7 Cups Burfi is a popular South Indian dessert recipe which is generally made during the festival season to share with family and friends. 7 Cups Burfi is also called as 7 Cups Cake. The texture and colour are very similar to Mysore Pak, yet it has its own unique taste and flavour.
1 cup besan / gram flour
1 cup ghee / clarified butter
1 cup cashew powder
1 cup coconut, freshly grated
2 cups sugar
1 cup milk
¼ tsp cardamom powder
- In a large heavy bottom kadai add the ghee followed by the besan.
- Mix well making sure the besan is well combined with ghee.
- Now add the cashew powder, coconut, sugar and milk, mixing everything well until well incorporated.
- Keeping the flame on low/sim always, continue to cook ensuring it doesn’t stick to the bottom of the kadhai.
- Keep stirring until the mixture thickens and starts to separate from the pan. This will take about 30-40 mins approximately.
- Transfer the prepared mixture into a greased square cake tin. Using the back of the spatuala, ensure that the top is evenly spread out giving a neat look.
- Allow it to set for 15 mins and then with a sharp knife, cut the burfi into desiered shapes like squares or dimonds.
- Now let the burfi cool down completely.
- Demould the burfi and the pieces would come out easily.
- Store in an airtight container.
- It is recommended to use a full cup, but you can also reduce the quantity, for instance, half cup e
- It might be overwhelming to continuously stir it, till it reaches the desired consistency, but it is unavoidable and you need to be patient about it.
- The shelf life of this sweet is moderate and it lasts for a week. You can refridgerate it, but it would losei ts freshness and become dry and crumbly.