Maida Cake isn’t your typical Western-style cake – it’s a traditional Indian sweet that’s both simple and impressive. I learned this recipe from my grandmother, and it’s become my go-to dessert for family gatherings. The magic lies in how basic ingredients transform into something so special through careful cooking and attention to detail.
About the Recipe
This recipe turns simple ingredients into something truly special. The process of reducing milk to khoya, roasting maida in ghee, and combining it with sugar syrup creates layers of flavor that you won’t find in ordinary sweets. It’s a recipe that’s been passed down through generations, and once you try it, you’ll know why.
Why You’ll Love This Recipe
You’ll love how the roasted maida soaks up the rich milk and sugar syrup, creating a texture that’s both firm and melt-in-your-mouth soft. The cardamom adds a lovely aromatic touch, while cashews provide a delightful crunch. It’s also a forgiving recipe – even if you’re new to Indian sweets, you can achieve great results by following the steps carefully.
Cooking Tips
– Keep stirring the milk constantly while reducing it to prevent burning
– Roast the maida on low heat until it’s light golden – don’t let it brown too much
– Cool the roasted maida completely before mixing with khoya
– Test the sugar syrup consistency between your fingers carefully – it should form two distinct threads
Serving and Storing Suggestions
Serves 15-20 pieces. Total preparation time: 1.5 hours. Store in an airtight container at room temperature for up to 5 days. Serve at room temperature as a dessert or with afternoon tea.
Similar Recipes
- Milk Cake
- Mysore Pak
- Besan Burfi
Nutrient Benefits
While this is without a doubt a treat to enjoy in moderation, it provides quick energy from carbohydrates and some protein from milk and nuts. The ghee adds healthy fats, and cashews provide essential minerals like magnesium and zinc.
Maida Cake
Ingredients
- 2 cups Maida
- 2 litres Milk
- 6 cups Sugar
- 1 1/2 cups Ghee
- Cardamom Powder (little)
- Cashew Nuts (few)
Instructions
- Boil the milk and simmer until it is reduced by half and has a khoya consistency.
- Heat ghee in a heavy-bottomed pan.
- Add the maida and gently roast until light golden.
- Remove from flame and cool.
- Add the khoya and mix well without any lumps.
- Add sugar to a large pan and pour enough water.
- Bring to a boil.
- When it reaches a two string consistency (two threads are formed when tested between fingers) add the maida mixture, cardamom powder and mix well.
- Keep stirring for 2 minutes and switch off the flame.
- Remove from flame and stir continuously for a few minutes.
- Transfer this to a plate greased with ghee.
- Spread evenly and allow it to cool.
- Before it cools completely, cut into desired shapes and garnish with cashew nuts.
- Store in an airtight container.
Tip: Add any food colour or any essence (apple/vanilla) if desired.
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Frequently Asked Questions
Can I use regular milk instead of reducing it to khoya?
No, reduced milk (khoya) is essential for the right texture and taste. It provides richness and helps bind the ingredients together. Using regular milk won’t give you the same results.
How do I know when the sugar syrup has reached the right consistency?
Drop a small amount of syrup between your thumb and index finger. When you pull them apart, it should form two distinct threads. Be careful as the syrup is very hot.
Can I store this cake in the refrigerator?
It’s best stored at room temperature in an airtight container. Refrigeration can make it too hard and affect the texture.
2 comments
super good receipee
v.simple and nice