Burfi making is quite daunting for many and beginners try to keep away from making them. It was not easy for me in the beginning as well and it took me a long time to get to some recipe like Mysore Pak. But this Maida Burfi is the easiest recipe you would be making. It takes just about 20 minutes and there is no stirring over the flame or waiting to check for the final consistency. We make the sugar syrup and take it off the flame. Then add the fried maida / all-purpose flour to the sugar syrup stir it for a couple of minutes and pour it into a prepared plate. That is it, the Maida cake is ready. When I am making a lot of different sweets and savories for Diwali, I make sure to include a sweet like this that is quick to make and can be made in large quantities.
Why Make This Burfi
This Maida Burfi needs just All-purpose flour, sugar, ghee, and cardamom powder. The Burfi has a marvelous, smooth texture and it just melts in our mouth. My oldest ate a piece and asked me if it was badam burfi. He said that it was very flavorful and the batch that I made yesterday disappeared within 24 hours. Over the years, I have collected many cookbooks and I still bring back several cookbooks from the local library. This would give me a chance to showcase the recipes that I have written down from several such sources. This recipe is from the famous chef and author Mallika Badrinath’s book called The Traditional Sweets.
If you are looking to make any other Burfi, check out the recipes below -
Thengai Burfi / Coconut Burfi Badam Burfi / Almond Burfi Kaju Katli / Cashew Burfi Lauki Burfi / Bottle gourd Burfi Milk Burfi 7 Cup Cake / Burfi Mysore Pak Preparation time – 5 minsCooking time – 20 minsDifficulty level – easy
Ingredients to make Maida Burfi – (makes about 15 small pieces)
Maida / APF – ½ cup Ghee – 4 tablespoon plus a teaspoon to grease the plate Sugar – ⅔ cup Cardamom powder – ½ tsp Water - ¼ cup
Procedure to make Maida Burfi –
Grease a 6 – 8 inch plate with some ghee and keep it aside.
In a pan, melt the ghee and add the maida to it. Roast the maida on low flame until it bubbles up and turns aromatic. Make sure that you keep stirring it on a low flame because it could burn easily. Also, you don’t want the maida to change color. So, just fry until it turns aromatic. It just takes 3 to 4 minutes on a very low flame.
Take it off the flame and let it cool down a bit.
In the meantime, heat the sugar with about ¼ cup of water and let it come to a boil. Boil it vigorously until it reaches a one-string consistency. To test for consistency take a little bit of the sugar syrup on a plate and when it cools down a bit touch it with your forefinger and try to form a string between your forefinger and thumb. You could also drip the syrup from the spatula and see if it forms a thread when dripping. If using candy temperature, it should measure about 220 F.
At this stage, take the syrup off the flame. Now add the fried maida and cardamom powder to the sugar syrup and mix it vigorously for about 2 minutes until the maida blends well without forming any lumps.
Pour this into the prepared plate and let it cool down a bit.
Using a sharp, greased knife make cut marks in the burfi.
Once it cools down entirely, carefully remove the maida cake pieces and store them in an airtight container.
More Maida Recipes
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