Most of our sweets take a lot of time and energy. Very few are very fast to make and do not require much skill, yet taste very good. This is one such recipe. These burfis take hardly any time to make. They taste almost like Kaju(cashew) burfis.
I very rarely make sweets at home. No one in the family has any sweet tooth. So I haven’t made these in a long time. These used to be regulars at home. Last week I made a big batch of it for one of Shilpa’s friends. Most of it was finished by us and next day my son-in-law had request for one more batch.
1 cup maida (or all purpose flour)
1 cup sugar
1/2 cup milk
2 tbl spn ghee
1/4 tea spn cardamom powder
6-7 saffron strands (optional)
Heat ghee in a thick bottomed pan. Add maida and fry till a nice aroma comes out. Take it out on a clean plate.
Take milk and sugar in the pan and boil. Add saffron. Boil till the syrup starts to get to one string consistency. Add fried maida and keep mixing till it forms a ball. Add cardamom powder and mix well.
Apply some ghee to a plate and spread the mixture. When it is cooled a bit, cut into desired shapes.
66 thoughts on “Maida Burfi”
Delicious burfi, looks yummy..
Nice recipe…I didnt know burfis could be made out of maida…. Nice recipe…:)
Wow the burfi looks very yummy and mouth watering.
burfi looks awesome … my moms used to prepare this … but i never prepared it yet … ur burfi inspired me to again reconsider making them at home..thanks for sharing
Very very well illustrated. Thank you.
I have posted my version of maida burfi in my blog. I like this for it uses only 2 tblspn of ghee. Bookmarked.
awesome recipe.. looks like its easy tomake.. will try them soon…!!
i too was not aware of a maida burfi…good one. i have a sweet tooth n was reluctant to go out n get some sweets because of rains…will make it right away! thanks shilpa…
I too have this in archive,.But the ingredients are a bit different.Urs is looking very nice,neat step by step pics 🙂
Thanks for this nice recipe, Varada Aunty.
Wow! Looks very simple. My aunt used to make them for diwali but I have not tried it before.
Your Maida burfi looks excellent. I will tell my wife to make this burfi. In New Zealand very nice Maida, Sooji, Udad dal,Poni rice available.
Photos are very clear and informative for making newbie like us.
Will you give Dosa- Uttpam recipe from Udad-Rice that can be made in one or two hour time quickly.
Here in place of milk powder can we used.
Your recipe sounds yummmyyyy!! cn we try the burfee in a non stick pan?? All your recipe’s are awesome.
This is quick and yumm.
Hi Silpa, Whnever i want to taste home food, i visit ur sites….
U really post recipes which requires less time…. But tastes the best…..:)
Little addition to this recipe…. If v add dried coconut, how will be the taste?????????
Nice recipe, can we sustitute maida with aata?
Sorry, we haven’t tried it with atta.
beautiful pics and nice recipes…….
Hi…just made maida burfi …it came out very well…easy and quick!
Just loved it !!!wanna try ur other recepies too…cheers
Hi…just made maida burfi …it came out very well…easy and quick!
Just loved it….cheers
Tried it yesterday. Just Superb. Never thought it would be so easy and Really Tasty.
Can we use Wheat flour instead of Maida?
my ajji makes these and they are my fav vadi’s. Good post 🙂
Lovely and easy recipe…I prefer to use less of maida these days…easy and quick nevertheless..
tried ur maida burfi today….but after it cooled down,it became a li’l hard :(,what cud have possibly gone wrong,can u pls let me know
the taste was superb though ,like u mentioned …..almost like kaju burfis…
pls let me know so that i can try them again,
Probably you need to take it off the heat a bit early.
Hi, This is very much like my mum-in-law’s maidyache laadu. As I read your post, I could smell the lovely aroma of ghee and the fried maida. Thanks for posting it. I will surely try. I have recently started blogging. Please hop onto mine as well. I am adding your blog as a one of my favourites.
I’m a regular reader of your blog.I normally stay away from recipes that call for ” one string consistancy” etc as I’m never sure.But yesterday I made these and by kids couldn’t resist eating them.They were gone in a few minute! Thanks .The ony thing is you have to quickly spread the batter or else it gets hard.
By the way I want to know if I could substitute water for milk as milk keeps rising during stirring.Also can similar recipe work for rava burfi? Please let me know.Thanks again
Yes, you can make rava burfi with same recipe
Looks different than those we find in markets. I tried it but couldn’t get it exactly the same 🙁 But the taste was awesome 🙂
I will try it another time and carefully look if i am doing everything correct during mixing process.
I do this very rarely but in a halwa(paste)form.But yours is in the form of pieces neatly arranged..
The moment I saw the recipe I tried it…The taste was awesome but the burfi had more of a Halwa consistency…Is that how it should be or does it harden up like say a Mysore Pak or Coconut burfi…Thankyou for sharing your recipes with such detailed instructions and pics
Aiee used to make these ALL the time. We called it simply: KhaDi!
I loved them. I think as a kid, I was also called, “Jadya” in school. Now I know why. 🙂
Am a regular at your site. I prepare your rice items for my husband’s lunchbox. He loves them. Thank you.
I tried out this maida burfi recipe just now and it’s turned out to be great! I missed the one-string stage and it turned out to be powdery-lumpy at the end. Then I added a bit more of milk and it’s turned out to be more halwa-like. Yummy all the same! Will be careful next time.
This is the first time am trying out a recipe that calls for precise consistency of the syrup. The recipe looked simple and easy, so thought of making it as a surprise, when hubby popped out for an hour.
Thank you for sharing this recipe!
Interesting barfi very new innovative recipe.Do drop by simply.food sometime.
I have started following your blog recently and tried many recipes from here. Drumstick soup,phodis, tomato omelette etc etc. I follow each step of yours religiously so never went wrong til I tried this burfi(may be it is not for novice like me:()
here is how my burfi turned out to be:
Very sticky: it was very hard to spread on the plate even with ghee applied
Could not cut it into pieces as it stuck to the knife:( somehow managed to give a shape
it was more like duddali(konkani) than burfi
would really love to hear where i went wrong:)i suspect the milk and sugar mixture. I dint get it when you said “one string ” consistency, so boiled for around 5 min.
sorry for the long comment:)
I think the syrup consistency was not enough. Please keep it for little long and try.
Thanks Shilpa, I will try it again next time.
But my husband loved this burfi(more of halwa) so much that the entire thing got over the day I prepared it.. So not sure if i need to correct it the next time:)
Hi Shilpa, after mixing the fried maida to the syrup, do I have to keep the heat on or switch it off for it to form a ball?
I so want to make this just now, just want to make sure I do everything right.
Yes, heat it till it makes a solid ball
Thanks for this quick recipe. just now I tried it. I put more ghee, hence it was more like maida Mysore pak. We may try this recipe with Singhada atta also.
Hi varada….jus tried this sweet it cam eou thnx for yt excellent…manyour wonderful quick sweet recipe…..
i gained confidence for a successful mysre pak too after having tried out this sweet…. i added broken badam…avoiding cardamom as they say excess first sweet as consumption can reduce haemoglobin levels….Thank you once again deareee 🙂
Hi varada….just tried this sweet it came out very well, thnx for your excellent recipe…ma ny thnx foryour wonderful quick sweet recipe…..
i gained confidence for a successful mysre pak too after having tried out this sweet…. i added broken badam…avoiding cardamom as they say excess first sweet as consumption can reduce haemoglobin levels….Thank you once again deareee
I just tried it. Its easy and quick compare to a lot of Indian sweets. Thanks again for an awesome recipe.
i love all your recipes and try whenever am stuck with my regular dishes for variety. Today i tried making burfi for the first time in life and ta-da! it did turn out realllllly well! 🙂 🙂 thank you. only thing missing was the colour. so maybe i need to fry the maida a bit longer in ghee. Thank you anyways. Keep posting such simple sweets once in a while 🙂
I love your website. i really want to try this but from the sound of these comments this one string consistency is really important to acheive. I am still a very amateur cook..What is a one string consistency?
Looks very simple recipe. Was waiting for one string consistency too long. When I thought I had one string added fried maida immediately but it just broke into pieces like crumbs instead of nice guey ball. End result was a disaster 🙁
Thanks for posting the maida barfi recipe. I just tried it and it turned out to be so yummy. This is the first time I have tried a barfi. I made two batches as my kid won’t stop gobbling!! Keep ’em coming!!!
I tried your maida burfi recipe for Diwali and it came out great!! Thanks for sharing the recipe.
I have a big sweet tooth and am really missing them. I made maida burfi today, (celebrating my mum’s birthday..but she s in India, so some celebration required). I got the 1 string consistency, but found it hard to spread the batter on a plate. When I was spreading the last bit on the plate, it became powdery though. Consistency seems hardest to achieve.. taste was excellent, I ate most of it this evening!
Any other means instead of one string consistency in burfi.
post more recipe bcos khane ke baad kuch meetha chahiye everyday 🙂
That was awesome. I tried it and it came out very well… Thanks much for this cool recipe 🙂
I followed the same measurement and procedure for preparation but finally i ended up getting dry burfi.your burfi looks very moist.i dont know whr i went wrong!!!!how did u spread d mixture?
Just tried out this recipe!!! And it turned out awesome!!! thx a lot!!!
Hi thr .. can i try this with Rice flour?
It is a great recipe. I tried it and burfis turned out to be really yummy.
Thanks for sharing. Keep posting !!
Wow nice, i’ll definatly try it.
CAN I USE BADAM KHEER FLAVOUR ESEENCE – A FEW DROPS,
WHILE PREPARING MAIDA BURFI?
yes, you can
I too tried the recipe today ! I Was waiting for one string consistency too long. When I thought I had one string added fried maida immediately but it just broke into pieces like crumbs instead of nice Ball .Added Little milk and ghee and continued mixing on heat .
But it turned out into a sticky Halwa . Kept in Refrigerator for an hour but dint harden 🙁
Used same proportion but dont know wat went wrong !!!
Even I was not aware of the fact that burfis could be made of maida. Thank u.
Will try it rightaway……
It’s look nice and I will try it let’s see and where are u from?????
You have not reply me yet plz reply becz I have need and is cardamon powder is nessasry for this recipe
Thanks plz answer on 22nd August
I am from India. Cardamom powder gives a very nice aroma. You can use saffron instead of cardamom
it,s look very Delicious
and tasty thanks for shearing such a great sweet