Easy Maida Barfi Recipe – Cashew & Ghee Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Maida Barfi Recipe – Cashew & Ghee Indian Sweet

Hey everyone! If you’re looking for a simple, melt-in-your-mouth Indian sweet that doesn’t require a ton of fuss, you’ve come to the right place. This Maida Barfi (all-purpose flour fudge) is a classic for a reason – it’s unbelievably delicious and surprisingly easy to make. I remember making this for the first time during Diwali, and it was a huge hit with my family! Let’s get started, shall we?

Why You’ll Love This Recipe

This Maida Barfi is perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a quick recipe, ready in under 30 minutes, and uses ingredients you likely already have. Plus, the combination of ghee, cashew nuts, and a delicate sugar syrup creates a texture and flavor that’s just divine. It’s a comforting treat that’s sure to brighten your day.

Ingredients

Here’s what you’ll need to make this delightful Maida Barfi:

• 1/2 cup ghee (approximately 113g)
• 10-15 cashew nuts
• 3/4 cup all-purpose flour (maida) (approximately 90g)
• 1 cup sugar (approximately 200g)
• 1 pinch or drops food color (optional)
• 1/2 tsp vanilla essence (approximately 2.5ml)

Ingredient Notes

Let’s talk ingredients! Maida, or all-purpose flour, is the star here. It gives the barfi its signature soft and crumbly texture. Ghee is essential – it adds a richness and aroma that you just can’t replicate with oil.

Did you know barfi recipes vary hugely across India? Some regions use besan (gram flour) for a nuttier flavor, while others incorporate khoya (milk solids) for extra creaminess. This version is a simpler, more streamlined take, perfect for beginners. You can adjust the food coloring to your preference – a little saffron also works beautifully for a natural golden hue!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a baking tray or plate with ghee and set it aside. This prevents the barfi from sticking.
2. Next, heat the ghee in a pan over medium heat. Add the cashew nuts and fry them until they turn golden brown. Remove the nuts and set them aside – we’ll add them back later.
3. In the same ghee (don’t discard that flavorful ghee!), add the maida flour. Roast it on low heat for about 5 minutes, stirring constantly. You want it to become fragrant, but not browned. Add the food color (if using) and mix well.
4. While the maida is roasting, let’s make the sugar syrup. In a separate pan, dissolve the sugar in 1/2 cup of water (approximately 120ml). Add the vanilla essence and bring it to a boil. Continue boiling until you reach one-string consistency – more on that in the FAQs!
5. Now for the magic! Carefully pour the hot sugar syrup into the roasted maida mixture while stirring continuously. Take the pan off the heat while you do this to prevent splattering. Keep stirring until everything is well combined and the mixture starts to thicken.
6. Transfer the mixture to the greased tray. Press it flat with a greased cup or spatula. Score it into pieces while it’s still warm – this makes it easier to cut later.
7. Let the barfi cool completely before serving. Patience is key here!

Expert Tips

• Don’t overcook the maida: Over-roasted maida will give the barfi a bitter taste.
• Stir constantly: This prevents the mixture from sticking and ensures even cooking.
• Work quickly: Once you add the sugar syrup, the mixture starts to set up fast.
• Grease everything: Seriously, grease the tray, the cup, even your spatula! It makes life so much easier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a good quality plant-based ghee. It works surprisingly well!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. The texture might be slightly different, but still delicious.
• Spice Level: Add a pinch of cardamom powder to the maida while roasting for a warm, aromatic twist. My grandmother always added cardamom – it’s a lovely touch.
• Festival Adaptations: During Diwali, I like to decorate the barfi with silver leaf (vark) for a festive touch. For Holi, you could add a tiny bit of natural food coloring to match the vibrant spirit of the festival.

Serving Suggestions

Maida Barfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the barfi in an airtight container at room temperature for up to 5 days. It can also be refrigerated for up to a week, but it might become a little firmer.

FAQs

What is Maida and can it be substituted?

Maida is a refined wheat flour commonly used in Indian cooking. While you can substitute it with whole wheat flour, the texture will be different – the barfi will be slightly denser.

How do I know when the sugar syrup has reached one-string consistency?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string when you open your fingers, it’s ready.

Why is ghee important in this recipe? Can I use oil?

Ghee adds a unique flavor and richness that oil can’t replicate. While you can use oil, the barfi won’t taste quite the same.

How can I prevent the barfi from becoming too hard?

Don’t overcook the maida and ensure you don’t overboil the sugar syrup. Also, store it properly in an airtight container.

Can I add other nuts or dry fruits to this barfi?

Absolutely! Almonds, pistachios, and raisins are all great additions. Add them along with the cashew nuts.

Enjoy making this classic Indian sweet! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!