7 Cup Burfi/Seven Cup Burfi – Easy Diwali Sweet/Sweet for Special Occasions or Neivedhyam

Hello Friends,

Today, I am going to share a very easy, extremely tasty 7 Cup Burfi which I made for this Diwali. The name 7 Cup Burfi is just an easy way to remember, that all ingredients are each one cup except sugar alone being 3 cups. But I feel 3 cups of sugar is way too sweet, so I have used only 2 ½ cups, sometimes I add only 2 cups. Though I have made this several times, I was unable to share it with you all, so this time I made sure I click some pictures and share it with you all. It is one such recipe, that even the beginners can try because it does not involve in making the single string sugar syrup etc.  Any way friends, do try out this delectable, tempting and mouthwatering 7 cup burfi and post your comments here. Meanwhile, do check out other interesting Diwali Sweets andDiwali Snacks here and enjoy. Have a wonderful and safe Diwali.

Here’s how to make 7 Cup Burfi with step by step photos…

Other Burfi Variety that might be of your interest...

Thengai Burfi/Coconut Burfi

Ingredients

Besan Flour/Kadalai Maavu/Gram Flour	1 Cup
Sugar/Sarkkarai	2 ½ Cup
Grated Coconut [fresh]	1 Cup
Milk	1 Cup
Ghee [Melted]	1 Cup
Elachi/Cardamom Powder	¼ tsp

Preparation Time: 10 minutes     

Cooking Time: 50 Minutes

Makes: 35 pieces

Author: Priya Anandakumar

Method

Measure all the ingredients like besan flour, sugar, milk, ghee and keep it aside. Grate the coconut, measure and keep it aside.

Grease a plate with ghee and keep it ready.

Heat a heavy bottomed kadai or iron kadai or a pan. Keep the flame on low and add  1 cup of  Besan Flour/Kadalai Maavu.

Roast the besan flour for about 3-4 minutes or until you get a nice nutty aroma from it.

Make sure you keep stirring and cook only on low flame to avoid burning.

The color of besan flour should not change, now switch off the stove.

Add 1 cup of milk, 1 cup of coconut, 1 gup of ghee to the besan flour.

Mix really well without stopping, it will look like the lumps are forming but it will break very easily as keep stirring in ghee.

Now add 2 ½ cups of sugar and mix really well. Now switch on the stove and keep it on low flame.

Keep stirring continuously, the sugar will dissolve and will have a liquid consistency.

Now you need lot of patience, you have to keep stirring on a low flame.

The mixture will thicken and reduce slowly. At this time add the elachi powder/cardamom powder.

You have to cook and stir till the mixture leaves the sides of the pan. Make sure you scrape the sides and the bottom of the kadai and the sides.

Keep cooking for some more time, until the ghee releases from the sides. The burfi mixture will look like one molten mass, with ghee on the sides. Now, it’s time to switch off the stove.

Transfer this entire mixture to the greased plate immediately.

Flatten the top of the burfi with spatula or spoon to just smoothen the top.

Let the 7 Cup Burfi cool down a little.

When it is still hot, cut the 7 Cup Burfi with a knife and store it airtight container.

7 Cup Burfi can be kept at room temperature for couple of days or it can be even refrigerated.

Yes,  7 Cup Burfi is ready for Neivedhyam or to be served for family and guest.

Suggestions:

The original recipe calls for 1 cup each of besan flour, ghee, milk, grated coconut and 3 cups of sugar. But I felt that it was way too sweet.

So, I changed the amount of sugar to 2 ½ cup and the rest of the ingredients to 1 cup, it will add up to 6 ½ cup only but I thinks it’s alright.

You can do slight variations in this you can and ½ cup of cashew powder also.

You have to careful when roasting the besan flour and make sure you keep stirring and do not burn the flour.

After the burfi is done, transfer the contents immediately to the greased tray.

Delicious, tasty and super tempting 7 Cup Burfi is ready to be enjoyed or to be served for god.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…