Seven Cup Burfi –7 Cup Cake Recipe

Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. 

Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.

Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients

Cuisine: Indian

Category: Sweet

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup  = 250 ml Besan flour - 1/4 cup Boiled milk - 1/4 cup (At room temperature) Finely grated coconut OR Desiccated coconut - 1/4 cup Melted ghee - 1/4 cup (At room temperature) Sugar - 3/4 cup Cardamom powder - 1/2 tsp

HOW TO MAKE SEVEN CUP BURFI RECIPE

1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
3. Mix well without lumps. Now increase the flame to medium.
4. Keep stirring till the mixture becomes thick and starts to leave the pan.
5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
6. Draw shapes when warm, remove after cooled down.
7. Store and enjoy up to a week.

SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi.  Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it. Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking. Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai. Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard.  Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week.

Note

Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency. If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts. I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !

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