Maida barfi

Ingredients

½ cup Maida /  All purpose flour

1 cup Sugar

¼ cup  ghee

1/4 tsp  Vanilla essence or ½ teaspoon pure vanilla extract

½ cup Water For sugar syrup

¼ cup Tutti fruitti If available, optional

Cashew nuts optional

 

Instructions Keep a greased plate ready and an aluminum foil greased as well, for leveling purpose (you can also use a flat bottomed bowl for leveling). In a pan/ kadai, heat ghee and fry cashew nuts (If adding) to golden brown, drain cashew alone and keep aside. Add maida and fry in low flame, till it gets fried evenly (ghee  should be hot enough before you add. Check by adding a pinch of flour in it, it should get fried immediately). Keep aside. In a heavy bottomed vessel, heat sugar with water. Boil till one string consistency. Check between your forefinger and thumb, by swiping the back of the ladle. A string that doesn't break should form. Don't get tricked by half string consistency, where the string breaks. If one string consistency doesn't reach, the burfi won't set. Now add the food colour, vanilla essence, cashews or tutti fruity (if adding) and put off the stove. Remove from the stove and add the fried maida, keep on stirring. (yes Off fire!) At one stage the mixture gets thickened (you can clearly see) as it forms a thick mass. Still the  mixture should be loose enough to spread in a plate. Quickly spread evenly in the greased plate and use a zip lock or aluminum foil or a greased flat bottomed vessel to make the surface smooth and leveled. After it gets cooled down and still warm, grease a knife or dosa spatula. Cut into desired shapes. After it completely cools down,invert the plate with the burfi into another plate and tap gently to get burfi.  NOTE
Do not make sugar syrup in a very high flame, you may end up in passing the right stage and it will result in brittle barfis. If the syrup consistency is not reached properly, then it will take a long time to get solidified. In that case, you can again heat the mixture for a while and make it right.

 

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