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.
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
Ingredients
- ½ 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:
-
- 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 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.
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.
Looks Mouthwatering!!!! nice posting for the event!!
Thanks Chitra:)
lovely picture..good one..
Delicious it looks! and good job with the click. It is indeed simple enough to make dear.
hey what a perfect shape. very nice click. will surely make a try.
never heard of maida burfi before! seems simple enough too 🙂
Are these similar to Mysore paks? These are new to me…they look so lovely and yummy ?
Woooooooo, what a color man, looks so yummy, nice picture. Recipe sounds interesting…feel like grabing one from ur tray.
hey raji… its too perfect and the grated cashews/badam on the sides tempting me to pick from the screen…. so lovely.
Oh my god, wat a lovely click, eyecatching burfi Raks..prefect entry for the event too..
Just delicious those decadent pieces…
Delicious, felt like melting in my mouth. very much mouth watering.
i’m drooling here. looks soooo yummy and way too tempting…
These burfis look perfect esp the first picture is stunning.
I amd drooling over. Easy to amke and delicious. Nice click, and so tempting.
My my..lovely..looks so perfect n tempting..can feel it melt in mouth.:)
Lovely pic…its mouthwatering…
Wow it looks so perfect:)
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:)
looks so yum,.:-)
Lovelypicture..LooksMouthwatering!!!!nice click ..i’m drooling here.
It looks really delicious!!! and simple too..nice shot!!
ur pictures are tempting me. yummy burfi.
the burfi looks so yummy!
Amazing pictures. Beautiful burfi. I made a besan one, didn’t know u could use maida too.
Soma(www.ecurry.com)
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 🙂
I usually make burfi with besan. Yours looks gorgeous! Tempting pictures!
Nice pictures! They look very tempting.
Looking at ur ics makes my mouth water..The burfi looks so good and melt in the mouth types..
Looking at ur pics makes my mouth water..The burfi looks so good and melt in the mouth types..
I love burfi and this looks super delicous.
Yummy burfi, perfectly cut n shaped! Wow..that close up is so very inviting!:) DRoolinggg!
hi dear, i am coming here after such a long time, loved the simple and melt in the mouth burfi,have bookmarked it!
Looks Super…makes me drool.Great pic too…apt for FIC yellow.
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….
Sweet!The close up shots are fantastic:)
Wow, wonderful burfi, with mouth watering pic..
Those are some good looking burfis! 🙂
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.
What a perfect picture! Easy to make and delicious.
Thanks, I tried for Diwali and came out very well. 🙂
Thanks Sudha for the feed back 🙂
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
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
Thanks a lot Radhika and Pooja for the feedback 🙂
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 😛
I tried this one and it was perfect. Thanks for the recipe!!!
Your recipe has been plagiarized in this website: http://simpleindiancook.blogspot.in/2012/06/godhumai-jira.html. Just thought I'll let you know.
Brilliant job and great recipies in your blog…love them keep up the grt job!
Wonderful Recipies i must say and brilliant presentation….keep up the good job!!!
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?
Why is this not coming in the diwali sweets list?
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.
Hi Raks,
I tried the recipe today .Smells gud and hope when i cut it comes out well and taste yummy.
Thanks.
Priya
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
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?
The sugar syrup has been boiled more than the consistency you needed. Or did you reduce ghee/ dalda?
hi……. i tried this recipe . came good . if the same recipe replaced with besan, it will turn as mysore pak right? can we try?
I too have thought so, will have to try, not sure, if I try, I will post it 🙂
hi raks…tried this recipe..came out well..thanks for the simple yet tasty recipe
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:):):)
Loved it. Very easy and quick too!
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…
I tried this recipe and adhirasam too. came out very well and tasty. thanks.
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
I tried this recipe and adhirasam too. came out very well and tasty. thanks.
Hi, can I use oil instead of ghee. Can I add Nido milk powder to make it richer. Thanx please reply. Looks really yummy.
Hi Raks, tried this recipe and tomato pulao.. both came out very well.. got appreciations from my family n frnz… thanks a lot…
hi raks, i wanted to try this burfi… how does it taste like?
thank u
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..
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.
Thanks a lot Raks. U Really rock 🙂
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..
i tried this sweet for our anniversary. came out very well and tasty too..:)
Once you add maida to the sugar syrup doesn't the mixture turn into halwa?
No, the sugar syrup consistency matters.
So, if I use 1/2 C sugar the barfis won't form and the mixture will be dry?
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
Yes maida is bleached and more refined than wheat flour. Its also called all purpose flour
I tried this recipe and it's really very good. Just one question.. Can u tell me a measurement for around 20-25 barfis?
Double the recipe.
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.
Hi. Sis
I plan to make it for this diwali. Can i make it on sunday for tuesday diwali? .it wont get spoilt na?
Sure you can make ahead. It wont get spoiled. Store properly that's fine.
I'm going to do it!!!!!!
My burfi crumbled and is rock solid now. Is there anyway to salvage the crumbled and bring it back to burfi stage?
Mam pls help me to soften the hard burfis
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.
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 ?
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)
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.
Thanks a lot for your prompt reply ! I will let u know how it came
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]
Hello – can I add dried coconut powder to this maida barfi? And at what point should I add the coconut?
Yes, but I am not sure about the proportions, You can add along with roasted maida in the syrup.
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?
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.
Can I add ghee instead of dalda ?
Yes