Maida Cake recipe. It is also known as Maida Burfi that is often made during Diwali that is perfect for Beginners who are new to sweet making. It just takes a handful of ingredients and so easy and a quick to make sweet.
It is not every other day a virtual best friend whom I consider very close to my heart asks me to do something for her. So when Anu asked me to write a guest post for her, how could I ever refuse?
I made these melt in the mouth Maida Cake or Maida Burfi which happens to be a hot favorite of both me and my brother and this burfi is something that is made every year along with Gulab Jamoon by my mother at home during Diwali.
If you are a beginner in cooking and if you wish to stun your family and friends by making a sweet for them, look no further as this burfi is a perfect recipe for you as most of the cooking is done off the stove.
It takes very few ingredients, less time and it requires no heavy duty stirring. Though one string consistency of the sugar syrup is required and even if you miss a step, you can always save this burfi without having to dump this in bin unlike other burfi recipes.
Points to note before making maida cake or burfi:
1. The flour should get roasted well and there should not be raw smell but make sure to roast over low flame and take care not to burn it and change color.
2. If in case while mixing the sugar syrup with roasted flour and you miss the time, the entire content will become crumbly once again. No need to fear, just keep it on the stove and cook over low flame for 2-3 mins once again, the flour will loosen, and you can pour it into the plate.
3. You can skip ghee and do the entire burfi with vegetable shortening (vanaspati or dalda). You will not find any difference in taste or flavor.
4. You can use any food color according to your wish.
Maida cake or Burfi Recipe details below:
Maida Cake / Maida Burfi
- Maida or All purpose flour - 1-½ cups
- Ghee or Vegetable shortening – ½ cup
- Sugar – 2 cups
- Water – ½ cup
- Vanilla essence – 1 tsp
- Apple green food color – 2-3 pinches
- Grease a round plate or tray with ghee and keep aside.
- Sieve the flour without any lumps.
- Heat the ghee or shortening in a pan and once it melts, add sieved flour.
- Roast for 3-4 mins until the raw smell disappears over low flame.
- Place both sugar and water in a pan and let it cook until the sugar dissolves.
- Start cooking further over medium flame until the syrup forms a one-string consistency. Switch off flame.
- Add vanilla essence and food color to the roasted flour and mix well.
- Pour the sugar syrup over the roasted flour and keep stirring briskly.
- No need to keep the pan with the flour on the stove. You can keep it on the counter and mix. A wooden spatula will be of great help to do this.
- You will see that hot sugar syrup starts melting the ghee in the roasted flour and the entire mixture becoming loose.
- Keep stirring briskly with the spatula in a circular motion.
- It will take only about 2 minutes when you can see that the mixture coming together in a big mass.
- Immediately, pour this mixture into the readily kept greased plate and tap it gently on the counter until it is leveled. You can also use a butter paper to level the top evenly.
- While it is still warm using a knife draw lines according to the shape you prefer.
- Wait until it cools down considerably and once again using the knife you can cut them into desired shape perfectly.
- Maida Cake or Burfi is ready.
- Store in an airtight container and enjoy.