MAIDA CAKE | MAIDA BURFI - EASY DIWALI SWEETS

Yesterday when i signed into my blog,I started flying out of excitement.Yes,Viki xavier had surprised me with “Good Chat blog” award:).This is my very first award .Thanks a ton dear :)
I thought of posting idly sambhar , my mom’s special.As soon as i saw this award,i wanted to post  this yummy sweet to share my happiness with all my dear blogger friends:) I pass this award to all my fellow bloggers as u all deserve it!!
Here is my first award :)

Thanks a lot viki:)
Its really boosting me… Thanks to all for being my support:)

Now coming to this cake,
We adapted this cake recipe from a magazine.Its quick and easy to make.Just a drop of ghee is used to grease the plate.That’s it.This cake is made of milk powder and maida.We used amulya milk powder. Very simple ingredients.As we tried this for the first time,we used minimum quantity of ingredients.It came out very well.It was so soft with nice flavor.No need of cardamom too.We got 5-6 small pieces.

So here is the recipe with ingredients.
Ingredients:

• Milk powder(I used amulya) – 1 scoop ( 1 scoop = 1 tbsp)
• Maida – 1 scoop ( 1 tbsp)
• Sugar – 2 scoops (2 tbsp)
• Green color – a pinch

Directions:

• Sift the maida and milk powder for even mixing.Keep it apart.
• Take the sugar in a kadai with little water(sugar should be immersed)
• Melt it ,add the color and  heat it till one string consistency is reached(i.e.If u press the syrup between ur forefinger & thumb and release it,u’ll get one string-oru kambi padham).
• As soon as the consistency is reached,switch off the flame and remove it.
• Now add the powder to the sugar syrup and stir it continuously till u get bubbles ( fire off!!).
• As soon as u get lots of bubbles,pour it in a plate which is greased with a drop of ghee. Once its warm,Cut into desired shapes and decorate with fried Cashews and almond!!

KITCHEN CLINIC:

MAIDA: All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry. Bleached wheat flour enriched (niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) This is a flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential, Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. White flour doesn't stick to arteries. It is, however, metabolized like sugar, which means it leads to a quick spike in blood sugar because it has the fiber removed, which would slow down the metabolism. The things we add to it to enrich it redeem it somewhat.

Once again thank u all for ur support and encouragement:)