7 Cup burfi or 7 cup cake is an Indian sweet made during festival time like Diwali. The sweet has been named so, as we use 7 cup measurements of the ingredients and it closely resembles the Western version of Fudge Bars. It is very easy to make and everything gets done in just one pan. phew… In my opinion it’s a 2 in 1 sweet as you get to enjoy both the mysore pak and the coconut burfi in this one sweet. In general burfi recipes like this one and this maida burfi
makes a great gifting option. Usually Hubby buys gifts or sweet boxes for his colleagues but for both our close friends, it is always home made sweets. For the past 2 years I had been preparing the sweets and using takeaway containers, tie it with a pretty ribbon and put it in a colorful gift bag. I had been making loads of burfi for the past few days to gift them before Diwali.
7 Cup Burfi Recipe
Prep time: 10 mins | Cook time: 25 mins | Makes: 20 pieces
Recipe Cuisine: Indian | Recipe Category: Sweets
- Kadalai Maavu (Besan / Chickpea flour) – 1 cup
- Fresh grated coconut – 1 cup
- Milk – 1 cup
- Ghee (Clarified butter) – 1 cup
- Sugar – 3 cups
- Keep a plate greased with ghee ready. I used 4 aluminium takeaway containers, as I was giving them off as gifts. I did grease the insides with ghee.
- Heat a thick bottomed pan with 1 tsp ghee. Add the besan and roast over low flame for 2-3 minutes till you get the roasted aroma. Transfer to a plate.
- In the same pan add another tsp of ghee. Add the grated coconut and once again roast for 2-3 mins till you get the aroma. Switch off the flame.
- Now add the roasted besan, sugar and mix well. Make sure that there are no big lumps of besan. Use a whisk if its easy for you. Now add the milk and mix well once again till the mixture is smooth and free of lumps.
- Switch on the flame now, add 1/4 cup of ghee and using a wooden spatula start stirring in a circular motion slowly.
- After 10 mins, the mixture would have thickened considerably and would start letting out big bubbles. Keep stirring to prevent the mixture from sticking to the bottom of the pan.
- After 20 mins the color would have also changed, now add the remaining ghee and keep mixing well till it comes into a thick mass without sticking to sides and moves to center of the pan when you spread the mass around. This should take another 5 mins.
- Transfer the burfi mass to the greased plate and tap the plate on the counter to level the top.
- While it is still warm draw lines according to your preferred shape. Once cooled down use a sharp knife to break them into pieces. Store in an airtight container.
- You can adjust the measurements according to your taste. When I make for us, 3 cups of sugar is too sweet according to my H, so I use 2 cups sugar and add 1/2 cup besan and 1/2 cup grated coconut as extra.
- Transfer to the plate once you see large spouts appearing on the top, that is the correct consistency. If you cook more than that the burfi will be crumbly and hard.
- Use fresh grated coconut and use only the white part.
- Normally as the sweet is rich with the aroma of ghee and coconut, no flavoring agent is used but feel free to use either cardamom or vanilla essence.
- I filled up 4 containers like the ones shown in the picture.
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Labels: Desserts, Gluten Free, Indian Sweets