7 Cup Burfi | 7 cup cake | how to make 7 Cup sweet recipe | Diwali sweets
7 Cup Burfi is one of the easiest and straight forward sweet recipe with simple ingredients. Learn how to make with step wise pictures and a video. This 7 cup Barfi or cake or sweet whatever name you call it, makes you addicted and you will find yourself eating more and more.
Ingredients
Ingredients:
- 1 cup besan flour
- 1 cup grated fresh coconut
- 1 cup boiled milk warm
- ¾ cup melted hot ghee
- 2 cups sugar
- 1 pinch cardamom powder optional
- Chopped nuts optional
Instructions
Preparation:
- Boil milk and keep it warm.
- Grate a cup of fresh coconut. You can use desiccated coconut also. If you don’t get coconut in your place then use cashew powder.
- Melt ghee and keep it ready, if you have frozen ghee. Always use hot(or warm) melted ghee for making this burfi to get porous textured burfis. Reduce 1 or 2 tbsp from the measurement always. I used ¾ cup of ghee only, which is perfect. Too much of ghee may not yield the Burfi shape and you will end up with halwa.
- Grease a plate or tin with ghee and keep ready.
Recipe to make the simple 7 cup Burfi:
- In a thick bottom wide pan, take a cup of besan flour and start dry frying it in low heat.
- Fry for just 3 minutes until you get a nice Aroma from the gram flour. Be careful not to change the color of the flour and don't burn it.
- Now add grated coconut and continue mixing.
- Add a cup of milk and mix together. You may see small lumps formed but do not worry and continue mixing together. The mixture thickens at this stage.
- Pour a cup of melted ghee and mix again.
- Add sugar and continue cooking. Once you added sugar the mixture starts melting and loosening up.
- If you like you can add cardamom powder and chopped nuts at this stage.
- Continue scraping the sides and do not stop mixing.
- Around after 8 to 10 minutes in medium heat, bubbles appear and the mixture lose its liquidity and forming a mass.
- Do stir continuously until the whole mixture leaves the pan and clinging as a mass with the ladle as shown. At this stage you may get tempted to add some ghee like we do in halwa. But don't do it then you won't get the Barfi shape.
- When you see white big pores like this, transfer the content to a greased pan quickly.
- Tap gently with a greased spoon or bottom of cup on top of it and let it cool for 5 minutes.
- In 5 minutes it becomes warm and now make the burfi shapes with a sharp knife.
- Leave the burfis untouched to cool down for 15 minutes.
- When it completely cools down remove the burfis and Store in a tight jar. Stays good up to 7 days.
- Enjoy the delicious 7 cup sweet for this Diwali.
Video
Notes
Tips/notes: 1. Never use more than 2.5 cups of sugar for 1 cup besan measurement. 2 cups are just perfect. If you use more sugar more gooey and halwa texture you will get instead of burfis. 1. You can double or triple the measurements exactly if you are making large batches. 2. Always use melted ghee while measuring the ingredients. And don’t use full one cup, reduce ¼ cup from the final measurement. 3. Wait until the mixture leaves the pan and becomes a thick mass before transferring it to the tray. 4. Do not overcook beyond the thickened stage else you may get too hard or powdery burfis. 5. Always dry roast besan flour and proceed with the steps as given. 6. You can add cardamom powder and nuts if you like.
Nutrition
Calories: 400kcal
Tried this recipe?Let us know how it was!