Maida burfi recipe-Easy maida sweet cake recipe

Maida burfi recipe with step by step pictures.This maida burfi is a very quick melt in the mouth sweet.It is a easy burfi that even beginners can try.

I referred here  for this maida burfi recipe.Trust me I have already made this burfi more than 3 times and it is sure a no fail recipe.The burfis came out perfect all the times which is a 9th wonder in my case 🙂 This is also called maida cake as the texture is so soft.

Maida Burfi requires less ghee unlike other sweets and that is the best thing I liked in this.

This maida burfi can be made in just 20 mins flat soo easy to make even when you have sudden guests. Are you scared for making sweets/ burfi this Diwali?!, then this maida burfi is best for you, perfect for beginners as most of the process is done off the stove…Isnt that cool?!

Maida burfi recipe

Course: Dessert

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 9 pieces

Author: Sharmilee J

Maida burfi recipe easy to make burfi in just 20 mins.

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Ingredients

• 3/4 levelled cup maida
• 1/4 cup melted ghee
• 1 levelled cup sugar
• 1/2 cup water
• 1/4 tsp vanilla essence or rose essence
• few drops pink food color

Instructions

1. Grease a plate/tin with 1 tsp ghee and keep it ready.Heat ghee, once it is smoking hot add maida and fry for a minute, once its fried and forms a sandy texture as you see here, switch off and set aside.
   

2. In a pan add sugar.Then add water and switch on the flame and let the syrup boil.First let the sugar dissolve completely.

3. Add vanilla essence.Cook until the syrup reaches single string consistency....when you take the syrup between your fingers it should form a thin single string as shown that is the correct  stage. It will be hot so be very careful.
   

4. Now add food color.Mix well and switch off.Now bring the pan off the flame and add ghee fried maida.Yes you should cook this off the flame.
   

5. I used a whisk for even mixing so that there are no lumps.Break the lumps if it starts forming and keep mixing. At one stage it will start leaving the sides of the pan and the mixture will be slightly thick but yet flowing in consistency as shown below.

6. It will start to leave the sides of the pan, this is the right stage.Now immediately pour this mixture onto the greased tin, you can smooth the top with a greased flat bottomed bowl.

7. When it is still warm mark pieces with a knife then after 10 mins remove the burfis carefully.

Recipe Notes

• If you have missed the perfect single string consistency then even after adding maida, the mixture will not thicken at all.In that case you can try adding little milk powder and keep stirring to get the desired consistency.But everything should be done off the stove.
• The syrup will be hot so be careful while touching it. Else you can check it with a laddle and see.I find checking with fingers easy as I've been doing this for a while now so got used to it now 🙂
• Choose a plate according to the quantity so that you can get perfect thickess and shape.
• I used pink liquid food color so added it directly if you are using food color powder then mix it with little water then add it so that its even.
• I used vanilla essence, you can even add rose essence or just cardamom powder too.
• The mixture will thicken fast so act quickly.Once maida mixture is added keep stirring to get the desired consistency.You can even use a whisk to mix to avoid lumps.
• Keeps well for about a week even without refrigeration.

Steps to make maida burfi recipe:

1. Grease a plate/tin with 1 tsp ghee and keep it ready.Heat ghee, once it is smoking hot add maida and fry for a minute, once its fried and forms a sandy texture as you see here, switch off and set aside.
   
2. In a pan add sugar.Then add water and switch on the flame and let the syrup boil.First let the sugar dissolve completely.
   
3. Add vanilla essence.Cook until the syrup reaches single string consistency….when you take the syrup between your fingers it should form a thin single string as shown that is the correct stage. It will be hot so be very careful.
   
4. Now add food color.Mix well and switch off.Now bring the pan off the flame and add ghee fried maida.Yes you should cook this off the flame.
   
5. I used a whisk for even mixing so that there are no lumps.Break the lumps if it starts forming and keep mixing. At one stage it will start leaving the sides of the pan and the mixture will be slightly thick but yet flowing in consistency as shown below.
   
6. It will start to leave the sides of the pan, this is the right stage.Now immediately pour this mixture onto the greased tin, you can smooth the top with a greased flat bottomed bowl.
   
7. When it is still warm mark pieces with a knife then after 10 mins remove the burfis carefully.
   

Cool down then store in airtight container.

Enjoy the colorful burfis, kids will love it for sure!

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