Maida Burfi | Maida Cake Recipe

A quick and easy Maida Cake / Burfi recipe to try for this Diwali. A perfect beginner recipe that does not need any special skills and can easily be made under 20 minutes.

Burfi making is quite daunting for many and beginners try to keep away from making them. It was not easy for me in the beginning as well and it took me a long time to get to some recipe like Mysore Pak. But this Maida Burfi is the easiest recipe you would be making. It takes just about 20 minutes and there is no stirring over the flame or waiting to check for the final consistency. 

We make the sugar syrup and take it off the flame. Then add the fried maida / all purpose flour to the sugar syrup and stir it for couple of minutes and pour it into a prepared plate. That is it, the Maida cake is ready. When I am making a lot of different sweets and savories for Diwali, I make sure to include a sweet like this that is quick to make and can be made in large quantities. 

This Maida Burfi needs just All purpose flour, sugar, ghee and cardamom powder. The Burfi has a marvelous, smooth texture and it just melts in our mouth. My oldest ate a piece and asked me if it was badam burfi. He said that it was very flavorful and my batch that I made yesterday disappeared within 24 hours. 

Over the years, I have collected many cook books and I still bring back several cook books from the local library. This would give me a chance to showcase the recipes that I have written down from several such sources. This recipe is from the famous chef and author Mallika Badrinath’s book called the Traditional Sweets.

If you are looking to make any other Burfi, check out the recipes below – 

Thengai Burfi / Coconut Burfi

Badam Burfi / Almond Burfi

Kaju Katli / Cashew Burfi

Lauki Burfi / Bottle gourd Burfi

Milk Burfi

7 Cup Cake / Burfi

Preparation time – 5 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients  to make Maida Burfi – (makes about 15 small pieces)

• Maida / APF – ½ cup
• Ghee – 4 tbsp plus a tsp to grease the plate
• Sugar – 2/3 cup
• Cardamom powder – ½ tsp
• Water – 1/4 cup  

Procedure to make Maida Burfi –

• Grease a 6 – 8 inch plate with some ghee and keep it aside.
• In a pan, melt the ghee and add the maida to it. Roast the maida in low flame until it bubbles up and turns aromatic. Make sure that you keep stirring it in low flame, because it could burn easily. Also you don’t want the maida to change color. So, just fry until it turns aromatic. It just takes 3 to 4 minutes on very low flame. 
• Take it off the flame and let it cool down a bit.

• In the mean time, heat the sugar with about ¼ cup of water and let it come to a boil. Boil it vigorously until it reaches a one string consistency. To test for the consistency take a little bit of the sugar syrup in plate and when it cools down a bit touch it with your fore finger and try to form a string between your fore finger and thumb. You could also drip the syrup from the spatula and see if it forms a thread when dripping. If using candy temperature, it should measure about 220 F.
• At this stage, take the syrup off the flame. Now add the fried maida and cardamom powder to the sugar syrup and mix it vigorously for about 2 mins until the maida blends well without forming any lumps.
• Pour this into the prepared plate and let it cool down a bit.
• Using a sharp, greased knife make cut marks in the burfi.

• Once it cools down entirely, carefully remove the pieces and store in an airtight container.

5 from 4 votes

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Maida Burfi

Course Dessert, sweets

Cuisine Indian

Keyword Burfi for Diwali, Deepavali Sweet, Diwali recipes, Diwali sweet, Maida Burfi for Diwali, Maida Cake for Diwali, Quick and easy Burfi, Traditional Indian sweet for Diwali

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 15 pieces

Author Sandhya Ramakrishnan

Ingredients

• Maida / APF – ½ cup
• Ghee – 4 tbsp plus a tsp to grease the plate
• Sugar – 2/3 cup
• Cardamom powder – ½ tsp
• Water - 1/4 cup

Instructions

1. Grease a 6 – 8 inch plate with some ghee and keep it aside.
2. In a pan, melt the ghee and add the maida to it. Roast the maida in low flame until it bubbles up and turns aromatic. Make sure that you keep stirring it in low flame, because it could burn easily. Also you don’t want the maida to change color. So, just fry until it turns aromatic. It just takes 3 to 4 minutes on very low flame.
3. Take it off the flame and let it cool down a bit.
4. In the mean time, heat the sugar with about ¼ cup of water and let it come to a boil. Boil it vigorously until it reaches a one string consistency. To test for the consistency take a little bit of the sugar syrup in plate and when it cools down a bit touch it with your fore finger and try to form a string between your fore finger and thumb. You could also drip the syrup from the spatula and see if it forms a thread when dripping. If using candy temperature, it should measure about 220 F.
5. At this stage, take the syrup off the flame. Now add the fried maida and cardamom powder to the sugar syrup and mix it vigorously for about 2 mins until the maida blends well without forming any lumps.
6. Pour this into the prepared plate and let it cool down a bit.
7. Using a sharp, greased knife make cut marks in the burfi.
8. Once it cools down entirely, carefully remove the pieces and store in an airtight container.