Maida burfi (Diwali special -2)

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DSCN1036                                                  Ready to serve Maida burfi

Makes : around 50-75

Time taken: 30 minutes in all

Maida/All purpose flour the name it self indicates that it is a multi purpose ingredient used in a host of savories, cakes, biscuits etc  I have also put up Maida namkeen on this blog long back.  This burfi is an easy but a very delicious sweet dish and can be stored for more than 15 days if stored in air tight containers and for about a month in the refrigerator.  I am preparing it for the first time and the picture may not be perfect and will put up a better picture of the final burfi in a couple of weeks.  Here is my version of the dish…

What you need to have:

1  Maida – 1/2 cup

2. Sugar – 3/4 cup

3. Pure ghee/oil/dalda – 1/4 cup

4. Cashews  -7-8

5. Saffron strings – a few

6. Cardamom – 3

7. Water  for sugar syrup – little more than half(approximately)DSCN1023

                                                      Ingredients of Maida burfiDSCN1026

                                               Other ingredients of burfi

What you do with what you have:

1  Sieve maida in the sieve to get rid of any impurities.   Place a wide pan with the required quantity of ghee in it on medium flame.  On being heated add powdered cashews and fry till done and and sieved maida to it and fry it on medium/low flame on adjusting the flame till you get a pleasant aroma but make sure you do not burn it.  Transfer it to a plate and add cardamom powder to it and keep it aside.  Keep another plate greesed to spread the burfi mix beforehand.DSCN1027                                                   Maida being fried in pure ghee

2. Place a wide pan with little more than 1/2 cup water in it and add sugar to it and bring it to boil on adjusting the flame and bring it to 1 string consistency.(when you touch the sugar syrup between your thumb and fore finger there must be a single string)DSCN1030                                                        Sugar being boiled

3. When the syrup reaches one string consistency adding saffron strings switch off the gas and add fried maida-cashew mix to it and keep stiring till it becomes a little hard for you to stir but still in a semi solid form.(Adding maida to sugar syrup should be done off the gas)  Spread it on a greased plate kept ready beforehand and either level it withback of a  flat bowl or the roti roller to required thickness.  Cut it to required shape and transfer it to a plate for a closer view of the dish.DSCN1033                                                 Fried maida cashew mix being added to sugar syrupDSCN1036                                               Ready to serve maida burfi

Makes : 50-75 (thin burfi)

Time taken: 30 minutes in all

Good to remember:  1. Maida should be fried with powdered cashews on medium flame till you get a pleasant aroma for better taste.  Also for easy cutting of burfi.

2. Sugar syrup level plays a main role in this dish.

3. Thinner the burfi more the number would be and hence better to spread it very thin on a greased plate or a wooden plank.(Today  i have used 1 cup sugar andit turned out top be extra sweet so i felt that reducing the quantity of sugar would serve the purpose.)

One thought on “Maida burfi (Diwali special -2)

    Ashir Sharma said:
    April 22, 2016 at 11:45 am

    Wow nice recipe..I will surely try out it this Diwali with my mom.

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