7 Cup Burfi is a popular Indian sweet which is very easy to prepare and tastes delicious. It is known as 7 cup burfi because 7 cups of ingredients are used to prepare this dessert. We can use any size of measuring cup but all the ingredients need to be measured using the same cup. I made this dessert for Navratri this year. I made it again recently when my SIL’s family visited us. They loved it and asked me to share the recipe. It was also loved by my husband’s colleagues at his work place.
As Diwali is just a day away, I thought of sharing this quick and easy to make recipe in my blog. Enjoy making and sharing this tasty dessert with your family and friends. This burfi tastes close to Mysore Pak but much easier to prepare when compared to Mysore Pak. If you like Coconut Burfi and Mysore Pak, then you will love this 7 Cup Burfi as it has both the flavors infused in it.
The traditional version uses 3 cups of sugar but I reduced the quantity to 2&1/2 cups. I think the sweetness is just the way I like it with 2&1/2 cups sugar. This version can be called as 6&1/2 Cup Burfi. You can choose to make it with 3 cups sugar or 2&1/2 cups sugar according to your taste.
Let’s begin the process of making this yummy dessert.
Measuring cup used 1 Cup = 125ml
Besan (Chick Pea Flour) – 1 cup
Granulated White Sugar – 2&1/2 cups (My version)
(3 cups if you want to make the traditional version)
Ghee – 1 cup
Whole Milk – 1 cup
Dry (Desiccated) Coconut Powder – 1 cup
Sliced Almonds – 2-3 Tbsp.(as needed for garnishing)
Line a 8×8 inches baking tray with a aluminum foil or parchment paper. Grease it with ghee. Keep aside.
Take a wide thick bottomed pan. Sieve the besan into it. Add coconut powder and sugar. Mix it well. Add milk and ghee in the same pan.
Place the pan on medium heat. Keep stirring (this is a very important step throughout the process to make sure the contents do not burn).
When the contents in the pan start to bubble, lower the heat. See the picture below. Keep stirring the ingredients and continue to cook.
The pictures in the step 4 and Step 5 were taken in the night time when I made this dessert recently (Just to make it easy to understand the process). The garnished burfi pictures in the decorative tray were taken in the day light during Navratri. You can see a slight difference in the color of burfi because of that reason. I was totally exhausted on that day and couldn’t take more pictures.
Continue to cook until the mixture comes together and starts leaving the sides of the pan. At this stage, the mixture also looks darker yellow in color. See the below picture. I have cooked just few more seconds after this consistency is reached. If you remove it too early from the heat, then it will not solidify and or it will form a very soft burfi. If you cook for longer time after this stage, the mixture becomes crumbly and you cannot make the burfi. Watch closely. Do not move away. To check if the mixture is ready, drop a small amount of the mixture on a small greased plate and the mixture should solidify immediately.
Transfer this mixture immediately to the prepared baking tray. Spread it evenly by patting it with the back of a greased spoon or a greased small flat bottomed cup. Add chopped almonds and press them gently on top. Let it cool for few seconds. Grease a knife with ghee. While the mixture is still warm, make marks on it with the greased knife.
Let it cool completely. The pieces will separate very easily. Store them in an air tight container. Enjoy this easy and delicious homemade dessert!!!!!
Happy Deepavali / Diwali in advance !!!!!