Seven cup burfi is a popular South Indian homemade sweet variety, it is an easy to make recipe which is made from seven type of ingredients. It tastes very close to traditional Mysore Pak, but with an additional taste & aroma of coconut. It tastes very delicious and a perfect sweet recipe to make on festivals or on any special occasions.
Gram flour – 1 cup
Milk – 1 cup
Ghee – 1 cup
Coconut – 1 cup (grated)
Sugar – 2 cups
Cardamom (elachi) – 1/4 tsp powdered
Sieve the gram flour as there is no lumps in it and keep ready.
Grease a tray with ghee and set aside.
Heat a heavy bottom kadai by adding ghee in it, heat it until it melts,
Remove from the flame and set aside.
Fry gram flour in the same kadai, until it turns aromatic in a medium flame.
Make a low flame, Add coconut and fry for about 2 to 3 minutes on a low flame.
Add sugar. Pour milk, ¼ cup of ghee and stir well.
Cook on a medium heat until it begins to bubble well.
Keep stirring continuously on a medium flame.
Continue cooking until the mixture begins to thicken. Pour half cup of ghee. Hot ghee yields a burfi with a lot of pores.
Add ¼ cup of ghee and stir well. Add cardamom/ elachi powder. The mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles)
Pour this into the greased tray immediately.
Using a greased knife, draw lines on the burfi when still hot.
When it is cooled to room temperature, transfer it to an airtight container.
Enjoy Delicious Homemade 7 cups burfi for any occasion.
This recipe is made with 1 cup each of gram flour, milk, ghee, coconut and 3 cups of sugar. There is no standard cup size to follow, we can just use any cup. You can add sugar to adjust to your taste.
The colour of the burfi depends on the final stage consistency of the burfi mixture, if you like the yellow one you can transfer the mixture immediately to the greased tray, when the mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles), if you like brown in colour cook until the mixture appears to light brown in colour in a low flame (take care not to burn or over roast it).
Quick and easy method – Mix all the ingredients together, stir until the ghee separates from the mixture finally add elachi powder and transfer the mixture to a greased tray and give a cut when the mixture is hot enough.