Maida burfi recipe – How to make maida burfi/barfi recipe – Diwali recipes

Maida burfi is a delicious, quick and simple barfi made with all purpose flour, ghee and sugar.  It is soo yummy that it just melts in your mouth.  Maida barfi can made within 30 minutes with the ingredients easily available at home.  Maida burfi is mostly made with green or orange colour or light red colour.  But it can also be prepared just plain without adding any colour, without any compromise on the taste.  Do try this tasty and easy sweet this Diwali season.

Other similar recipes:

Chocolate burfi

Khoya burfi

Coconut burfi

Kaju burfi

Seven cups barfi


Prep Time :  10 mins

Cook Time :  25 mins

Yield:  10-12 burfis

South Indian cuisine


All purpose flour or maida – 1/2 cup

Sugar – 1 cup

Water – 1/2 cup

Vanilla essence – 2 to 3 drops

Ghee – 1/4 cup

Food colour – a pinch (optional)


Sieve the maida flour to remove lumps if any.  Grease a plate or tray with ghee and keep it ready.

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Heat ghee in a pan. Add the maida and roast for 6-7 minutes on a low flame, till you have a good aroma.

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Set it aside.  Take a heavy bottomed pan or kadai.  Add 1/2 cup of water and 1 cup of sugar and allow it to boil.

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Mix well and cook till it reaches a 1 string consistency.  One string consistency is when a thin string of sugar syrum is formed when you hold between your fore finger and thumb.

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Here you can see a one string consistency from a ladle.  Once the one string consistency is reached, add the food colour and vanilla essence and give a quick mix.  Switch off the flame.

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Add the roasted maida and keep stirring continuously for 4-5 minutes using a spatula.

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Within few minutes, the mixture comes together and leaves the sides of the pan.  At this stage, pour the mixture to the greased plate and smoothen the top with the help of a spatula. Allow it to cool down.

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When the mixture is still warm, cut it into desired shapes.  Once cooled down, store the burfis in an airtight container.

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Yummy maida burfi is ready to be served.



Add any food colour of your choice.

You can add cardamom powder instead of vanilla essence.

Sieve the maida for a good texture.

Maida burfi stays good for upto a week at room temperature.

Add the fried maida to the sugar syrup after switching off the flame.

Keep the greased plate ready for the mixture.

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