7 Cups Burfi is an easy South Indian festival recipe which is especially prepared during Diwali. This burfi is named 7 cups as we use the specified cup of ingredients to make this sweet. This burfi is so simple that even a beginner can prepare it without a fuss.
7 cups burfi tastes exactly like Mysore Pak and Coconut Burfi combo. In Mysore Pak, we don’t add coconut and in coconut burfi, we don’t add gram flour. But in this 7 cups burfi, we add both. So we get the taste of both this combination. Whenever I have a get together I never miss preparing this sweet. All my friends are a big fan of this burfi. Things that should be noted while making this burfi is:
- Bengal gram should be fried until nice aroma comes. If not fried properly you will get the raw smell in the final product.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.
- Either use heavy bottom kadai or a non-stick pan.
- Also, always use Homemade Ghee to get the nice taste.
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If you have sweet tooth use the exact measurements as given below. I used the 1/3rd cup as the measurement and obtained 10 pieces of burfi. Whichever cup you are measuring, use the same cup to measure rest of the ingredients. I also used only 2 and a half cups of sugar instead of 3 cups that is followed in the traditional method. Adjust sugar according to your taste. You can even add 1/4 cup of finely chopped cashews along with this if you like the crunch in between. Now let us see how to prepare this recipe.
- 1 Cup Gram Flour/Kadalai maavu
- 3 Cups Sugar
- 1 Cup Coconut grated
- 1 Cup Milk
- 1 Cup Ghee
- Grease a plate or baking tray with parchment paper applied with ghee and set aside. Now heat a heavy bottom non-stick Kadai, add a tsp of ghee, Bengal gram and dry roast on low flame for about 5-6 minutes until a nice aroma comes. Don't let the color change. Now add sugar, coconut grated, milk, ghee to the kadai.
- Whisk it thoroughly without any lumps. Now turn the flame to medium-high and keep on stirring until the bubbles start to form. Now reduce the flame to medium-low. Again, scrape the sides and keep on stirring until the mixture starts leaving the sides. It will not stick to kadai anymore, that is the right consistency.
- Pour the mixture in the greased tray. Just allow it to set for a while and once it starts to get set, cut it into the desired shape. Burfi is ready.
- Keep flame to medium-low for the entire process.
- Do not leave it unattended.
- Always use fresh Bengal gram powder.
- Fry Bengal gram till you get a nice aroma, do not burn. If not fried properly then you will get the raw smell in the final product.
- The last stage is also important. When the mixture starts leaving the Kadai, immediately switch off the flame and transfer it to greased plate otherwise, it will become hard.
You might also like Paneer Kalakand, Rava Ladoo, Gulab Jamun, Coconut Poli.
Delicious melt in mouth 7 Cups Burfi is ready to relish.
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