Maida Burfi - Maida Cake - Vanilla Fudge - Diwali Sweet

Diwali season has started. All the houses are buzzing with preparation for Diwali. Every year I also look forward to making some awesome sweets and savouries. Traditionally at home, my mom makes a few sweets and savouries. And along with that is a Lehiyam. Do check out the recipe on Lehiyam in my blog. It has amazing medicinal properties. After eating all the goodies, this works as a great digestive.



In the morning, we wake up much before dawn. Then have an oil bath. We all get special new clothes all purchased specially for the day. Then we enjoy some sparklers and fireworks. The whole street comes alive with the festivities. Next we visit our family and friends. We share our sweets with everyone and enjoy the holidays.



I start this diwali with this sweet recipe from my friend Radhika's blog. It is quite easy to prepare. The only thing you need to be mindful of is the 1 string consistency. In India we do not use Candy Thermometer. The doneness of sugar is defined by the strings. How, you ask? Spoon out a little syrup, and when it is warm enough to touch and still hot, take a drop on your index finger. Touch with your thumb and separate. If a single thin string forms, it is a one string consistency.

Ingredients (makes 32 pieces)

Maida/All Purpose Flour 2 1/4 cups (290 gms)
Sugar 3 cups
Ghee (Clarified Butter) 3/4 cup
Water 3/4 cup
Vanilla Extract 1.5 tsp
Cardamon a pinch

Method of Preparation

1. Grease two 7*7 square cake tins. Or just any big plate.

2. Sieve the flour and keep ready.

3. In a pan, add the ghee and melt it.

4. When ready, add the flour and still in low flame for 3-4 min till the raw smell is gone. Switch off.

5. In another pan, heat the water and sugar. Boil it till it comes to a 1 string consistency. See notes above.

6. Add the syrup to the flour mix. Stir vigorously for about 2 min till it comes together. Though mine came really good, I would have loved to stop just 10-15 sec before.

7. Keep a close eye. Once it starts collecting, transfer to the greased plates. Flatten the top with a flat surface.

8. Cut when the fudge is still warm.

9. Once cooled transfer to an airtight container.

Enjoy!