7 CUP BURFI | BURFI CAKE | QUICK DIWALI SWEET

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7 Cup Burfi is rich and aromatic, quick and easy-to-make, melt-in-mouth Indian sweet or fudge prepared with 5 basic ingredients.

What is a 7 cup burfi or Burfi Cake or Seven cup barfi?

Seven-cup barfi is a traditional south Indian sweet prepared specially during Diwali (Deepawali) where 7 cups of ingredients are used to prepare this fudge. This is very similar to Mysore Pak but easier, also tastes nuttier due to the addition of coconut.

This sweet is prepared only during special occasions and Indian festivals, not on a daily basis due to the high amount of sugar. The traditional recipe uses a 1:1:1:1:3 ratio of besan (chickpea flour ) : ghee :  milk : coconut : sugar.

Simple rule to make 7 cup burfi

Say you are using 1 bowl or 1 cup or 1 part of besan, then follow the same amount or units of measurement for ghee, milk, and coconut. Sugar will be three times – that is, 3 bowls or 3 cups or 3 parts. This is the most traditional way.

I personally feel 3 cups of sugar is too much. It’s overly sweet so I have reduced it to 1 cup and extra 2 tbsp. You can even skip the extra 2 tbsp.

You don’t need any standard cup size. A small bowl or cup measurement of your choice can be used. If you are a beginner to try sweets or burfi, then you can try this as you do not have to worry about sugar syrup reaching string consistency, etc. Add all ingredients one after the another and stir. Lot of arm work – continuous stirring is needed, so this is not for a lazy person 🙂

Because it has besan, coconut, milk, in equal proportions you can even call this besan burfi, coconut burfi, or milk burfi 🙂

While you are here don’t forget to check out my popular MILK BARFI and KAJU KATLI recipes.

You can also check some of the popular Indian recipes on my blog
  • BEST INDIAN SWEETS AND DESSERTS
  • DIWALI SWEETS RECIPES
  • DIWALI SNACKS RECIPES 
Ingredients for 7 cup Burfi | Burfi Cake | Quick and Easy Diwali sweet

1/2 cup Besan or Chickpea flour or Gram flour
1/2 cup grated Coconut (check tips for substitute)
1/2 cup Milk
1/2 cup Ghee or brown butter
1 cup + 2 tbsp Sugar
1/4  tsp Cardamom powder or Elaichi
1 tbsp Almonds or Badam, roughly chopped
1 tbsp Pistachios, roughly chopped

How to make 7 cup Burfi or Burfi cake?
Step 1
  • Grease a tray or plate with ghee or line with parchment or butter paper and keep it ready.
  • Roast almonds and pistachios on low flame until light in color and keep them aside. I love the crunchiness that nuts give to sweets and it looks more festive and pretty. So I generally add it to my recipes. You can even skip it.
  • In the same pan, add chickpea flour and dry roast on medium-low flame till it gives a nutty aroma. Keep sautéing it and make sure not to burn or brown from the bottom.
Step II
  • To this add coconut, milk, ghee and mix very well so that there are no lumps.
  • Add sugar, cardamom powder, and keep stirring the mixture on medium to medium-low flame. The mixture may become liquid-like in texture at this point.
  • Keep stirring and also don’t forget to scrape the sides and bottom else the mixture may start turning brown and burn. Nonstop stirring and scraping is a must to make this burfi. The mixture will thicken and start to reduce.
  • When the mixture starts leaving the sides of the pan, be more attentive as you are close to the final stage. Continue to cook till ghee starts releasing from the sides. When the mixture becomes like a mass with porous texture (bubbles) and ghee starts leaving the sides of the pan, turn off the flame. If you cook more than this burfi will become brittle and break or turn into powder. Basically, keep stirring the mixture till you cannot stir it anymore 🙂
  • Immediately pour this mixture onto the prepared plate or tray and spread using a spatula.
  • Sprinkle the roasted almonds and pistachios and press gently.
  • Using a greased knife, draw lines on burfi when it is still hot.
  • When it is still warm, cut it into pieces.
  • Let it cool down completely. Store in air tight container.

Tips to make the best 7 cup Burfi
  • If coconut is unavailable you can use cashew powder or almond powder.
  • You should stir and scrape throughout the process for best results. If you are not a person who like to do sweets with a lot of arm work I would just say don’t try it as you will not be happy with the result.
  • I used freshly grated coconut to make this sweet. You can also use frozen, dry or desiccated coconut. The texture and cooking time will vary accordingly.
  • Adding nuts is totally optional.
  • Cooking burfi is an art. Cooking for a longer time than needed will make it hard and shorter time will make your barfi soft. Both are not bad to taste but the texture may not be what you are looking for.
  • The color of the barfi will slightly vary depending on the amount of sugar you add, the quality of besan and till what stage you roast besan/chickpea flour.
  • If you are looking for finer burfi you can even pulse the grated coconut to form a fine powder.

How to store 7 cup burfi?

Burfi can be store in an air-tight container at room temperature for 8 to 10 days.

How to make 7 cup burfi or cake using jaggery?

Simply substitute sugar with jaggery powder and follow the same steps. You may see that the color will change because of jaggery and texture will be on the softer side.

How to make vegan 7 cup Burfi or seven cup Cake?

To make vegan 7 cup burfi for Diwali or special occasion, simply substitute milk with almond milk or cashew milk and ghee with 1/4 cup of vegan butter or ghee.

If your burfi has turned hard, soft or chewy

Read the post here – MILK BURFI, I have explained what to do in all these cases.

Some popular Barfi or Burfi Sweet recipes that you can try for festivals, holidays, or any special occasions
  • Milk Barfi or Milk Powder Burfi – most popular recipe on my blog.
  • Kaju Burfi or Kaju Katli 
  • Rose Barfi
  • Mango Coconut Barfi
  • Peanut Butter Fudge
  • Badam Pista Barfi (Almond Pistachio Fudge)
Detailed recipe for 7 cup burfi, seven cup cake, coconut, besan or milk burfi

5 from 11 votes
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7 CUP BURFI | BURFI CAKE | QUICK AND EASY DIWALI SWEET
Prep Time
5 mins

Cook Time
20 mins

 

7 Cup Burfi is rich and aromatic, quick and easy-to-make, melt-in-mouth Indian sweet or fudge prepared with 5 basic ingredients.

Because key ingredients here are besan/chickpea, milk, coconut, you can also call it besan, milk and nariyal burfi too 🙂

Course:

Desserts, sweets
Cuisine:

Andhra Pradesh, Hyderabad, Indian, Karnataka, Kerala, South Indian, Tamil Nadu, Telangana
Keyword:

barfi, barfi sweet, besan barfi recipe, burfee, burfi sweet, Christmas recipes, diwali dishes, diwali food, diwali mithai, holi, holiday, Jaggery, karwa chauth, Mithai, mithai box, nariyal burfi, Navratri Recipes, raksha bandhan, vegan burfi
Servings: 9
Author: Kushi

Ingredients
  • 1/2
    cup
    Besan or Chickpea flour or Gram flour
  • 1/2
    cup
    Grated coconut or Nariyal
    (check tip for substitute)
  • 1/2
    cup
    Milk
  • 1/2
    cup
    Ghee or brown butter
  • 1 cup + 2
    tbsp
    Sugar
  • 1/4
    tsp
    Cardamom powder or Elaichi
  • 1
    tbsp
    Almonds or badam, roughly chopped
  • 1
    tbsp
    Pistachios, roughly chopped

Instructions
Step I
  1. Grease a tray or plate with ghee or line with parchment or butter paper and keep it ready.

  2. Roast almonds and pistachios on low flame until light in color and keep them aside. I love the crunchiness that nuts give to sweets and it looks more festive and pretty. So I generally add it to my recipes. You can even skip it.

Step II
  1. In the same pan, add chickpea flour and dry roast on medium-low flame till it gives a nutty aroma. Keep sautéing it and make sure not to burn or brown from the bottom.

  2. To this add coconut, milk, ghee and mix very well so that there are no lumps.

  3. Add sugar, cardamom powder, and keep stirring the mixture on medium to medium-low flame. The mixture may become liquid-like in texture at this point.

  4. Keep stirring and also don’t forget to scrape the sides and bottom else the mixture may start turning brown and burn. Nonstop stirring and scraping is a must to make this burfi. The mixture will thicken and start to reduce.

  5. When the mixture starts leaving the sides of the pan, be more attentive as you are close to the final stage. Continue to cook till ghee starts releasing from the sides. When the mixture becomes like a mass with porous texture (bubbles) and ghee starts leaving the sides of the pan, turn off the flame. If you cook more than this burfi will become brittle and break or turn into powder.

  6. Immediately pour this mixture onto the prepared plate or tray and spread using a spatula.

  7. Sprinkle the roasted almonds and pistachios and press gently.

  8. Using a greased knife, draw lines on burfi when it is still hot.

  9. When it is still warm, cut it into pieces. Let it cool down completely. Store in air tight container.

Recipe Notes
  • If coconut is unavailable you can use cashew powder or almond powder.
  • You should stir and scrape throughout the process for best results. If you are not a person who like to do sweets with a lot of arm work I would just say don’t try it as you will not be happy with the result.
  • I used freshly grated coconut to make this sweet. You can also use frozen, dry or desiccated coconut. The texture and cooking time will vary accordingly.
  • Adding nuts is totally optional.
  • Cooking burfi is an art. Cooking for a longer time than needed will make it hard and a shorter time will make your barfi soft. Both are not bad to taste but the texture may not be what you are looking for.
  • The color of the barfi will slightly vary depending on the amount of sugar you add, the quality of besan and till what stage you roast besan/chickpea flour.
  • If you are looking for finer burfi you can even pulse the grated coconut to form a fine powder.
  • You can use jaggery instead of sugar if needed. The taste, color, and texture will vary accordingly. 

If you like this burfi or barfi recipe,

Don’t miss to check out some of my favorite and delicious Indian desserts and sweets (meetha or mithai) to try this festival season or any time of the year.

Milk Barfi / Milk Powder Burfi

Kaju Katli / Kaju Barfi

Badam Ladoo (Laddu)

5 Ingredient Nankhatai

Doodhpak, Rice Pudding or Kheer

Vermicelli Kheer

Carrot Halwa, Carrot Pudding

Gulab Jamun

  and  

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