- Heat ghee in a wide pan. Add maida (all-purpose flour) and roast on low flame until lightly golden and aromatic (about 2-3 minutes). Set aside.
- In a separate kadai (or saucepan), combine sugar and water. Stir until the sugar dissolves completely, then boil without stirring until one-string consistency is achieved. (Check by taking a drop between your thumb and index finger; it should form a single string).
- Reduce the heat to low. Add the roasted maida to the sugar syrup and stir continuously and vigorously to avoid lumps.
- Mix in cardamom powder and cook, stirring constantly, until the mixture thickens and reaches a thick, flowing consistency. It should start to come away from the sides of the pan.
- Divide the mixture into three equal parts. Add orange food color to one part and green food color to another, leaving the third part plain.
- Grease a tray (or use parchment paper). Layer the colored mixtures in the tray: orange first, then plain, then green. Gently flatten each layer with the back of a greased cup or spatula.
- Let it set for about 5-10 minutes (or until firm enough to handle), then carefully reverse the tray onto a cutting board and cut into squares. Serve warm or store in an airtight container.
- Calories:220 kcal25%
- Energy:920 kJ22%
- Protein:3 g28%
- Carbohydrates:35 mg40%
- Sugar:25 mg8%
- Salt:10 g25%
- Fat:8 g20%
Last Updated on 4 months by Neha Deshmukh
Traditional Indian Burfi Recipe – Maida, Cardamom & Orange Flavors
Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Indian burfi. This isn’t just any sweet treat; it’s a little piece of my childhood, a staple at festivals, and honestly, just something that always makes everything feel a little brighter. It’s surprisingly easy to make, and the vibrant colors and delicate flavors are so rewarding. Let’s get started!
Why You’ll Love This Recipe
This Maida Burfi is special. It’s not overly complicated, but the combination of cardamom, orange, and the slightly nutty flavor from the maida (all-purpose flour) is just divine. It’s perfect for gifting, celebrating, or simply enjoying with a cup of chai. Plus, it comes together pretty quickly – perfect when you need a sweet fix without spending hours in the kitchen!
Ingredients
Here’s what you’ll need to make this delightful burfi:
- 1 cup Maida (All-Purpose Flour) – about 120g
- 2 cups Sugar – about 400g
- 1 cup Water – 240ml
- ?? cup Ghee – approximately 120-150ml (see ingredient notes below!)
- ?? tsp Cardamom Powder – around 1/2 – 1 tsp, depending on your preference
- 2 drops Orange Food Color
- 2 drops Green Food Color
Ingredient Notes
Let’s talk ingredients! Getting these right makes all the difference.
Maida (All-Purpose Flour) – Types and Usage
Maida is the star here, giving the burfi its soft, melt-in-your-mouth texture. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. It’s different from atta (whole wheat flour) – we really want that refined texture for this recipe.
Ghee – Choosing the Right Kind for Flavor
Ghee is essential. It adds a richness and aroma that you just can’t replicate. I prefer using a good quality, homemade ghee if possible, but a store-bought brand works too. Just make sure it smells fragrant and has a lovely golden color.
Cardamom – Freshly Ground vs. Store-Bought
Cardamom is where the magic happens! Freshly ground cardamom is always best – the flavor is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh. A little goes a long way, so start with less and add more to taste.
Sugar – Achieving the Perfect Consistency
Regular granulated sugar is what we’re using. The key is getting it to the right consistency – the “one-string” stage (we’ll talk about that later!). Don’t rush this step; it’s crucial for a perfect burfi.
Food Coloring – Natural Alternatives & Tips
Food coloring is optional, of course! I love the traditional tri-color look, but you can stick to a single color or skip it altogether. If you prefer natural alternatives, beetroot powder for red/orange and spinach powder for green can work, but the colors might be more subtle.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, heat the ghee in a wide, heavy-bottomed pan. Add the maida and roast it on low flame for about 2 minutes, until it becomes fragrant. Be careful not to burn it! Set this aside.
- In a separate, clean kadai (or a deep pan), combine the sugar and water. Stir until the sugar dissolves completely. Then, bring it to a boil.
- Now, let it bubble away, undisturbed, until it reaches the one-string consistency. (More on that in the tips section!)
- Gently add the roasted maida to the sugar syrup, on a low flame. This is where the stirring begins! Stir constantly to prevent any lumps from forming.
- Mix in the cardamom powder and continue cooking until the mixture thickens and starts to come together, forming a thick, flowing consistency. It should pull away from the sides of the pan.
- Divide the mixture into three equal parts. Add the orange food color to one part, the green food color to another, and leave the third part plain.
- Grease a tray (I use a square or rectangular one) with a little ghee. Layer the colored mixtures onto the tray – orange first, then plain, then green. Gently flatten each layer with the back of a cup or a spatula.
- Let it set for about a minute, then carefully invert the tray onto a cutting board. Cut into squares while it’s still slightly warm.
- Serve and enjoy, or store in an airtight container!
Expert Tips
Here are a few things I’ve learned over the years to make this burfi perfect every time:
Achieving the One-String Consistency
This is the trickiest part! Take a small amount of the sugar syrup between your thumb and forefinger. If it forms a single, sticky string when you open your fingers, it’s ready. If it’s still watery, keep boiling.
Preventing Lumps in Burfi
Constant stirring is key! Add the maida gradually and stir vigorously to ensure it incorporates smoothly into the sugar syrup. A heavy-bottomed pan also helps prevent sticking and burning.
Working with Hot Sugar Syrup – Safety First
Hot sugar syrup is extremely hot. Be very careful when handling it. Use oven mitts or a towel to protect your hands, and avoid splashing.
Variations
Want to switch things up? Here are a few ideas:
Vegan Burfi Adaptation
Substitute the ghee with a vegan butter alternative. The flavor will be slightly different, but still delicious!
Gluten-Free Burfi (Using Alternative Flours)
You can try using besan (gram flour) or rice flour instead of maida, but the texture will be a bit different. It might be slightly more crumbly.
Spice Level – Adjusting Cardamom Intensity
If you really love cardamom, feel free to add a bit more! You could also experiment with other spices like a pinch of nutmeg or saffron.
Festival Adaptations (Holi, Diwali, etc.)
During Diwali, I love adding a sprinkle of edible silver leaf (vark) to make it extra festive. For Holi, you could use brighter, more vibrant food coloring!
Serving Suggestions
Burfi is delicious on its own, but it’s also lovely with a cup of masala chai or a glass of cold milk. It’s a perfect little treat to share with family and friends.
Storage Instructions
Store the burfi in an airtight container at room temperature for up to 3-4 days. It can also be refrigerated, but it might become slightly harder.
FAQs
Let’s answer some common questions:
What is the best way to prevent burfi from becoming hard?
Store it in an airtight container! Adding a small piece of apple to the container can also help keep it soft.
Can I make this burfi with a different type of flour?
You can experiment with besan or rice flour, but the texture will change.
How do I know when the sugar syrup has reached one-string consistency?
Take a small amount between your thumb and forefinger – it should form a single, sticky string.
What is the role of ghee in burfi making?
Ghee adds richness, flavor, and helps create that melt-in-your-mouth texture.
Can I add nuts or dried fruits to this burfi recipe?
Absolutely! Chopped pistachios, almonds, or cashews would be a lovely addition. Add them towards the end of the cooking process.
Enjoy making this classic Indian burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
