Corn Flour Burfi Recipe – Easy Indian Sweet with Cashews

Last Updated on 4 months by Neha Deshmukh

Corn Flour Burfi Recipe – Easy Indian Sweet with Cashews

Hey everyone! If you’re looking for a super simple, melt-in-your-mouth Indian sweet that doesn’t require a ton of fuss, you’ve come to the right place. This Corn Flour Burfi (or Sooji Burfi, as some call it) is a family favorite, and I’m so excited to share it with you. I first made this when I was craving something sweet but didn’t want to spend hours in the kitchen – and it’s been a go-to ever since! It’s perfect for festivals, celebrations, or just a little everyday treat.

Why You’ll Love This Recipe

This Corn Flour Burfi is seriously easy to make. It comes together quickly with ingredients you probably already have in your pantry. Plus, it’s wonderfully customizable – you can tweak the sweetness, add different nuts, or even a hint of spice. It’s a guaranteed crowd-pleaser, and honestly, it’s just so satisfying to make something so delicious with minimal effort.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful burfi:

• 1 cup corn flour (approximately 150g)
• 3 cups water (720ml)
• 2 cups sugar (400g – adjust to your sweetness preference, see notes below!)
• ½ – ¾ cup ghee (approximately 120-180ml) – the quality really matters!
• 2 tablespoons cashews (roughly chopped)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Corn Flour: This is the star of the show! Make sure you’re using corn flour (also known as cornstarch) and not cornmeal. Corn flour gives the burfi its signature smooth texture.
• Ghee: Oh, ghee! It adds such a beautiful richness and flavor. Using good quality ghee is key. I prefer using homemade ghee, but a good store-bought brand works perfectly too.
• Sweetness Levels: Now, sugar is a personal thing, right? Traditionally, Indian sweets are quite sweet. However, you can easily adjust the amount of sugar to your liking. Start with 2 cups and taste as you go. Regional variations also play a role – some areas prefer a less sweet burfi.
• Water: The water is crucial for creating the initial slurry and then the sugar syrup.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, in a bowl, mix the corn flour with the water until you have a smooth, lump-free slurry. Set this aside.
2. Next, in a kadai (a deep, heavy-bottomed pan – a wide saucepan will also work), add the sugar and water. Heat this over medium heat.
3. Stir until the sugar completely dissolves. Then, let it bubble away and cook until you reach a one-string consistency. (This means when you take a little syrup between your fingers, it should form one string – don’t worry if this takes a little practice!).
4. Now, slowly pour in the corn flour slurry while stirring constantly. This is important to prevent lumps!
5. Keep stirring! It will seem like a mess at first, but trust the process. The mixture will start to thicken.
6. Now comes the fun part – adding the ghee! Add the ghee gradually, a tablespoon at a time, and continue stirring continuously. This is where your arm gets a workout, but it’s worth it!
7. Once the ghee is fully incorporated and the mixture is glossy and starts to leave the sides of the pan, add the chopped cashews and a pinch of red food coloring (optional, but it gives it a lovely festive look).
8. Cook for another minute or two, until everything is well combined and the burfi looks beautifully glossy.
9. Quickly transfer the mixture to a greased tray (I use a baking tray lined with parchment paper). Spread it out evenly.
10. Let it cool completely and set – this usually takes about 30-45 minutes. Once cooled, cut into squares or diamond shapes and serve!

Expert Tips

Here are a few things I’ve learned over the years to make this burfi perfect every time:

• Stir, Stir, Stir: Seriously, don’t stop stirring! This prevents lumps and ensures even cooking.
• One-String Consistency: Getting the sugar syrup to the right consistency is key. If it’s too thin, the burfi will be soft. If it’s too thick, it will be crumbly.
• Don’t Overcook: Overcooking will make the burfi hard. Keep a close eye on it towards the end.

Variations

Want to get creative? Here are a few ways to customize this recipe:

• Vegan Adaptation: Swap the ghee for a plant-based ghee alternative. There are some fantastic options available now!
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia. You may need to adjust the amount based on the product you use.
• Spice Level: Add a pinch of cardamom powder for a warm, fragrant twist. My grandmother always added a tiny bit – it’s delicious!
• Festival Adaptations: During Diwali, I love adding a few strands of saffron to the burfi for a touch of luxury. For Holi, I sometimes use a little bit of green food coloring to make it festive.

Serving Suggestions

This burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets for a festive spread. It’s a perfect little treat to offer guests, or just to enjoy with family.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 3-4 days. It can also be stored in the refrigerator for up to a week, but it might become a little firmer.

FAQs

Let’s answer some common questions!

• What type of corn flour is best for burfi? Definitely corn flour (cornstarch)! Don’t use cornmeal.
• Can I make this burfi ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I prevent the burfi from sticking to the tray? Grease the tray well with ghee or line it with parchment paper.
• What is the best way to cut burfi neatly? Let the burfi cool completely. Use a sharp knife and wipe it clean with a damp cloth between each cut.
• Can I add other nuts or dry fruits to this burfi? Absolutely! Almonds, pistachios, and raisins are all great additions.

Enjoy making this delicious Corn Flour Burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!