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.
Maida burfi is an Indian sweet (fudge) popular among my relatives, both my mamis are expert. Those days they used to make and gift who ever visits or for festivals like Diwali.
Do check out my layered chocoate vanilla burfi recipe in my website as well as my Diwali recipes collections to browse more.
About
We call it maida cake actually. As I said my mamis make this in a jiffy that too perfect.
They 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.
According to Wikipedia, Barfi name is derived from the term Barf which means snow.
My MIL always says for barfi, if sugar is more it turns out best in texture. In south India, the burfi is firm and just melts in your mouth.
Let's see what are all the ingredients needed in the recipe.
Ingredients
Maida - In India, all purpose flour or plain flour is commonly known as maida.
Vanaspati or ghee - Both ghee or vanaspati (Hydrogenated vegetable fat) can be used in this recipe. My mamis always use Dalda.
But for long time we all thought it would work only with it. My mama's usually suggest using ghee (Vj as well) but we argue it wouldn't work.
Using Vanaspati is not a healthier choice and I suggest to use ghee whenever possible. Because Vanaspati is high is trans fat.
Sugar - I have tried only with white sugar. Never tried with unrefined, brown sugar or jaggery.
Vanilla essence or extract - This is the main ingredient for flavor. I have tried cardamom as well, but vanilla flavor works the best.
Also I have tried this with oil, ghee and vanaspati. I would say vanaspati smells perfect along with vanilla essence and tutti fruity.
Health freaks please stay away and refrain from trying 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.
Recipe card
Maida burfi recipe
Ingredients
- ½ cup Maida All purpose flour
- 1 cup Sugar
- ¼ cup Vanaspati or ghee
- 3 drops Vanilla essence or ½ teaspoon pure vanilla extract
- 1 pinch Food colour - A pinch
- ½ cup Water For sugar syrup
- ¼ cup Tutti fruity If available, optional
- 6 Cashew nuts optional
Instructions
- Keep a greased plate ready and an aluminium foil greased as well, for leveling purpose (you can also use a flat bottomed bowl for leveling).
- In a pan/ kadai, heat vanaspati (dalda) or ghee and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside.
- Add maida and fry in low flame, till it gets fried evenly (ghee / vanaspati should be hot enough before you add. Check by adding a pinch of flour in it, it should get fried immediately). Keep aside.
- In a heavy bottomed vessel, heat sugar with water.
- 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, keep on stirring. (yes Off fire!)
- At one stage the mixture gets thickened (you can clearly see) as it forms a thick mass.
- Still the should be loose enough to spread in a plate. Quickly spread evenly in the greased plate and use a 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 spatula. Cut into desired shapes.
- After it completely cools down,invert the plate with the burfi into another plate and tap gently to get 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 stepwise photos
1. Keep a greased plate ready firstly and an aluminium foil greased for leveling purpose (you can also use a flat bottomed bowl for leveling).
2. In a pan/ kadai, heat Ghee or vanaspati (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 it gets cooked evenly (should be hot enough before you add. Check by adding a pinch of flour in it, it should get fried immediately). Keep aside.
4. In a heavy bottomed vessel (non- stick recommended), heat sugar with water.
5. 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.
6. 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 clearly see as it forms a thick mass.
7. 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.
8. After it gets cooled down to warm, grease a knife or dosa ladle. Cut into desired shapes.
9. After it completely cools down, invert the plate with the burfi into another plate and tap gently to get your burfi.
Transfer to an airtight container. Stays good for 10 days in shelf temperature.
Chitra
Looks Mouthwatering!!!! nice posting for the event!!
RAKS KITCHEN
Thanks Chitra:)
sowmya
lovely picture..good one..
LG
Delicious it looks! and good job with the click. It is indeed simple enough to make dear.
jeyashrisuresh
hey what a perfect shape. very nice click. will surely make a try.
Nags
never heard of maida burfi before! seems simple enough too 🙂
Gita's Kitchen
Are these similar to Mysore paks? These are new to me...they look so lovely and yummy ?
Malar Gandhi
Woooooooo, what a color man, looks so yummy, nice picture. Recipe sounds interesting...feel like grabing one from ur tray.
Adlak's tiny world
hey raji... its too perfect and the grated cashews/badam on the sides tempting me to pick from the screen.... so lovely.
Priya
Oh my god, wat a lovely click, eyecatching burfi Raks..prefect entry for the event too..
Cham
Just delicious those decadent pieces...
Premyscakes
Delicious, felt like melting in my mouth. very much mouth watering.
Vibaas
i'm drooling here. looks soooo yummy and way too tempting...
Laavanya
These burfis look perfect esp the first picture is stunning.
vidhas
I amd drooling over. Easy to amke and delicious. Nice click, and so tempting.
Varsha Vipins
My my..lovely..looks so perfect n tempting..can feel it melt in mouth.:)
phanitha
Lovely pic...its mouthwatering...
priar's,
Wow it looks so perfect:)
Sunshinemom
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:)
notyet100
looks so yum,.:-)
Jaishree
Lovelypicture..LooksMouthwatering!!!!nice click ..i'm drooling here.
Poonam
It looks really delicious!!! and simple too..nice shot!!
Viki Xavier.
ur pictures are tempting me. yummy burfi.
aquadaze
the burfi looks so yummy!
soma
Amazing pictures. Beautiful burfi. I made a besan one, didn't know u could use maida too.
Soma(www.ecurry.com)
Rathna
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 🙂
AnuSriram
I usually make burfi with besan. Yours looks gorgeous! Tempting pictures!
Daily Meals
Nice pictures! They look very tempting.
Maya
Looking at ur ics makes my mouth water..The burfi looks so good and melt in the mouth types..
Maya
Looking at ur pics makes my mouth water..The burfi looks so good and melt in the mouth types..
Happy cook
I love burfi and this looks super delicous.
Purnima
Yummy burfi, perfectly cut n shaped! Wow..that close up is so very inviting!:) DRoolinggg!
bindiya
hi dear, i am coming here after such a long time, loved the simple and melt in the mouth burfi,have bookmarked it!
Nithya Praveen
Looks Super...makes me drool.Great pic too...apt for FIC yellow.
renuka
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....
Yasmeen
Sweet!The close up shots are fantastic:)
Archy
Wow, wonderful burfi, with mouth watering pic..
TBC
Those are some good looking burfis! 🙂
Vij
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.
Andhra Flavors
What a perfect picture! Easy to make and delicious.
Sudha
Thanks, I tried for Diwali and came out very well. 🙂
RAKS KITCHEN
Thanks Sudha for the feed back 🙂
RADHIKA
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
pooja raj
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
RAKS KITCHEN
Thanks a lot Radhika and Pooja for the feedback 🙂
Shweta
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 😛
Smea paul
I tried this one and it was perfect. Thanks for the recipe!!!
Vidhya Manohar
Brilliant job and great recipies in your blog...love them keep up the grt job!
Vidhya Manohar
Wonderful Recipies i must say and brilliant presentation....keep up the good job!!!
neha
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?
Vaishnavi
Why is this not coming in the diwali sweets list?
RAKS KITCHEN
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.
Pri
Hi Raks,
I tried the recipe today .Smells gud and hope when i cut it comes out well and taste yummy.
Thanks.
Priya
Mahesh Nerlekar
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
Nachu Sokkalingam
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?
RAKS KITCHEN
The sugar syrup has been boiled more than the consistency you needed. Or did you reduce ghee/ dalda?
Vani Pramod
hi....... i tried this recipe . came good . if the same recipe replaced with besan, it will turn as mysore pak right? can we try?
RAKS KITCHEN
I too have thought so, will have to try, not sure, if I try, I will post it 🙂
Lakshumi praba
hi raks...tried this recipe..came out well..thanks for the simple yet tasty recipe
JEYBOTS
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:):):)
Kiruthika Ramakrishnan
Loved it. Very easy and quick too!
Preeths
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...
Deepa Murthy
I tried this recipe and adhirasam too. came out very well and tasty. thanks.
Preeths
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
Deepa Murthy
I tried this recipe and adhirasam too. came out very well and tasty. thanks.
About Me
Hi, can I use oil instead of ghee. Can I add Nido milk powder to make it richer. Thanx please reply. Looks really yummy.
Ishwarya Krishnan
Hi Raks, tried this recipe and tomato pulao.. both came out very well.. got appreciations from my family n frnz... thanks a lot...
bakya P
hi raks, i wanted to try this burfi... how does it taste like?
thank u
Hema
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..
Raks anand
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.
Hema
Thanks a lot Raks. U Really rock 🙂
Preethi Ravichandran
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..
Ashwini Bhat
i tried this sweet for our anniversary. came out very well and tasty too..:)
Jobless
Once you add maida to the sugar syrup doesn't the mixture turn into halwa?
Raks anand
No, the sugar syrup consistency matters.
Jobless
So, if I use 1/2 C sugar the barfis won't form and the mixture will be dry?
Aysha Gany
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
Raks anand
Yes maida is bleached and more refined than wheat flour. Its also called all purpose flour
mitalee talukdar
I tried this recipe and it's really very good. Just one question.. Can u tell me a measurement for around 20-25 barfis?
Raks anand
Double the recipe.
Mahi
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.
Thendral Bme
Hi. Sis
I plan to make it for this diwali. Can i make it on sunday for tuesday diwali? .it wont get spoilt na?
Raks anand
Sure you can make ahead. It wont get spoiled. Store properly that's fine.
sowndarya
I'm going to do it!!!!!!
Lekshmy Nataraj
My burfi crumbled and is rock solid now. Is there anyway to salvage the crumbled and bring it back to burfi stage?
Aarthi R
Mam pls help me to soften the hard burfis
Raks anand
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.
Preethi
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 ?
Raks anand
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)
Preethi
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.
Preethi
Thanks a lot for your prompt reply ! I will let u know how it came
Raks anand
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]
Arundhati Jayarao
Hello - can I add dried coconut powder to this maida barfi? And at what point should I add the coconut?
Raks anand
Yes, but I am not sure about the proportions, You can add along with roasted maida in the syrup.
Meena
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?
Raks anand
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.
Bhargavi
Can I add ghee instead of dalda ?
Raks Anand
Yes