Maida Cake or Maida Biscuit is one of the sweet snack found in all Tamil Nadu Bakeries. A very easy and simple deep fried snack which can be prepared in bulk and stored in an air-tight container for 2 weeks. It is most commonly prepared around Deepavali / Diwali in all south Indian families. Let me share the recipe…
Taking this to Fiesta Friday #140 hosted by Angie@thenovicegarderner.
For more Diwali / Deepavali recipes – CLICK HERE and more snacks recipes – Click here.
Maida Cake / Maida Biscuits
- Maida / All-purpose flour – 1 cup (1 cup = 200 ml)
- Melted Butter – 2 ½ tbsp
- Sugar – 1 ½ tbsp
- Milk – 3 tbsp
- Cooking soda – a pinch
- Cardamom powder – a pinch
- Salt – a pinch
- Oil for deep frying.
Making of Maida Cake / Maida Biscuits –
- Take maida/all-purpose flour, melted butter, sugar, milk, cooking soda, cardamom powder, and salt in a bowl.
- Mix them well with your hands, sprinkle little water and knead it to dough.
- Let the dough rest for 5 to 10 mins, so that the sugar would get melted.
- Meanwhile heat oil in a kadai. Take a small portion of the rolled out dough and roll it in between your palms (lengthwise).
- Chop them into small pieces and deep fry them in oil.
- Cook only in medium flame, so that it would be cooked well else it would be burnt and remain uncooked in the center.
- Drain the oil and remove them from fire.
- Bring it room temperature and store them in an air-tight container for 2 weeks.
Note: Measurement is very important in this recipe, if the butter gets increased it would be flaky and if it gets reduced it would be hard. Also if the sugar gets increased it would be burnt immediately, so take care of the measurements. Make sure only to sprinkle water when you knead the dough.
Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.
Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…
Do check out my other Diwali snacks (sweets and savories) in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/.
- Besan / Bengal gram flour – 1 ½ cups
- Sugar – 1 ½ cups
- Ghee / Clarified Butter – 1 ½ cups
- Water – ¼ cup + 2 tbsp.
Sugar with water
Sieved besan flour
Roasted besan flour
Besan with ghee/clarified butter
Sugar Syrup (one string consistency)
Besan with ghee/clarified butter
Besan = ghee mixture in sugar syrup
Reaching rolling consistency
In rolling consistency
In greased tray
Cut and ready
- Sieve the besan / bengal gram flour and keep it aside.
- Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
- Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
- Grease a tray with ghee and keep it aside/
- In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
- Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
- Keep on stirring continuously, else lumps would be formed.
- When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
- Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
- Transfer the mysore pak to the greased tray and level it with a spoon.
- Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
- Take it out after 20 mins and store it in an air-tight container.
Yummy Mysore Pak is ready.
Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.