7 Cup Burfi | Easy 7 Cup Cake

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by Sil Pancho

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08.30.2021


This decadent 7 cup burfi (also known as 7 cups sweet and 7 cup cake) is a tasty fudge-like sweet made with 7 measures of ingredients. All you need is gram flour, grated coconut, milk, ghee and sugar to make this tasty sweet! Make in 30 minutes and serve during festive or religious occasions.

7 cup barfi recipe, 7 cup cake

About 7 Cup Burfi

This yummy and popular sweet is from South Indian cuisine and is usually made during Hindu festivals. It is also known as 7 cup cake or 7 cup burfi or 7 cups sweet as it is made with 7 measures of ingredients.

It can be made using 7 small bowls, glasses or cups as measurements. For this recipe, I used standard measuring cups.

It is easier to prepare compared to Mysore pak and tastes amazing! It is very similar to a fudge and is firm as well as lightly soft. If you are a beginner then make 7 cup cake first and then try making Mysore Pak.

The ingredients include gram flour (besan), fresh grated coconut, milk, ghee and sugar. Make sure you roast the gram flour for 3 to 4 minutes or till you get a nice nutty aroma from it and then you cook it with the other ingredients.

Once the ingredients are cooked well, the burfi mixture is then poured into a pan or tray and left to set and cool. Then cut into equal sized squares, serve and enjoy!

The Measures for 7 Cups Sweet are:

  • 1 measure gram flour (besan)
  • 1 measure of fresh coconut
  • 1 measure of ghee
  • 1 measure of milk
  • 3 measures of sugar

In my recipe I have used 1 measure and not 1 cup. Thus this includes:

  • ½ cup each of gram flour, coconut, ghee and milk.
  • 1.25 cups of sugar. I have used ¼ cup sugar less.

I originally added 1.25 cups of sugar but I felt the burfi was too sweet. So feel free to reduce the sugar to 1 cup. These sweets are easy to prepare and can be made relatively quickly for any festival or celebration. In fact, you can even use the Indian steel bowls (vati) or a small glass for 1 measure. If you need to feed more people then double the recipe.

Two of my readers Durga aunty and Shubha shared this recipe of 7 cups sweet with me and I made it a couple of times during Diwali. After perfecting the recipe I decided to share it.

If preparing for the goddess or any deities, then you can add a pinch of clove powder and a pinch of edible camphor. 

Step-by-Step Guide

How to Make 7 Cup Burfi

Preparation to make the sweet

1. Measure all the ingredients and set them aside for later. You will need ½ cup of besan, ½ cup of fresh grated coconut, ½ cup of milk, ½ cup of ghee and 1.25 cups of sugar.

Tip: You can add 1 cup of sugar instead if you don’t want the 7 cup cake to be too sweet. Make sure you fill the ghee to the top of the cup.

Do note that I have not filled the ghee till the top as I did not want it to spill out while taking photos.

7 cup burfi ingredietns

2. Grease a tray or a pan with some ghee.

greased tray or pan

Roasting Besan

3. Heat a heavy iron kadai or pan on low heat and add ½ cup of besan or gram flour.

gram flour in a pan

4. Stir often and roast the besan for 3 to 4 minutes or until you get a nice nutty aroma.

roasted gram flour

5. Do not brown the besan.

roasted gram flour

6. Stir continuously while roasting besan.

roasting besan flour

Making 7 Cup Burfi

7. Add ½ cup of fresh coconut, ½ cup of ghee and ½ cup of milk.

coconut, ghee, gram flour and milk

8. Mix very well and don’t worry about the lumps.

coconut, ghee, gram flour and milk mixed

9. Then add 1.25 cups of sugar and ½ teaspoon of cardamom powder.

ghee mixture, cardamom powder and sugar

10. Mix very well and stir so that the sugar dissolves. The mixture should eventually become liquid-like.

liquid-like 7 cup mixture

11. Keep on stirring and cook on low heat.

stirred 7 cup mixture on a low flame

12. The mixture will begin to thicken and reduce.

reduced 7 cup mixture

13. Continue to cook and stir the mixture until the mixture leaves the sides of the pan. Stir and scrape the bottom and sides of the kadai non-stop as you mix. If you do not scrape the pan then the mixture will stick to the pan and get browned or burnt.

Tip: It is best to use a flat steel spatula (palta) when scraping the burfi mixture.

besan mixture

14. Continue to cook the mixture until the ghee gets released from the sides. Once the barfi mixture looks like one molten mass and has some bubbles switch off the heat. Be careful not to cook the mixture too much as the barfi will become hard and crumbly.

burfi mixture in pan

Setting the 7 Cups Sweet

15. Immediately pour the entire mixture into the greased tray or pan.

burfi mixture poured into pan

16. Smooth the top using a spatula or spoon.

smoothed burfi mixture in a pan

17. Allow the burfi to cool down to room temperature.

cooled 7 cup burfi mixture

18. Below is a photo of a set 7 cup barfi block.

set 7 cup burfi

19. Then cut the block into equal sized chunks using a sharp knife. Serve 7 cup burfi or store in an air-tight box. Store burfi at room temperature in cold seasons for about 1 day or you can refrigerate.

cut 7 cup burfi

20. If making for religious festivals then offer the 7 cups sweet to the deities or serve as a sweet.

7 cup burfi recipe

Helpful Tips to make 7 Cup Cake

  • Ingredients: You will need to stir continuosly when cooking the burfi so make sure you measure and prepare all of the ingredients before cooking.
  • Coconut: It add a delicious flavor and texture to this sweet. For this recipe, I used fresh coconut but you can also use desiccated coconut instead if you don’t have fresh coconut at home. If you are using desiccated coconut then you won’t have to cook the barfi for so long.
  • Sugar: Though this recipe calls for seven measurements you can vary the amount of sugar you add depending on your taste. I prefer to add just one cup of sugar to get the perfect balance of sweetness. But in this recipe I have used 1.25 cups of sugar.
  • Stir: When making the burfi mixture continuously stir the mixture to prevent sticking and burning at the bottom of the pan. Once cooked, the barfi mixture should resemble molten mass and have a few bubbles.
  • Scaling: This recipe typically serves four people but if you would like to feed more people then feel free to double or triple the recipe.

FAQs

Can I use dry coconut instead of fresh coconut?

Yes, feel free to use dry coconut instead if you don’t have any fresh coconut on hand.

Why are my barfi is not solid and still sticky after cooling and setting?

The burfi mixture is still sticky because it needs to be cooked for a few more minutes. The stickiness comes from the sugar in the 7 cup burfi mixture when it has not formed 1 or 2 string consistencies. When making burfi a 1 or 2 string consistency is required.

As we are not making the sugar syrup separately you must make sure that the burfi mixture is cooked well. The ghee should release from the sides and the barfi mixture should look like one molten mass with some bubbles. If the mixture looks dense, hard or dry, then sprinkle some water or milk on top to add moisture while cooking.

How long does it take to set 7 cups sweet at room temperature?

It usually takes around 30 to 40 minutes for burfi to set. However, it does depend on the season. In winter burfi mixtures set quickly but in summer it takes longer to set due to the heat.

How many minutes should I roast besan for?

Besan should be roasted for 3 to 4 minutes before adding the other ingredients. Be careful not to burn the besan when roasting as this will effect the taste of the sweet. So stir often when roasting.

More Delicious Sweet Recipes

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

7 cup burfi is a easy and delicious South Indian sweet made with gram flour, ghee, fresh coconut, milk and sugar. It is also known as 7 cup cake or 7 cups sweet as it is made with 7 measures of ingredients.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins



Servings 4

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This 7 Cup Burfi post from the blog archives first published in January 2017 has been republished and updated on 29 August 2021.



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