7 cup burfi recipe with step by step photos. It 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:
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 to make 7 cup burfi
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.
Setting the 7 cup burfi
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 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.
If you are looking for more burfi recipes then do check:
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
7 Cup Burfi
By Dassana Amit
Ingredients
- 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 (clarified butter)
- ½ cup milk
- 1.25 cups sugar or 200 to 210 grams sugar
- ½ teaspoon cardamom powder
Instructions
preparation
- 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.
- Grease a tray or a pan with some ghee.
roasting gram flour
- Heat a heavy iron kadai or pan. Keep the flame to a low and add ½ cup besan or gram flour.
- Stir often and roast the besan for 3 to 4 minutes or till you get a nice nutty aroma from it.
- Do not brown the besan. Also stir continuously while roasting besan.
making 7 cup burfi
- Once the besan becomes aromatic, then add ½ cup fresh coconut, ½ cup ghee and ½ cup milk.
- Mix very well.
- Then add 1.25 cups sugar and ½ teaspoon cardamom powder.
- Mix again very well and stir so that the sugar dissolves. The mixture will also become liquid like.
- Keep on stirring and cooking on a low flame.
- The mixture will begin to thicken and reduce.
- 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.
- 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.
- If you cook too much, then the burfi will become hard and crumbly.
setting the 7 cup burfi
- Immediately pour the entire burfi mixture in the greased tray or pan.
- With a spatula or spoon, even and smoothen the top.
- Let the burfi become warm or cool down at room temperature.
- 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.
- Offer the 7 cup burfi to the deities or serve as a sweet.
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.
Nutrition Info Approximate values
Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Hi Dassana
Can we use milkmaid instead of milk here? Please suggest.
Thanks in advance.
You can try with milkmaid and I think the recipe should work.
Thank you so much for the recipe and the step by step method. The burfi came out really well and tasted good.
Great to know and thanks for sharing the feedback on the recipe.
So simple and so delicious. Thank you and keep up the good work. 👍
Thank you for the feedback and most welcome.
Hi… Absolutely love your webpage…have some of your recipes and they have turned out to be simple delicious ones 🙂 thank you for this.
Tried the 7cup sweet. Can i use a glass bowl to cool the mix incase i do not have a metal tray?
Thanks Shubhra. I would suggest to use a steel or an aluminium bowl or a baking pan. As when you cut the set 7 cup burfi in slices, the knife will leaves scratches in the glass bowl.
Thank u for your previous reply.
Will get a tray if plan to make more sweets 🙂
Tasted well …but was wayyy off from the texture. Though by now it’s all made and half eaten off as well. Tasted really good. But it was Halwa like(i think someone else also had it of that consistency). Also felt ghee was a bit more…. Reading now that maybe i needed to cook it a bit more…. We froze it …after abt 3-4 hours of hoping it would cool down. And now scooping it off the plate. Thank you again
Welcome Shubra. It looks like more cooking was required as you mention the consistency was halwa like. Sweets like these have to be cooked perfectly so that they set on cooling. It takes some practice and skill. But once you get the knack it is very easy. Ghee is not more in this recipe. Moreover the ghee condenses after cooling and helps in thickening the burfi. I hope this helps and welcome.
Your recipes r super I tried mor than 15recipes of yours
thank you parvathi. glad to know that the recipes are turning out super.