My Favorite South Indian Recipes

South Indian, Vegetarian and Sourashtra recipes

Mouth Melting Maida Burfi Recipe

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Diwali is nearing…..Want to prepare some super tasty and effortless sweet at home? Then, you are at right place. Yes, here is the recipe of maida burfi which can be prepared very quickly at home. Even beginners can give bold try to this recipe.

The barfi will melt in your mouth. The step by step pictorial procedure of this recipe is as follows.

Check other diwali recipes

sweets recipe… carrot halwa, paal halwa, bun halwa, choco-milk burfi, aval payasam, moong dal payasasm, poori payasam, ghee mysore pak, Ellu urundai, moong dal ladoo, puran poli, channa dal modak, wheat ladoo, ragi ladoo, dry nut ladoo, bhoondi ladu, coconut ladoo and rava ladu.

snacks recipe… murukku, wheat murukku, ragi murukku, seedai and thattai.

INGREDIENTS

  1. All purpose flour/maida – 3/4 cup
  2. Ghee – 1/4 cup
  3. Sugar – 1 cup
  4. Water – 1/2 cup
  5. Cardamom powder – 1/4 tsp

PROCEDURE 

  1. Grease a plate/tin with ghee and keep it aside.
  2. Heat ghee in a kadai.                                            
  3. Add maida to the very hot ghee.
  4. Fry it for 1 minute. The texture of the maida should be sandy. Turn off the flame.
  5. Take sugar in pan.                                                                   
  6. Add water to it.                                                 
  7. Let the sugar to dissolve completely. Allow it to boil.          
  8. Continue to cook until the syrup reaches single string consistency.  Turn off the flame.         
  9. Add cardamom powder.       
  10. Now add ghee fried maida.                               
  11. Mix it well and break the lumps if any.                  
  12. Keep stirring till the mixture is combined well and start leaving the sides of the pan.             
  13. Now, pour the mixture on the greased plate/tin. 
  14. Pat the top evenly.                                        
  15. Make square or diamond mark with a knife.Allow it to cool.
  16. Carefully remove the burfis from the plate/tin. Sweety maida burfi is ready to taste.

NOTE

  1. Seive the maida once to avoid any small particles.
  2. Maida should be added to very hot ghee. This will make maida to get rid of raw taste.
  3. Any essence of your choice (vanilla essence, rose essence, orange essence and etc) can be added in the place of cardamom powder. I like it plain so just added cardamom powder alone.
  4. Greased flat bottomed bowl/cup can be used to even the top of the burfi mixture.
  5. Whisk helps to get a smooth batter soon than ladle.
  6. Any food color matching the flavor of the barfi can be used.
  7. If using liquid food color, then it can be added directly to the sugar syrup. Since I used food color powder, I dissolved it in water and added to the sugar syrup.
  8. You can also avoid food color and leave it plain.
  9. Ghee fried nuts and saffron strands can also be added.
  10. Maida burfi tastes good for 1 week if stored in air tight container.

 

Loula Puri – Varlakshmi Vrath Sourashtrian’s Sweet

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loula puri (7)Loula puri is purely Sourashtrian’s sweet. We prepare this sweet on special occasions and especially on Varalakshmi pooja. Loula puri is very easy to prepare. Also, it requires only a few basic ingredients.loula puri (10)

The consistency of the batter matters a lot for this sweet. It consumes more oil but the taste will melt in your mouth and so your hand will automatically grab for many puris 😉loula puri (12)

INGREDIENTS

  1. All purpose flour/maida – 1 cup
  2. Sugar – 3/4 cup
  3. Cardamon pods – 3
  4. Water – 1 cup
  5. Rava – 1 tbsp (optional)

PROCEDURE

  1. In a mixing bowl, add maida, sugar and crushed cardamon pods.loula puri (1)
  2. Ada water little by little and mix it well to avoid lumps and dissolve sugar. Let it rest for 30 minutes. If adding rava, rest it for 1 hour. The consistency of the batter should be thin but not watery.loula puri (2)
  3. Heat oil in a wide bottomed pan or pressure cooker.loula puri (3)
  4. Take a ladle full of batter and pour it int the oil. Cook it in low flame.loula puri (4)
  5. Once the loula puri turns light golden brown, flip it carefully with a forceps or ladle. Cook till it turns light golden brown.
  6. Remove the puri from the oil. Drain the excess oil in tissue paper.loula puri (6)

NOTE

  1. Rava is optional as mentioned before. If using rava, soak it in the maida batter for 1-hour atleast.
  2. The shape and texture of the loula puri differ if it is fried in a kadai. The thin texture as in the picture can be obtained only if a flat bottomed vessel is used.
  3. The loula puri may be crispy immediately after cooking. After sometime it will become soft.
  4. Fry the loula puri in medium flame only. If not it will burn and stick to the bottom of the pan.

CHILLI CHAPATTI : Maida has become a vital ingredient for many dishes

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CHILLI CHAPATTI : Maida has become a vital ingredient for many dishes

CHILLI CHAPATTI

We all goto the restaurants at weekends and in occasions. Chili parotta is one of the dishes in the list which we order in the hotels. Even kids like to eat chili parotta though it is spicy. We can do chili parotta in home itself. We can serve it as a evening snack for kids. But parottas are made from maida. It is tasty but while considering the health, maida is not that healthy.

Maida has become a vital ingredient for many dishes. We can use wheat as an alternative foe maida for few dishes. We can’t completely avoid maida. At the same time we can’t eat maida frequently. So we can use wheat in the place of maida and prepare delicious and healthy dishes.

 

I have tried chili chapatti at home. This was a trial as few chapattis were left out after all having our breakfast. It was boring to eat the chapatti for second time. Chili chapatti stuck my mind and i gave a try. The recipe for the chili chapatti is given below……..

SERVES – 1

INGREDIENTS

 

  1. Chapatti – 2
  2. Big Onion – 1 large sized
  3. Tomato – 1 medium sized
  4. Curry leaves – 1 tsp
  5. Chicken masala powder – 2 tsp
  6. Coriander leaves – 1/2 tsp finely chopped
  7. Salt – As per the requirement
  8. Oil – 2 tbsp

PROCEDURE

  1. Heat oil in a kadai.
  2. Add finely chopped onions to it.
  3. Add chopped green chili and curry leaves to it. Saute till the onion turns golden brown.
  4. Add finely chopped tomatoes to it. Cook till the oil oozes out.
  5. Now, add chicken masala powder, turmeric powder and salt. Mix it well and saute for 1-2 minute(s).
  6. Add the chopped chapatti pieces to it.
  7. Mix it well. Fry it for 1 minute.
  8. Finally, garnish it with finely chopped coriander leaves.
  9. Serve hot.

Yummy chili chapatti is ready. It tastes exactly as chili parota. As it is made from wheat it is healthier than maida parota.

NOTE 

  1. More chopped onions can be added. It will taste better.
  2. If required, you can avoid green chili for kids and who want it be less spicy. Red chili powder can be added instead.
  3. The chapattis can be deep fried in oil if we want it be crispy. Since I want it to be less oily I didn’t deep fry the chapattis.