Indulge in the sweet and delectable world of Maida Burfi with our step-by-step guide. Maida Burfi is a popular Indian dessert known for its melt-in-your-mouth texture and rich flavors. In this post, we'll walk you through the process of creating this delightful treat from start to finish. Whether you're a seasoned chef or a novice in the kitchen, our instructions will help you craft the perfect Maida Burfi to enjoy on special occasions or as a sweet indulgence anytime.
How to get perfect Maida Burfi?
- Proper Maida Roasting: It's essential to thoroughly roast the maida flour in ghee before adding it to the sugar syrup. Roast it over low heat to prevent the ghee from burning.
- Sugar Syrup Consistency: To gauge the syrup's readiness, take a drop and rub it between your thumb and forefinger. When you separate your fingers, a string should form. You can also test by letting the syrup drip from a spatula – it should form a thread. Achieving the one-string consistency is crucial for perfect Maida Burfi.
- Avoid Overcooking with Maida: Remember that the Maida Burfi mixture thickens and dries as it cools. You don't need to cook it until it becomes dough-like. Simply stir the mixture off the heat until it reaches the desired thickness. The residual heat in the kadai is sufficient for this.
- Food Coloring (Optional): If you prefer, you can add a pinch of green or orange food coloring to the sugar syrup to give your Maida Burfi a colorful touch. However, food coloring is entirely optional and can be omitted if desired.
You can also try Traditional Sweets:
Recipe Card:
Maida Burfi Recipe | Easy Burfi Recipe | Diwali Sweets
Equipments Needed
- Heavy Bottomed Pan
Servings: 12 pieces
Calories: 274kcal
Indulge in the rich, sweet flavors of Maida Burfi with our comprehensive video tutorial. Discover the secrets to creating this delectable Indian sweet at home. Join us on a culinary journey and learn how to make Maida Burfi that's sure to delight your taste buds.
Print Recipe
Ingredients
- ½ Cup Maida (All Purpose Flour) 1 Cup - 250ml
- 1 Cup Sugar
- ¾ Cup Water
- ¼ Cup Ghee Need extra 2 teaspoon Ghee for Greasing a plate or tray
- 2-3 Drops Rose Essence
- Few Saffron Threads
- 1 tablespoon Cashews
Instructions
- Apply a layer of ghee to a cake tin, burfi tin, or a plate, and keep it aside for later use.
Frying Cashews
- Heat the tawa and add a teaspoon of ghee. Once the ghee is hot, toss in the cashews and cook until they turn a light golden color
Cooking Maida Flour
- In the same pan, pour ¼ cup of ghee and add the all-purpose flour (maida). Roast the maida in ghee until the raw aroma disappears. Maintain a low flame and cook the maida for 3-5 minutes. Set aside the roasted maida.
Preparing Sugar syrup
- In a separate pan, combine sugar and water, and heat the mixture until the sugar completely dissolves.
- Continuously stir the sugar syrup over medium heat until it reaches a one-string consistency. To test, take a drop of syrup and rub it between your thumb and forefinger. When you open your fingers, it should form a single string – this is the correct consistency to achieve.
Preparing Maida Burfi
- Add the ghee-roasted maida mixture to the sugar syrup and stir thoroughly until the maida mixture is well incorporated with the sugar syrup.
- Include either rose essence, vanilla essence, or almond essence, and give it a gentle stir. You can also add a few saffron threads for flavor and color. If preferred, food coloring can be used as an alternative to saffron threads.
- Turn off the heat. At this point, continue to stir the burfi mixture off the flame until it thickens to the desired consistency and becomes glossy. Add the roasted nuts and mix them in well. To test the readiness, drop a small portion of the burfi mixture onto a countertop, and after a few seconds, check if it sets hard instead of maintaining a halwa-like consistency. If it sets, the burfi mixture is ready.
- Pour the prepared burfi mixture into the greased tray or tin, and use the back of a spoon to level the top. Let the burfi mixture cool for about 30 minutes. When the mixture is still warm but has slightly set, you can proceed to cut it into desired pieces.
- Store the Maida Burfi in an airtight container and savor its deliciousness at your convenience!
Video
Notes
1. **Roast the Maida Well:** Ensure you roast the all-purpose flour (maida) in ghee until the raw smell disappears and it turns a light golden color. This step is crucial for the flavor and texture of the burfi.
2. **Monitor Sugar Syrup Consistency:** Pay close attention to the sugar syrup. Achieving the right consistency (one-string consistency) is key. Test it by rubbing a drop of syrup between your fingers to form a single string.
3. **Choose Quality Ghee:** Use good-quality ghee, as it greatly affects the flavor and richness of the burfi. Homemade ghee or clarified butter is an excellent choice.
4. **Add Flavorings:** Incorporate your preferred flavorings, such as rose essence, vanilla essence, or almond essence, to enhance the taste of the burfi. You can also use saffron threads for added aroma and color.
5. **Cut When Warm:** Cut the burfi into pieces when it's still warm but has slightly set. Waiting too long can make it difficult to cut neatly.
By following these tips, you'll be well on your way to making delicious Maida Burfi.
Nutritional Info
Nutrition Facts
Maida Burfi Recipe | Easy Burfi Recipe | Diwali Sweets
Amount Per Serving (1 piece)
Calories 274
Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 74g25%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Grease a cake tin or burfi tin or a plate with ghee and set it aside
- Heat a teaspoon of Ghee in a pan. Add cashews and roast them till they are golden brown color. Take the roasted cashews aside
- In the same pan, add ¼ cup of ghee. Add maida and roast it in ghee till the raw smell goes off. Keep the flame low and cook the maida for 3-5 minutes. Take this roasted maida aside.
- In another pan, add sugar and water and allow the sugar to dissolve completely.
- Keep stirring the sugar syrup in medium flame till you get one-string consistency. Take a drop of syrup and rub between thumb and point finger and when you open the fingers, it should form a string. That is the correct consistency.
- Add ghee roasted maida mixture to the sugar syrup and stir well till the maida mixture gets incorporated with sugar syrup
- Add rose essence or vanilla essences or even badam essence and stir once. Also add few saffron threads. Instead of saffron threads, we can use food color also.
- Switch off the flame now. We just need to stir the burfi mixture without flame till it becomes thick in consistency. Slowly the mixture gets thicken and becomes glossy. Add roasted nuts and stir in well. Just add a drop of burfi mixture in the counter and allow it to cool for few second and then see if it gets set hard instead of being a halwa consistency. If the drop of burfi mixture sets, then burfi mixture is ready
- Pour the burfi mixture into the greased tray or tin and level the top with back of spoon. Allow the burfi mixture to cool for 10 minutes. When the mixture is warm, then cut into pieces
- Store it in air-tight container and enjoy the Maida Burfi!
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| Maida Burfi Recipe | Easy Burfi Recipe | Diwali Sweets |
