Maida Cake / Maida Burfi
Maida Cake / Maida Burfi is :
dairy free , lacto ovo vegetarian , veganBy Tickling Palates
all purpose flour
Sieve the flour first. Grease a plate with ghee and keep it ready.
Heat the ghee or shortening in a pan and once it melts add the flour. Roast for 3-4 mins until the raw smell disappears over low flame.
Place both sugar and water in a pan and let it cook until the sugar dissolves. Start cooking further over medium flame until the syrup forms a one-string consistency.
Add vanilla essence and food color to the roasted flour.
Pour the sugar syrup over the roasted flour and keep stirring briskly. No need to keep the pan with the flour on the stove. You can keep it on the counter and mix. A wooden spatula will be of great help to do this.You will see that hot sugar syrup starts melting the ghee in the roasted flour and the entire mixture becoming loose. Stir briskly with the spatula in a circular motion.It will take only about 2 minutes when you can see that the mixture coming together in a big mass.Immediately, pour this mixture into the readily kept greased plate and tap it gently on the counter until it is leveled. You can also use a butter paper to level the top evenly. While it is still warm using a knife draw lines according to the shape you prefer.Wait until it cools considerably and once again using the knife you can cut them into desired shape perfectly.Store in an airtight container and enjoy.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.