7 Cup Burfi Recipe | 7 Cup Sweet Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is a tasty and traditional sweet from the Tamilnadu cuisine, especially made during Diwali time, as it yields a lot if prepared in small portion also, so the best option to distribute to friends and relatives. For those who are wondering what is that 7 cup? it is not that 7 different ingredients, the same cup is used to measure all the ingredients, which totally counts 7 cups, hope you can understand the concept. The ingredients are just the basic ones like besan flour, ghee, coconut, milk, and sugar. Also, the colour of the barfi changes accordingly to the type of besan flour and ghee used. I have used desiccated coconut here, which can be easily replaced with freshly grated coconut or carrot too, which lends beautiful colour. It looks like Mysore Pak, but super easy to prepare as no string consistency is needed, so it is a beginner’s recipe. If interested check my 100+ Diwali sweets and snacks recipes here.
Check my other Burfi Recipes like
1. Dodha Burfi
2. Coconut / Thengai Burfi
3. Kalakand Burfi
4. Maida Burfi
5. Rava Coconut Burfi
6. Milk Powder Burfi
7 Cup Sweet Recipe
7 Cup Burfi Recipe | 7 Cup Sweet Recipe
Ingredients
- 1 Cup Besan Flour
- 1 Cup Ghee
- ½ Cup Cashew Powder (Optional)
- 1 Cup Grated Coconut
- 3 Cups Sugar
- 1 Cup Milk
Instructions
- First, measure and keep all the ingredients ready. For 1 cup of besan flour, I used 3 cups of sugar, you can reduce sugar to 2.5 cups, but not less than that, else burfi will not set. Use the same cup to measure all the ingredients, to get a flawless barfi. Also, line a tray with butter paper or grease it with ghee directly to pour the burfi mixture.
- Keep the milk, ghee (at room temperature for a smooth Barfi), and cashew powder ready. For making cashew powder: pulse the cashews in a dry mixer to a coarse powder, don't grind for a long time, otherwise, the cashews start releasing oil.
- In a heavy-bottomed pan, add the besan flour. Simmer the flame completely and roast it for about 5 minutes, until the raw smell leaves and ensure not to burn it. For a porous textured burfi, roast it for more time.
- To the roasted besan flour, pour the ghee.
- Mix both the besan flour and ghee continuously, until there are no lumps. I removed the pan from the stove and then mixed it.
- Bring back the pan to the stovetop and add the cashew powder.
- Now, add the desiccated coconut (if using fresh coconut, roast it separately without any moisture and then add it).
- Then, add the sugar.
- Immediately, pour the milk.
- Mix in low flame, until the sugar dissolves completely.
- After 10 to 12 minutes, the mixture starts to bubble in the center. Then, the bubbles spread all over the mixture.
- After that stage, the whole mixture turns frothy.
- Continue the mixing in low flame, the mixture starts to leave the sides of the pan and it follows the ladle. Immediately, switch off the flame, don't cook furthermore, else the barfi turns brittle.
- Then transfer the burfi mixture to the tray. Level it with a ladle or a flat-bottomed vessel. Set aside for 15 minutes to 20 minutes.
- When the burfi is warm itself, draw lines with a knife or pizza cutter to make it into pieces.Try this 7 Cup Sweet Recipe for this coming Deepavali festival.
Notes
Tips for 7 Cup Sweet
1. Use the same cup to measure all the ingredients to get a flawless barfi (if using 1 cup same for all). 2. Use good quality besan flour and ghee for a tasty 7 cup burfi recipe. Also, the colour of this burfi changes accordingly to both of these ingredients used (quality). 3. Roast the besan flour on low flame till the raw smell leaves. If roasted in high flame, it gets burnt and smells bad too. 4. For a porous textured burfi, roast the besan flour for more time (about 10 minutes). 5. For a smooth textured 7 Cup Burfi Recipe, use ghee and milk at room temperature. 6. Addition of cashew powder is optional, but it lends a nice taste to the barfi. It can be replaced with almond powder or an equal measure of both can be used. 7. I used desiccated coconut. If using freshly grated coconut, roast it separately, until all the moisture is absorbed, and then use it. 8. Also, grated coconut can be replaced with the same quantity of grated carrot, it gives a beautiful colour too. Otherwise, an equal measure of coconut and carrot can be used. 9. Always do the whole process in low flame, else you will mix the consistency. Once the mixture forms a mass itself (that is, if it follows the ladle), switch off the flame. 10. If cooked more than the pourable consistency, the barfi turns brittle.To Troubleshoot: Cool the mixture, grind it in a blender with little water. Then, pour it into the pan and proceed again. 11. The shelf life of this 7 Cup Sweet Recipe is 5 days when kept outside and 15 days under refrigeration.
7 Cup Cake Recipe
Method for 7 Cup Burfi Recipe
1. First, measure and keep all the ingredients ready. For 1 cup of besan flour, I used 3 cups of sugar, you can reduce sugar to 2.5 cups, but not less than that, else burfi will not set. Use the same cup to measure all the ingredients, to get a flawless barfi. Also, line a tray with butter paper or grease it with ghee directly to pour the burfi mixture.
2. Keep the milk, ghee (at room temperature for a smooth Barfi), and cashew powder ready. For making cashew powder: pulse the cashews in a dry mixer to a coarse powder, don’t grind for a long time, otherwise, the cashews start releasing oil.
3. In a heavy-bottomed pan, add the besan flour. Simmer the flame completely and roast it for about 5 minutes, until the raw smell leaves and ensure not to burn it. For a porous textured burfi, roast it for more time.
4. To the roasted besan flour, pour the ghee.
5. Mix both the besan flour and ghee continuously, until there are no lumps. I removed the pan from the stove and then mixed it.
6. Bring back the pan to the stovetop and add the cashew powder.
7. Now, add the desiccated coconut (if using fresh coconut, roast it separately without any moisture and then add it).
8. Then, add the sugar.
9. Immediately, pour the milk.
10. Mix in low flame, until the sugar dissolves completely.
11. After 10 to 12 minutes, the mixture starts to bubble in the center. Then, the bubbles spread all over the mixture.
12. After that stage, the whole mixture turns frothy.
13. Continue the mixing in low flame, the mixture starts to leave the sides of the pan and it follows the ladle. Immediately, switch off the flame, don’t cook furthermore, else the barfi turns brittle.
14. Then transfer the burfi mixture to the tray. Level it with a ladle or a flat-bottomed vessel. Set aside for 15 minutes to 20 minutes.
15. When the burfi is warm itself, draw lines with a knife or pizza cutter to make it into pieces.
Try this 7 Cup Sweet Recipe for this coming Deepavali festival.
7 Cup Barfi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply