7 cup burfi recipe with step by step photos – 7 cup burfi is an easy and delicious south indian sweet that can be made for any festive or religious occasion.

7 cup burfi is also called as 7 cup cake. at home we call 7 cup barfi a close relative of mysore pak. it is easier to prepare as compared to mysore pak and tastes good too. for beginners, i would suggest to try 7 cup burfi first and then try the mysore pak recipe.

as the name suggests, 7 cup burfi includes 7 cups or 7 measures of ingredients.

ingredients used for making 7 cup burfi are

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

in this recipe i have not used 1 cup of each ingredient but 1 measure. so i have used:

• ½ cup of the main ingredients and
• 1.25 cups of sugar.

even with 1.25 cups of sugar, i felt the burfi to be more on the sweeter side. so you can reduce the sugar to 1 cup. the recipe is very easy to prepare and can be made quickly for any festival or celebration. in fact you can even use the indian steel bowls (vati) or a small glass for 1 measure. recipe can be doubled, but will involve more handwork.

in fact two of my readers durga aunty and shubha has shared 7 cup burfi recipe with me. so i made a couple of times and during diwali also, but was not able to share the recipe then. hence thought of sharing the barfi recipe just before republic day.

if preparing for the goddess or any deities, then you can add pinch of clove powder and a pinch of edible camphor. few more sweets which you can make with besan are:

1. besan halwa
2. besan ladoo
3. besan barfi

if you are looking for more burfi recipes then do check:

• kaju katli
• coconut barfi
• burfi recipe

4.55 from 11 votes

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7 cup burfi recipe

easy and delicious south indian sweet made with gram flour, ghee, fresh coconut, milk and sugar.

course sweets

cuisine south indian, tamil nadu

prep time 5 minutes

cook time 25 minutes

total time 30 minutes

servings 4

rough calories per serving 512 kcal

author dassana

ingredients (1 cup = 250 ml)

• ½ cup besan (gram flour) OR 50 grams besan
• ½ cup fresh coconut OR 35 grams fresh coconut
• ½ cup ghee OR 100 to 110 grams ghee
• ½ cup milk
• 1.25 cups sugar OR 200 to 210 grams sugar
• ½ teaspoon cardamom powder (choti elaichi powder)

how to make 7 cup burfi recipe

preparation for 7 cup burfi

1. take all the ingredients and keep them ready – ½ cup of besan, ½ cup grated coconut, ½ cup milk, ½ cup ghee and 1.25 cups sugar. you can also use 1 cup sugar.

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

roasting besan

1. heat a heavy iron kadai or pan. keep the flame to a low and add ½ cup besan or gram flour.

2. stir often and roast the besan for 3 to 4 minutes or till you get a nice nutty aroma from it.

3. do not brown the besan. also stir continuously while roasting besan.

making 7 cup burfi

1. once the besan becomes aromatic, then add ½ cup fresh coconut, ½ cup ghee and ½ cup milk.

2. mix very well.

3. then add 1.25 cups sugar and ½ teaspoon cardamom powder.

4. mix again very well and stir so that the sugar dissolves. the mixture will also become liquid like.

5. keep on stirring and cooking on a low flame.

6. the mixture will begin to thicken and reduce.

7. continue to cook and stir till the mixture leaves the sides of the pan. while stirring also scrape the bottom of the kadai and the sides. if you do not scrape, then the mixture starts sticking and gets browned or burnt. so you have to non stop stir and scrape. do use flat steel spatula (palta) as this helps in scraping the besan mixture.

8. even after leaving the sides of the pan, continue to cook till you see ghee releasing from the sides. when the burfi mixture looks like one molten mass with some bubbles and ghee releasing from the sides, then switch off the flame. 

9. if you cook too much, then the burfi will become hard and crumbly.

10. immediately pour the entire burfi mixture in the greased tray or pan.

11. with a spatula or spoon, even and smoothen the top.

12. let the 7 cup burfi become warm or cool down at room temperature.

13. then cut with a sharp knife and serve 7 cup burfi or store in an air-tight box. you can keep the barfi at room temperature in a cold season for a couple of days or refrigerate.

14. offer the 7 cup burfi to the deities or serve as a sweet.

recipe notes

• recipe can be doubled, but will involve more handwork.
• you can use desiccated coconut instead of fresh coconut. with desiccated coconut, the cooking time will be less. 
• you can also reduce the sugar to 1 cup. 

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preparation to make 7 cup burfi

1. take all the ingredients and keep them ready – ½ cup of besan, ½ cup grated coconut, ½ cup milk, ½ cup ghee and 1.25 cups sugar. you can also use 1 cup sugar. do note that i have not filled the ghee till the top as i did not want it to spill out while taking pics.

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

roasting besan

3. heat a heavy iron kadai or pan. keep the flame to a low and add ½ cup besan or gram flour.

4. stir often and roast the besan for 3 to 4 minutes or till you get a nice nutty aroma from it.

5. do not brown the besan.

6. stir continuously while roasting besan.

making 7 cup burfi

7. now add ½ cup fresh coconut, ½ cup ghee and ½ cup milk.

8. mix very well. don’t worry about the besan lumps.

9. then add 1.25 cups sugar and ½ teaspoon cardamom powder.

10. mix again very well and stir so that the sugar dissolves. the mixture will also become liquid like.

11. keep on stirring and cooking on a low flame.

12. the mixture will begin to thicken and reduce.

13. continue to cook and stir till the mixture leaves the sides of the pan. while stirring also scrape the bottom of the kadai and the sides. if you do not scrape, then the mixture starts sticking and gets browned or burnt. so you have to non stop stir and scrape. do use flat steel spatula (palta) as this helps in scraping the besan mixture.

14. even after leaving the sides of the pan, continue to cook till you see ghee releasing from the sides. when the barfi mixture looks like one molten mass with some bubbles and ghee releasing from the sides, then switch off the flame. if you cook too much, then the barfi will become hard and crumbly.

15. immediately pour the entire mixture in the greased tray or pan.

16. with a spatula or spoon, even and smoothen the top.

17. let the 7 cup burfi become warm or cool down at room temperature.

18. below a pic of 7 cup burfi block after getting set.

19. then cut with a sharp knife and serve 7 cup burfi or store in an air-tight box. you can keep the barfi at room temperature in a cold season for a couple of days or refrigerate.

20. offer the 7 cup burfi to the deities or serve as a sweet.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.