Seven cup burfi (7 cup cake) is a classic South Indian sweet made with besan, coconut, milk, sugar and ghee. Requiring no sugar syrup consistency, this foolproof melt-in-the-mouth burfi is perfect for beginners and Diwali celebrations.
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.
Quick Notes for US & Abroad Kitchens
- Coconut Choice: In the US, frozen grated fresh coconut (defrosted and pulsed in a blender) or unsweetened desiccated coconut from stores like Patel Brothers or Whole Foods works wonderfully. If using desiccated coconut, soak it in warm milk for 5 minutes before cooking to soften the texture.
- Besan Quality: Store brands like Deep, Swad or Laxmi besan provide fine texture. Always dry roast the besan on low heat until aromatic before adding other ingredients to eliminate any raw chickpea flavor.
- Heat Control on Electric Stoves: Electric coil and glass-top stoves hold residual heat. Keep the burner on low-medium (setting 3 or 4) and stir continuously with a silicone spatula in a heavy-bottomed non-stick kadai to prevent scorching.
- Ghee & Milk: Whole vitamin D milk gives the best richness. Quality ghee brands like Nanak, Verka or homemade butter ghee ensure authentic festive flavor.
- Setting & Slicing: Have your greased tray ready before turning on the heat. Once the mixture gathers and leaves the sides of the pan, transfer it immediately and score clean square pieces while warm.
Seven Cup Burfi Recipe (Easy 7 Cup Cake / Burfi)
Ingredients
1 cup = 250 ml (scaled down ratio)
- ¼ cup Besan flour / Gram flour (approx. 30 g / 1 oz)
- ¼ cup Boiled milk (approx. 60 ml / 2 fl oz, at room temperature)
- ¼ cup Finely grated coconut OR desiccated coconut (approx. 20 g / 0.7 oz)
- ¼ cup Melted ghee (approx. 50 g / 1.8 oz, at room temperature)
- ¾ cup Sugar (approx. 150 g / 5.3 oz)
- ½ tsp Cardamom powder
Instructions
- Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or flat-bottomed ladle to level the burfi.
- Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes on medium flame until raw smell vanishes. 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 and cardamom powder. Mix without lumps. Now switch on the flame and keep it on medium. Stir the mixture well. Small lumps will break down naturally while cooking.
- Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, the burfi mixture thickens and bubbles appear all over the kadai.
- Keep mixing until frothy, thick and starts to leave the sides of pan. At one stage, the burfi mixture becomes thick and starts following the ladle. Immediately switch off the flame and transfer to the ghee-greased tray. Do not overcook because the burfi will crumble or become hard.
- Quickly level and spread it using the greased bowl or ladle. Mark pieces while warm. Remove after it cools down completely. Store in an airtight container and enjoy for a week.
Notes
- Do not overcook the mixture or the burfi will crumble. If it crumbles, grind it with a few drops of warm milk into a paste and cook again briefly until the mixture comes together.
- If you do not want to use 3 parts of sugar, you can use 2 parts sugar and 1 part powdered cashews or almonds. Authentic 7 cup recipe does not use nuts.
- Dried or desiccated coconut gives a better texture than fresh coconut. If using fresh coconut, grate it finely or pulse once in a mixie.
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Try this easy, yummy seven cup cake recipe and enjoy the festival!
For more traditional festive ideas, check out my complete collection of South Indian Diwali Sweets and Snacks Recipes.
