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Maida burfi recipe, Maida cake | Diwali sweets

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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.

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

Reader Interactions

Comments

  20. 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:)

    Reply

  47. 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 😛

    Reply

  52. 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?

    Reply

  54. 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.

    Reply

  56. 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

    Reply

  57. 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?

    Reply

  62. 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:):):)

    Reply

  64. 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…

    Reply

  71. 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..

    Reply

  72. 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.

    Reply

  79. 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

    Reply

  83. 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.

    Reply

  89. 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.

    Reply

  90. 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 ?

    Reply

  92. 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.

    Reply

  94. 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]

    Reply

  97. 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?

    Reply

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