Maida Burfi is soft, and has a melt-in-the-mouth texture. This sweet recipe is made with just three simple ingredients – maida, sugar, and ghee. It comes together quickly and is perfect for festive moments when you want to whip up something sweet without much effort. It has a smooth texture and mild sweetness, this burfi is sure to be loved by both kids and adults. Follow the step by step instructions to make maida burfi.
You don’t need any fancy tools to make this – just a pan, a whisk, and a bit of patience. This is one of those easy sweets that you can make quickly, yet it looks and tastes festive enough for Diwali or any special occasion. If you’re looking for a quick and tasty sweet to share with family or guests, this Maida Burfi is a great pick. Once you get the sugar syrup consistency right, the rest is super easy.
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About Maida Burfi
Maida Burfi is a popular Indian sweet made by roasting maida in ghee and mixing it with sugar syrup and cooking it until desired consistency is reached. The flour is cooked until aromatic, and then combined with sugar syrup off the flame to form a smooth mixture. As it sets, it firms up slightly but still stays soft. It’s perfect for beginners as it doesn’t need too many steps or ingredients.
It’s a great option when you want something quick yet impressive. You can easily customize this dish according to your taste preference. You can flavor it with rose essence, vanilla, or a pinch of cardamom for a different taste. Food color is optional but it adds a nice festive pop, especially for celebrations. Maida burfi is also called maida cake for its soft texture.
This recipe gives around 9 medium-sized pieces and stays good for a few days at room temperature. It travels well too, so it’s perfect for sharing with friends or packing into sweet boxes. Whether it’s for Diwali, a special celebration, or just a mid-week treat, this Maida Burfi is a quick and delightful choice you’ll want to make again.
Maida Burfi Ingredients
- Ghee –Used for roasting and enhances flavor. Gives a soft, rich taste and helps in smooth mixing. Use fresh, melted ghee for best results.
- Maida – This is the key ingredient. It gives body and structure to the burfi. It is roasted in ghee to remove the raw smell.
- Sugar – Forms the base of the syrup and gives sweetness to the burfi. It is cooked to a single string consistency for perfect texture.
- Water – Helps dissolve the sugar and form the syrup. Add only the measured amount to get the right consistency.
- Vanilla or rose essence – Adds a mild flavor and enhances the overall taste. Use only a few drops as too much can overpower.
- Pink food color – Optional, but adds a festive look. Use just a few drops for a pleasant light pink shade.
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Why This Recipe Works
- This recipe is easy to make with just a few ingredients in under 30 minutes.
- You don’t need much time or effort – it comes together quickly.
- No tricky steps – just roast, mix, pour, and set.
- You can easily customize the flavor and color to your liking.
- The burfi turns out soft, chewy, and melts in your mouth.
- Perfect for festive gifting or a quick sweet treat anytime.
- It keeps fresh for up to a week at room temperature, no fridge needed.
How to make Maida Burfi Step by Step
1.Grease a plate/tin with 1 teaspoon 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.To 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.
Expert Tips
- Sugar syrup – Make sure it reaches single string consistency. This is important for the burfi to set with the right texture—neither too soft nor too hard.
- Roasting maida – Roast the maida in ghee until it turns sandy and gives a nice aroma. Stir often and avoid overcooking to keep the flavor perfect.
- Mixing – After adding the roasted maida to the syrup, mix quickly off the flame using a whisk to prevent lumps and get a smooth mixture.
- Setting – Pour the mixture into a greased plate and level it quickly before it starts setting. Mark the pieces while still warm to make cutting easier later.
- Flavor options – You can use saffron or pistachio flavor or rose flavor instead of vanilla for a different flavor twist.
- Coloring – Use liquid or gel food color for smooth mixing. If using powder colors, dissolve them in a few drops of water first for even color.
Serving and Storage
Maida Burfi can be served as a sweet snack, festive treat during Diwali or shared as a gift.
Store in an airtight container at room temperature. Keeps well for up to a week.
FAQS
1.Why is my Maida Burfi not setting properly?
It’s likely the sugar syrup didn’t reach single string consistency. Always check carefully before adding maida.
2.Can I skip food color?
Yes, the food color is optional. The burfi will still taste great without it.
3.What flavor can I use instead of vanilla?
You can use saffron or pistachio or rose for a different flavor and taste.
4.Can I double the recipe?
Yes, but make sure to use a slightly larger tray and work quickly while mixing and pouring.
6.How do I know when to pour the mixture?
When the mixture starts leaving the sides of the pan and flows thick, it’s ready to be poured and set. From ease of mixing in the initial stage it will start to become difficult to mix and becomes thick that is the perfect stage to pour and set.
If you have any more questions about this Maida Burfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Maida Burfi Recipe
Ingredients
- 3/4 levelled cup maida
- 1/4 cup melted ghee
- 1 levelled cup sugar
- 1/2 cup water
- 1/4 teaspoon vanilla essence or rose essence
- few drops pink food color
Instructions
- Grease a plate/tin with 1 teaspoon 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.
- In a pan add sugar. Then add water and switch on the flame and let the syrup boil.
- First let the sugar dissolve completely. 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.
- 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.
- 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.
- 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.
- When it is still warm mark pieces with a knife then after 10 minutes remove the burfis carefully. Enjoy Maida Burfi!
Notes
- Sugar syrup – Make sure it reaches single string consistency. This is important for the burfi to set with the right texture—neither too soft nor too hard.
- Roasting maida – Roast the maida in ghee until it turns sandy and gives a nice aroma. Stir often and avoid overcooking to keep the flavor perfect.
- Mixing – After adding the roasted maida to the syrup, mix quickly off the flame using a whisk to prevent lumps and get a smooth mixture.
- Setting – Pour the mixture into a greased plate and level it quickly before it starts setting. Mark the pieces while still warm to make cutting easier later.
- Flavor options – You can use saffron or pistachio flavor or rose flavor instead of vanilla for a different flavor twist.
- Coloring – Use liquid or gel food color for smooth mixing. If using powder colors, dissolve them in a few drops of water first for even color.
Uma
love the pink color! yum!
Chandrani Banerjee
Delicious burfi. Perfect festival sweet.
sara
Nice burfi .try and post soan papdi ,jangiri too.
roshini
Thanks for the nice burfi, tried out. Excellent
kohila lakshmikanthan
I tried this. Maida burfi melted in mouth. Thanks for the wonderful step by step recipe.
Mithra Manoj
Can i use butter instead of ghee?
SHARMILEE J
No the texture and consistency will change so I recommend using only ghee
Madhu Lulla
Can I use wheat instead of maida
SHARMILEE J
No the texture and taste will change so I recommend adding only maida
Karthika
Mam can we add beetle leaf and gulkhand for plan flavour in this recipe?
Sharmilee J
Yes you can add
Rajeswari Kuppusamy
Looks delicious and yummy. I will give a try.