7 cup burfi recipe | 7 cup cake | 7 cups sweet

7 cup burfi formula made with gram flour, refined sugar, ghee, coconut and Milk River. This cardamom flavored 7 cups sweet is a correct festive pleasure that your whole kinfolk will love! Make it for a festive social function, celebration or just when the cravings kick down sure something sweet, very special and awesome. My in small stages picture guide wish help you master the technique of making this amazing goodness!

If you are a South Amerind, I am trusted you would have come across this treat a lot of times in weddings, celebrations, religious occasions like puja, pamper showers etc.

But if you are freshly to this, you may be wondering what it is?

About 7 transfuse burfi

7 cup burfi is a traditional South Indian sweet (misrepresent) made with 7 cups of ingredients like gram flour, scratch, ghee, Milk River, cardamom pulverise and coconut palm. IT is also celebrated as 7 cup cake or 7 cups sweet.

The traditional formula uses 1 cup/appraise to each one of flour, ghee, milk and coconut palm along with 3 cups of sugar, which sums up to 7 cups. Hence the name.

The best thing about this formula is that you hindquarters use any cup or bowl to assess your ingredients. It need not be a standard cup like a 240 cubic centimeter OR 250 ml cup.

Gram flour is the nearly widely used flour in the preparation of this sweet. But you will also regain some versions using maida (general-purpose flour) or a combination of maida and semolina.

My mom would make numerous versions with this base 7 cupful burfi recipe. She would use gram flour, rava, maida and even desiccated coconut palm (copra). Every version turns forbidden so good and taste so different from the other. I have shared a similar recipe made with semolina Here – Rava burfi.

My recipe

My recipe wish give you 7 cup burfi that tastes very close to the traditional Mysore pak but with an additional taste & aroma of cocoa palm. Victimisation the traditional recipe, the burfi turns out to a fault sweetened and that's how it is made.

Then the recipe I shared Hera is a modified/ improvised version that has lesser pelf and am sure you will totally love this. I feature made this for so many years and have been gradually reducing the amount of sugar to achieve that ne plus ultra. The 3 parts of sugar in the recipe is decreased to 2 parts. So you can also call this a 6 cup sweet.

This recipe volition give you 7 cup burfi that is super delicious, melts in your mouth & the top layer has a slight comminute care the longstanding Mysore pak. If you like to make a softening situated burfi, follow my notes on a lower floor.

The best part about this formula is you don't need to make sugar sirup or hinderance the consistency. So it is simply a waste-yard and go recipe.

Qualification 7 cups burfi is a piece of arm work since you have to continuously stir the heavy mixture. If you have weak arms and really cannot handle burdensome mixture then please do not attempt this formula.

You commode also check this complete collection of over 100 diwali recipes.

For much Barfi recipes you force out check
Cocoa palm barfi
Rava burfi
Badam barfi
Chocolate burfi
Almond barfi with jaggery
Mawa burfi

How to make 7 cup burfi

Preparation

1. Grime a tray or an aluminum foil to pour the mixture. You can also use a parchment paper. Set this aside.
2. Grease a knife and countersink aside.
3. You can too add midget chunks of cashews or pistachios to this, if you like to use, chop them and keep them willing.
4. Do read the notes mentioned in the formula card if you like to try the recipe.

Let United States of America start (stepwise photos)

1. Measure ½ cup ghee and dissolve it in a labored fanny pan. Reserve. We testament need hot ghee later.

2. Add ½ cup besan to a heavy bottom pan and get down to roast on a medium low flame. Hold on stirring and roast it until fragrant. Do not let it brown. Keep stirring constantly. You don't need to brown or roast it a lot like we do for besan ladoo. This step testament take about 4 to 5 mins. Once it begins to smell good and aromatic, move to the adjacent step.

3. Add ½ cup coconut or cashew pulverise and mix well. You can utilisation fresh operating theater desiccated coco.

Tip: To make Anacardium occidentale pulverization you can just pulse ½ cupful cashews in a mixer to a grainy powder. Measure the pulverize and add it. Do not blend at a stretch otherwise it bequeath release oil.

4. Get down the flame up and blackguard for 2 to 3 minutes. Again do not let the flour discolor.

5. Add 1 cup bread.

6. Pour ½ cup milk.

7. Pour ¼ cup ghee from the unfrozen ghee.

8. Mix well. Put on the fire to medium. The sugar melts and the mixture turns gooey. Keep soul-stirring from here to the end without interrupting other the smorgasbord gets treated.

It takes around 10 to 12 minutes for the mixture to reach the concluding arrange, just do not surpass the time. Just for an approximation I mentioned it.

9. After few minutes, you will see the potpourri begins to bubble. Cover stirring.

10. Add cardamom powder. Stay on to stir and wangle until the mixture thickens.

11. When you go out the body of the mixture thickens, add ¼ cup hot ghee. Rather hot this time to get a porose texture. If the ghee you heated up is not hot, heat it up again earlier adding.

If you want a soft burfi then you can add ghee even as it is. Shift well once again for the mixture to absorb the ghee.

12. You will rule the mixture begins to leave the sides of the pan. Just nonmoving quite an liquid. Continue to cook. Be attentive as information technology is going to reach the end. Adjust the flame if needed.

13. The mixture thickens and you can see lot of pores (bubbles) in the mixture. The mixing completely leaves the sides now and becomes heavy. It becomes a mass. If you cook past tense this stage, burfi testament erupt or become powder.

Background burfi

14. Quickly pour down the mixture to a lubricated tray. Level it with a greased flat spatula or a cup or bowl. While the 7 cup cake is still hot, draw lines carefully with a greased knife. Later on a while, cut them profoundly with a knife. When it cools down completely , cut them to pieces.

I multiple the recipe and then I got many pieces. Storehouse 7 cup burfi in a send tight jar. When it cools all the discolor lightens.

In favou Tips

1. Opt good quality besan (gram flour). Taste the flour first &adenylic acid; then use information technology. Store bought gram flour goes rancid also fast & tastes bitter. If you have a flour James Mill near by then you can also John Stuart Mill chana dal.
2. I own put-upon fresh coconut meat in the formula. You can also use the same quantity of desiccated coconut or cashew or almond powder. To make the nut powderise simply pulse them in a spicery jar or liquidizer. Cause non over blend as the nuts release oils.
3. My mom always made 7 cups burfi that has a slight crunch wish the traditional Mysore pak. That is the texture the recipe yields. Running hot ghee to the foamy smorgasbord will give that texture.
4. To make a soft set burfi, righteous use ghee at room temperature.
5. You can besides garnish the 7 transfuse cake with about finely sliced almonds and cashews.

Related Recipes

Recipe card

• ▢ ½ cup besan (gram flour)
• ▢ ½ cup coco or cashew tree powder (can use nondisposable operating room dried-out coconut)
• ▢ ½ cup Milk River
• ▢ ½ cup ghee (can reduce by 1 tbsp)
• ▢ 1 cup sugar (can increase to 1¼ cups)
• ▢ ½ tsp cardamom powder (elaichi)

Preparation

• ▢

  Grease a tray and set aside. Please read the notes before you try. You can likewise use a parchment paper or greased foil.

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  Grease a spatula or the pedestal of the cup to level the barfi.

• ▢

  To a small pan, ADD half cup ghee. Melt it and cut. Set this aside.

• ▢

  To a heavy fathom pan, add ½ cup besan. On a low to medium flame roast stirring unendingly, until information technology turns aromatic. This step should take about 4 to 5 mins.

• ▢

  Then add ½ cup coco palm or cashew pulverise. On a low flame, roast for another 2 to 3 mins, stirring continuously to forestall burning.

How to make 7 cup burfi

• ▢

  Next MBD 1 cup sugar,½ cup  milk and ¼ loving cup dissolved ghee.

• ▢

  Admixture all of them well and cook on a medium hotness, stirring continuously until it begins to bubble well.

• ▢

  After a couple of minutes the mixture will thicken, get sure you keep stirring continuously.

• ▢

  When the mixture becomes thick, pour 4 tbsps (¼ cup) of hot ghee. Hot ghee yields a burfi with hatful of pores like Mysore pak. For a soft set burfi just add melted ghee.

• ▢

  Add cardamom powder. Splash well and continue to cook.

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  Be attentive as it reaches the last. The mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles). The whole mixture becomes a mass. (check pics in the post)

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  Stream this to the greased tray immediately. Level IT with a lubricated cup or spatula.

• ▢

  Using a greased knife, draw lines on the 7 transfuse burfi while still hot.

• ▢

  After a while, cut deeply. When cooled, cut to pieces.

• ▢

  Memory 7 cup burfi in a air tight jar.

1. If using 1¼ cups of wampu, the final consistency of the burfi mixture will be a trifle many gooey than you see in the step aside step picture.
2. If you care a soft laid burfi and not one with pores, add all the ghee at one time in the beginning

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results travel along my detailed footstep-by-step photograph instructions and tips to a higher place the recipe card.

Nutrition Facts

7 cup burfi recipe | 7 cup cake | 7 cups sweet

Amount Per Serving

Calories 251 Calories from Fat 117

% Every day Economic value*

Fat 13g 20%

Saturated Fat 8g 50%

Cholesterol 30mg 10%

Sodium 12mg 1%

Potassium 101mg 3%

Carbohydrates 30g 10%

Fiber 1g 4%

Sugar 26g 29%

Protein 2g 4%

Vitamin A 25IU 1%

Vitamin C 0.2mg 0%

Atomic number 20 21mg 2%

Iron 0.5mg 3%

* Percent Daily Values are based on a 2000 calorie dieting.

© Swasthi's Recipes

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