7 cup burfi is also called as 7 cup cake. at home we call 7 cup barfi a close relative of mysore pak. It is easier to prepare as compared to mysore pak and tastes good too. For beginners, I would suggest to try 7 cup burfi first and then try the Mysore pak recipe.
As the name suggests, 7 cup burfi includes 7 cups or 7 measures of ingredients.Ingredients Used For Making 7 Cup Burfi Are
- 1 measure gram flour (besan)
- 1 measure of fresh coconut
- 1 measure of ghee
- 1 measure of milk and
- 3 measures of sugar
In this recipe I have not used 1 cup of each ingredient but 1 measure. So I have used:
- ½ cup of the main ingredients and
- 1.25 cups of sugar.
Even with 1.25 cups of sugar, i felt the burfi to be more on the sweeter side. So you can reduce the sugar to 1 cup. The recipe is very easy to prepare and can be made quickly for any festival or celebration. In fact you can even use the Indian steel bowls (vati) or a small glass for 1 measure. recipe can be doubled, but will involve more handwork.
In fact two of my readers durga aunty and shubha has shared 7 cup burfi recipe with me. So I made a couple of times and during Diwali also, but was not able to share the recipe then. Hence thought of sharing the barfi recipe just before republic day.
Preparation To Make 7 Cup Burfi
1. Take all the ingredients and keep them ready – ½ cup of besan, ½ cup grated coconut, ½ cup milk, ½ cup ghee and 1.25 cups sugar. You can also use 1 cup sugar. Do note that I have not filled the ghee till the top as I did not want it to spill out while taking pics.
2. Grease a tray or a pan with some ghee.
Roasting Besan To Make 7 Cup Burfi
3. Heat a heavy iron kadai or pan. Keep the flame to a low and add ½ cup besan or gram flour.
4. Stir often and roast the besan for 3 to 4 minutes or till you get a nice nutty aroma from it.
5. Do not brown the besan.
6. Stir continuously while roasting besan.
Making 7 Cup Burfi
7. Now add ½ cup fresh coconut, ½ cup ghee and ½ cup milk.
8. Mix very well. Don’t worry about the besan lumps.
9. Then add 1.25 cups sugar and ½ teaspoon cardamom powder.
10. Mix again very well and stir so that the sugar dissolves. The mixture will also become liquid like.
11. Keep on stirring and cooking on a low flame.
12. The mixture will begin to thicken and reduce.
13. Continue to cook and stir till the mixture leaves the sides of the pan. while stirring also scrape the bottom of the kadai and the sides. If you do not scrape, then the mixture starts sticking and gets browned or burnt. So You have to non stop stir and scrape. do use flat steel spatula (palta) as this helps in scraping the besan mixture.
14. Even after leaving the sides of the pan, Continue to cook till you see ghee releasing from the sides. When the barfi mixture looks like one molten mass with some bubbles and ghee releasing from the sides, then switch off the flame. if you cook too much, then the barfi will become hard and crumbly.
Setting The 7 Cup Burfi
15. Immediately pour the entire mixture in the greased tray or pan.
16. With a spatula or spoon, even and smoothen the top.
17. Let the burfi become warm or cool down at room temperature.
18. Below a pic of 7 cup burfi block after getting set.
19. Then cut with a sharp knife and Serve 7 cup burfi or store in an air-tight box. You can keep the barfi at room temperature in a cold season for a couple of days or refrigerate.
20. Offer the 7 cup burfi to the deities or serve as a sweet.
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