7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe

7 Cup Burfi, 7 cup Barfi, 7 cup cake  or 7 cup sweet is an easy burfi made with 5 ingredients, the total of the ingredients measures to 7 cups and hence its named as 7 cup sweet. It looks like a Mysore pak with a soft feel and at the same time a crunchy finish like that of a coconut burfi. We at home usually make this during deepavali for distribution to our friends & neighbors… well this time i didn’t have an occasion, saw my friend Swathi post her version of 7 cup burfi, a more healthier version compared to mine- what can i say… instant craving which kind of kindled me to make a batch. Lets’ get into the recipe…..

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Take a sturdy kadai or any non stick pan. Heat a tablespoon of ghee.

When the ghee melts, add the Besan / Kadalai Maavu.

Lightly roast the besan flour in the ghee. (Make sure you don’t brown the flour- keep the flame over low setting and roast for about 3- 4 minutes, just enough to remove the raw besan smell. Once done sieve to remove lumps and set aside.

Now grease a plate or tray with ghee and keep it ready.

Now return the roasted besan flour, coconut and sugar in a pan and heat it over low medium flame.

Once you mix they tend to looks like a coarse textured flour mixture.

Slowly add milk to mixture.

The sugar will start to melt and mixture will have runny consistency to it at this stage.

As the mixture heats up , it will start to thicken slowly. Now add 1/2 cup of ghee at this stage and keep stirring.

After about 5 minutes, the mixture will start to bubble vigorously. Now add the 1/4 cup of ghee and keep stirring. This mixture easily browns if left in the pan, keep stirring all the time.

While that is happening, keep a bowl or cup filled with room temperature water.

Scoop a little of that bubbling mixture and add it to the water to check consistency.

Now drain all the water – the burfi mixture will be sticking to the cup, using your fingers gather and roll it.

The mixture should not melt and roll up like a soft ball as shown. This is the right stage to switch off.

The mixture will be very porous as shown and will start to leave the sides to roll up like a mass. Add in the last 1/4 cup ghee and give a quick stir and switch off. (the entire process from start to finish will be around 20 – 25 minutes over low medium flame)

Immediately transfer it to the greased plate.

Let it sit for 20 minutes to cool.

The burfi mixture must have set by this time, using a knife cut them into little diamond or square shape pieces.

Carefully remove and store in an air tight box.

Notes

• Makes 32 (2″x 2″) square pieces.
• The consistency of the mixture matters- it should porous and airy.
• Roast the gram flour in ghee over low flame for 3-4 minutes. Too much roasting will brown the flour and it will spoil the sweet. We are roasting to get rid of the raw gram flour smell.
• Use good quality gram flour for good results.
• This recipe will yield slightly sweeter version of burfis- if you thinks its too much sugar then cut down about 1/4 cup.
• I have used fresh grated coconut which gives the burfi an uplift with taste- suits best. You may also use dry desiccated coconut.
• You may also substitute coconut or use half portion coconut and half with grated veggies like carrot, pumpkin, beetroot will work. Grate and fry the veggies to get rid of the water content and then add it. The color and texture will vary though. Alternately you can also substitute with powdered nuts.
• A few pinch of powered cardamom can be added if you like.
• If for some reason if your burfi doesn’t set, then put it back in the kadai and cook for few more minutes to make them firm.
• If stored in air tight box in a cool place, this will last for a week at room temperature. The sweet has milk and coconut, so better to refrigerate if you live in tropical climate.