida cake actually. Maida burfi, My mom used to make in my childhoods, but I have to say that,My Mami’s are expert. They make this in a jiffy that too perfect. My mami’s used to add colorful tutti fruity to this,which I like the most, but unfortunately I didn’t have any in stock, so I was not able to.

maida cake

Also I have tried this with oil, ghee and vanaspati. I would say vanaspati is best choice as it smells perfect along with vanilla essence and tutti fruity. Health freaks please stay away if you are concerned about the ingredients. We make once in 2 years or so. For that I never count calories. Use plant based food colours if possible. Check out my layered chocolate 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 tasting great, soft, they just melt in your mouth.

Maida-burfi-recipe
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Maida burfi recipe

Maida burfi a simple sweet that can be made easily and comes out tasty too. Quick video detailed post, learn how to make this sweet for Diwali. Perfect for gifting. 
Course Sweets
Cuisine Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12
Cup measurements

Ingredients

  • 1/2 cup All purpose flour/Maida
  • 1 cup Sugar
  • ¼ cup Vanaspati
  • 3 drops Vanilla essence
  • 6 Cashew nuts optional
  • 1 pinch Food colour  - A pinch
  • Water For sugar syrup
  • ¼ cup Tutti fruity If available, optional

Instructions

  • Keep a greased plate ready and an aluminium foil greased for leveling purpose (you can also use a flat bottomed bowl for leveling).
  • In a pan/ kadai, heat vanaspati (dalda) and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside.
  • Add maida and fry in low flame, till the maida gets fried evenly (should be hot enough before you add. Check my adding a pinch of flour in it, it should get fried immediately). Keep aside.
  • In a heavy bottomed vessel (non- stick recommended), heat sugar with little water to immerse the sugar.
  • Boil till one string consistency. Check between your fore finger and thumb, by swiping the back of ladle. A string that doesn't break should form.
  • Don't get tricked by half string consistency, where the string breaks. If one string consistency doesn't reach, the burfi won't set.
  • Now add the food colour, vanilla essence, cashews or tutti fruity (if adding) and put off the stove.
  • Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!)
  • At one stage the mixture gets thickened you will know as it forms a thick mass.
  • Still it should be loose enough to spread in a plate. Quickly spread evenly in the greased plate kept ready and use the zip lock or aluminium foil or a greased flat bottomed vessel to make the surface smooth and leveled.
  • After it gets cooled down and still warm, grease a knife or dosa ladle. Cut into desired shapes.
  • After it completely cools down,invert the plate with the burfi into another plate and tap gently to get your burfi.

Video

Notes

  • 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 the mixture for a while and make it right.

Maida burfi method:

    1. Keep a greased plate ready and an aluminium foil greased for leveling purpose (you can also use a flat bottomed bowl for leveling).
    2. In a pan/ kadai, heat vanaspati (dalda) and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside. Add maida and fry in low flame, till the maida gets fried evenly (should be hot enough before you add. Check my adding a pinch of flour in it, it should get fried immediately). Keep aside.how-to-step1
    3. In a heavy bottomed vessel (non- stick recommended), heat sugar with little water to immerse the sugar.how-to-step2
    4. Boil till one string consistency. Check between your fore finger and thumb, by swiping the back of ladle. A string that doesn’t break should form. Don’t get tricked by half string consistency, where the string breaks. If one string consistency doesn’t reach, the burfi won’t set. Now add the food colour, vanilla essence and put off the stove.how-to-step3
    5. Remove from the stove and add the fried maida and keep on stirring.(yes Off fire!) At one stage the mixture gets thickened you will know as it forms a thick mass.how-to-step4
    6. Still it should be loose enough to spread in a plate. Quickly spread evenly in the greased plate kept ready and use the zip lock or aluminium foil or a greased flat bottomed vessel to make the surface smooth and leveled.how-to-step5
    7. After it gets cooled down and still warm, grease a knife or dosa ladle. Cut into desired shapes.how-to-step6
    8. After it completely cools down,invert the plate with the burfi into another plate and tap gently to get your burfi.how-to-step7

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.

Make sure to get syrup consistency right. Otherwise it takes long time to set. In that case, you can again heat the mixture for a while and make it right.

Transfer to an airtight container. Stays good for 10 days in shelf temperature.

Maida burfi recipe

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Filed Under: BURFI RECIPES, EVENT PART, INDIAN DIWALI SWEET RECIPES, SWEETS

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Reader Interactions

Comments

  1. Chitra

    January 25, 2009 at 9:11 am

    Looks Mouthwatering!!!! nice posting for the event!!

    Reply
  2. RAKS KITCHEN

    January 25, 2009 at 9:13 am

    Thanks Chitra:)

    Reply
  3. sowmya

    January 25, 2009 at 9:31 am

    lovely picture..good one..

    Reply
  4. LG

    January 25, 2009 at 9:37 am

    Delicious it looks! and good job with the click. It is indeed simple enough to make dear.

    Reply
  5. jeyashrisuresh

    January 25, 2009 at 11:58 am

    hey what a perfect shape. very nice click. will surely make a try.

    Reply
  6. Nags

    January 25, 2009 at 1:57 pm

    never heard of maida burfi before! seems simple enough too 🙂

    Reply
  7. Gita's Kitchen

    January 25, 2009 at 2:38 pm

    Are these similar to Mysore paks? These are new to me…they look so lovely and yummy ?

    Reply
  8. Malar Gandhi

    January 25, 2009 at 3:12 pm

    Woooooooo, what a color man, looks so yummy, nice picture. Recipe sounds interesting…feel like grabing one from ur tray.

    Reply
  9. Adlak's tiny world

    January 25, 2009 at 4:15 pm

    hey raji… its too perfect and the grated cashews/badam on the sides tempting me to pick from the screen…. so lovely.

    Reply
  10. Priya

    January 25, 2009 at 5:42 pm

    Oh my god, wat a lovely click, eyecatching burfi Raks..prefect entry for the event too..

    Reply
  11. Cham

    January 25, 2009 at 5:46 pm

    Just delicious those decadent pieces…

    Reply
  12. Premyscakes

    January 25, 2009 at 7:54 pm

    Delicious, felt like melting in my mouth. very much mouth watering.

    Reply
  13. Vibaas

    January 25, 2009 at 9:21 pm

    i’m drooling here. looks soooo yummy and way too tempting…

    Reply
  14. Laavanya

    January 25, 2009 at 11:51 pm

    These burfis look perfect esp the first picture is stunning.

    Reply
  15. vidhas

    January 26, 2009 at 2:21 am

    I amd drooling over. Easy to amke and delicious. Nice click, and so tempting.

    Reply
  16. Varsha Vipins

    January 26, 2009 at 2:53 am

    My my..lovely..looks so perfect n tempting..can feel it melt in mouth.:)

    Reply
  17. phanitha

    January 26, 2009 at 3:28 am

    Lovely pic…its mouthwatering…

    Reply
  18. priar's,

    January 26, 2009 at 5:01 am

    Wow it looks so perfect:)

    Reply
  19. Sunshinemom

    January 26, 2009 at 5:06 am

    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
  20. notyet100

    January 26, 2009 at 6:35 am

    looks so yum,.:-)

    Reply
  21. Jaishree

    January 26, 2009 at 7:06 am

    Lovelypicture..LooksMouthwatering!!!!nice click ..i’m drooling here.

    Reply
  22. Poonam

    January 26, 2009 at 9:37 am

    It looks really delicious!!! and simple too..nice shot!!

    Reply
  23. Viki Xavier.

    January 26, 2009 at 2:46 pm

    ur pictures are tempting me. yummy burfi.

    Reply
  24. aquadaze

    January 26, 2009 at 3:49 pm

    the burfi looks so yummy!

    Reply
  25. soma

    January 26, 2009 at 4:03 pm

    Amazing pictures. Beautiful burfi. I made a besan one, didn’t know u could use maida too.
    Soma(www.ecurry.com)

    Reply
  26. Rathna

    January 26, 2009 at 4:45 pm

    Maida Burfi looks yumm. Nice yellow color.
    Thank you for visiting my blog and for those sweet comments. I love your blog the exact same way 🙂

    Reply
  27. AnuSriram

    January 26, 2009 at 7:28 pm

    I usually make burfi with besan. Yours looks gorgeous! Tempting pictures!

    Reply
  28. Daily Meals

    January 27, 2009 at 2:29 am

    Nice pictures! They look very tempting.

    Reply
  29. Maya

    January 27, 2009 at 4:43 am

    Looking at ur ics makes my mouth water..The burfi looks so good and melt in the mouth types..

    Reply
  30. Maya

    January 27, 2009 at 4:44 am

    Looking at ur pics makes my mouth water..The burfi looks so good and melt in the mouth types..

    Reply
  31. Happy cook

    January 27, 2009 at 12:28 pm

    I love burfi and this looks super delicous.

    Reply
  32. Purnima

    January 27, 2009 at 1:44 pm

    Yummy burfi, perfectly cut n shaped! Wow..that close up is so very inviting!:) DRoolinggg!

    Reply
  33. bindiya

    January 27, 2009 at 4:23 pm

    hi dear, i am coming here after such a long time, loved the simple and melt in the mouth burfi,have bookmarked it!

    Reply
  34. Nithya Praveen

    January 27, 2009 at 5:42 pm

    Looks Super…makes me drool.Great pic too…apt for FIC yellow.

    Reply
  35. renuka

    January 27, 2009 at 5:57 pm

    This is my first visit to your blog,a unique blog and will continue my visits.Can I have a bite of the sweet please….

    Reply
  36. Yasmeen

    January 27, 2009 at 6:21 pm

    Sweet!The close up shots are fantastic:)

    Reply
  37. Archy

    January 27, 2009 at 10:44 pm

    Wow, wonderful burfi, with mouth watering pic..

    Reply
  38. TBC

    January 28, 2009 at 3:24 am

    Those are some good looking burfis! 🙂

    Reply
  39. Vij

    January 28, 2009 at 3:31 am

    Brilliant picture! makes me crave for one burfi now. Good one yaar! yum yum yummy post.

    Trail back I have something for you in my blog.

    Reply
  40. Andhra Flavors

    January 28, 2009 at 10:48 pm

    What a perfect picture! Easy to make and delicious.

    Reply
  41. Sudha

    October 21, 2009 at 2:13 pm

    Thanks, I tried for Diwali and came out very well. 🙂

    Reply
  42. RAKS KITCHEN

    October 21, 2009 at 2:29 pm

    Thanks Sudha for the feed back 🙂

    Reply
  43. RADHIKA

    November 25, 2009 at 2:47 pm

    I tried it. Came out very well.I think i is a simple version of mysore paks. As an alternative I added cardmom powder instead of vannila essence.
    Radhika

    Reply
  44. pooja raj

    March 12, 2010 at 4:53 am

    Tried this recipe came out very tasty,but couldn't make into pieces looks like i made the syrup little thick.But taste was really good.

    Thanks
    Pooja

    Reply
  45. RAKS KITCHEN

    October 19, 2010 at 3:42 am

    Thanks a lot Radhika and Pooja for the feedback 🙂

    Reply
  46. Shweta

    February 28, 2012 at 1:37 am

    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
  47. Smea paul

    September 25, 2012 at 1:54 am

    I tried this one and it was perfect. Thanks for the recipe!!!

    Reply
  48. Christina Machado

    October 23, 2012 at 11:51 am

    Your recipe has been plagiarized in this website: http://simpleindiancook.blogspot.in/2012/06/godhumai-jira.html. Just thought I'll let you know.

    Reply
  49. Vidhya Manohar

    October 31, 2012 at 11:00 pm

    Brilliant job and great recipies in your blog…love them keep up the grt job!

    Reply
  50. Vidhya Manohar

    October 31, 2012 at 11:00 pm

    Wonderful Recipies i must say and brilliant presentation….keep up the good job!!!

    Reply
  51. neha

    November 3, 2012 at 5:53 am

    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
  52. Vaishnavi

    November 10, 2012 at 2:57 am

    Why is this not coming in the diwali sweets list?

    Reply
  53. RAKS KITCHEN

    November 10, 2012 at 3:07 am

    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
  54. Pri

    November 11, 2012 at 7:47 am

    Hi Raks,

    I tried the recipe today .Smells gud and hope when i cut it comes out well and taste yummy.

    Thanks.
    Priya

    Reply
  55. Mahesh Nerlekar

    November 18, 2012 at 4:46 pm

    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
  56. Nachu Sokkalingam

    November 30, 2012 at 1:55 am

    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
  57. RAKS KITCHEN

    November 30, 2012 at 1:57 am

    The sugar syrup has been boiled more than the consistency you needed. Or did you reduce ghee/ dalda?

    Reply
  58. Vani Pramod

    December 11, 2012 at 6:44 am

    hi……. i tried this recipe . came good . if the same recipe replaced with besan, it will turn as mysore pak right? can we try?

    Reply
  59. RAKS KITCHEN

    December 11, 2012 at 6:46 am

    I too have thought so, will have to try, not sure, if I try, I will post it 🙂

    Reply
  60. Lakshumi praba

    February 1, 2013 at 2:25 pm

    hi raks…tried this recipe..came out well..thanks for the simple yet tasty recipe

    Reply
  61. JEYBOTS

    February 23, 2013 at 12:31 pm

    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
  62. Kiruthika Ramakrishnan

    August 16, 2013 at 4:35 am

    Loved it. Very easy and quick too!

    Reply
  63. Preeths

    November 7, 2013 at 1:04 am

    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
  64. Deepa Murthy

    November 7, 2013 at 1:04 am

    I tried this recipe and adhirasam too. came out very well and tasty. thanks.

    Reply
  65. Preeths

    November 8, 2013 at 2:49 am

    Tried it jus now and it came out sooo well. Waiting for hubby's comments. I'm sure he'll like it. My kid loved it too 🙂 Thankies

    Reply
  66. Deepa Murthy

    November 8, 2013 at 2:49 am

    I tried this recipe and adhirasam too. came out very well and tasty. thanks.

    Reply
  67. About Me

    November 15, 2013 at 11:15 am

    Hi, can I use oil instead of ghee. Can I add Nido milk powder to make it richer. Thanx please reply. Looks really yummy.

    Reply
  68. Ishwarya Krishnan

    December 31, 2013 at 6:43 am

    Hi Raks, tried this recipe and tomato pulao.. both came out very well.. got appreciations from my family n frnz… thanks a lot…

    Reply
  69. bakya P

    May 5, 2014 at 1:36 am

    hi raks, i wanted to try this burfi… how does it taste like?
    thank u

    Reply
  70. Hema

    September 18, 2014 at 3:43 am

    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
  71. Raks anand

    September 18, 2014 at 3:48 am

    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
  72. Hema

    September 19, 2014 at 2:57 am

    Thanks a lot Raks. U Really rock 🙂

    Reply
  73. Preethi Ravichandran

    October 18, 2014 at 2:13 pm

    Raks.. I just tried this recipe and the taste is so good… please mention the measurement for water which will be much easier for newbies like me..

    Reply
  74. Ashwini Bhat

    December 19, 2014 at 5:17 am

    i tried this sweet for our anniversary. came out very well and tasty too..:)

    Reply
  75. Jobless

    April 28, 2015 at 5:44 am

    Once you add maida to the sugar syrup doesn't the mixture turn into halwa?

    Reply
  76. Raks anand

    April 28, 2015 at 5:47 am

    No, the sugar syrup consistency matters.

    Reply
  77. Jobless

    May 1, 2015 at 12:34 am

    So, if I use 1/2 C sugar the barfis won't form and the mixture will be dry?

    Reply
  78. Aysha Gany

    September 9, 2015 at 7:34 am

    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
  79. Raks anand

    September 9, 2015 at 7:37 am

    Yes maida is bleached and more refined than wheat flour. Its also called all purpose flour

    Reply
  80. mitalee talukdar

    October 19, 2015 at 2:56 pm

    I tried this recipe and it's really very good. Just one question.. Can u tell me a measurement for around 20-25 barfis?

    Reply
  81. Raks anand

    October 19, 2015 at 3:02 pm

    Double the recipe.

    Reply
  82. Mahi

    November 2, 2015 at 11:31 am

    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
  83. Thendral Bme

    November 5, 2015 at 11:27 am

    Hi. Sis

    I plan to make it for this diwali. Can i make it on sunday for tuesday diwali? .it wont get spoilt na?

    Reply
  84. Raks anand

    November 5, 2015 at 11:32 am

    Sure you can make ahead. It wont get spoiled. Store properly that's fine.

    Reply
  85. sowndarya

    January 27, 2016 at 12:54 am

    I'm going to do it!!!!!!

    Reply
  86. Lekshmy Nataraj

    April 27, 2016 at 9:10 am

    My burfi crumbled and is rock solid now. Is there anyway to salvage the crumbled and bring it back to burfi stage?

    Reply
  87. Aarthi R

    September 26, 2016 at 11:15 am

    Mam pls help me to soften the hard burfis

    Reply
  88. Raks anand

    September 26, 2016 at 11:18 am

    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
  89. Preethi

    October 19, 2016 at 2:35 pm

    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
  90. Raks anand

    October 19, 2016 at 2:37 pm

    Yes, you can check my chocolate burfi recipe, same recipe vanilla and chocolate layer. (check my recipe index page or mail me at [email protected] for link)

    Reply
  91. Preethi

    October 21, 2016 at 4:15 am

    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
  92. Preethi

    October 21, 2016 at 4:15 am

    Thanks a lot for your prompt reply ! I will let u know how it came

    Reply
  93. Raks anand

    October 21, 2016 at 4:20 am

    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
  94. Arundhati Jayarao

    December 4, 2016 at 9:34 am

    Hello – can I add dried coconut powder to this maida barfi? And at what point should I add the coconut?

    Reply
  95. Raks anand

    December 4, 2016 at 9:46 am

    Yes, but I am not sure about the proportions, You can add along with roasted maida in the syrup.

    Reply
  96. Meena

    October 19, 2017 at 10:12 am

    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
  97. Raks anand

    October 19, 2017 at 10:22 am

    If you cook the mixture a little more again, it will probably set. Or you can also sprinkle 2 tbsp sugar while reheating, it will get the burfi texture quickly.

    Reply
  98. Bhargavi

    November 9, 2020 at 11:13 pm

    Can I add ghee instead of dalda ?

    Reply
    • Raks Anand

      November 10, 2020 at 8:39 am

      Yes

      Reply

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I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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