7 Cups Sweet | 7 Cup Burfi | 7 Cup Cake

Ingredients

• ½ cup besan (gram flour) or 50 grams
• 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

Steps

Preparation

1. Have the besan, grated coconut, milk, ghee and sugar ready. In place of 1.25 cup sugar, you may use 1 cup.
2. Spread some ghee over a tray or pan to grease it.

Roasting gram flour

1. Heat a heavy iron kadai or pan over low heat and put in the besan or gram flour.
2. Roast, stirring often, for 3 to 4 minutes, or until the besan gives off a pleasant nutty aroma.
3. Keep stirring continuously as it roasts, and do not let the besan brown.

Making 7 cup burfi

1. When fragrant, add the fresh coconut, ghee and milk.
2. Mix until everything is well combined.
3. Follow with the sugar and cardamom powder.
4. Mix thoroughly again and stir to dissolve the sugar. The mixture will turn liquid-like.
5. Continue cooking and stirring over low heat.
6. As it starts to thicken, the mixture also reduces.
7. Cook and stir until it pulls away from the pan's sides, scraping the kadai's bottom and sides as you go. Continuous stirring and scraping prevent sticking and browning or burning. Use a flat steel spatula (palta) to help scrape the besan mixture.
8. Keep cooking even after it leaves the sides, until ghee starts releasing there. Switch off when it is one molten mass with some bubbles and ghee releasing from the sides.
9. Too much cooking will leave the burfi hard and crumbly.

Setting the 7 cups sweet

1. Immediately pour all the burfi mixture into the greased tray or pan.
2. Smooth and level the top with a spatula or spoon.
3. Leave to become warm or to cool at room temperature.
4. Cut with a sharp knife and serve the 7 cup burfi, or keep in an air-tight box. In a cold season, it can stay at room temperature for 1 day, or you can refrigerate it.
5. Offer the 7 cup burfi to the deities or serve it as a sweet.