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
Author: Sandhya Ramakrishnan
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
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.