7 cup burfi or 7 cup fudge or seven cup burfi is a sweet recipe. Step by step recipe with photos and a quick video. Also called as seven cup cake.
Seven cup burfi with besan as main ingredient.
An easy glutenfree sweet recipe. South Indian style melt in mouth seven cup burfi.
It tastes delicious and great for any festivals or parties. An authentic Indian dessert easy to make recipe.
It’s a traditional ghee based sweet recipe. It is one among the Diwali sweets prepared in South India.
This burfi can be stored for 10 days as we are using dry coconut and stirring it for 30 minutes will not spoil the burfi.
This is a no sugar syrup fudge preparation. This recipe is a perfect beginner’s recipe.
This is no condensed milk sweet recipe.
If you are making any burfi recipe for the first time, then try this simple burfi recipe.
The only important step is we should know when to stop stirring and pour into the greased plates. This makes the burfi hard or soft in texture.
This burfi ingredients measure is easy to remember. This is one of the earliest sweet recipes, I had learnt from my late grandmother.
From my high school days, I have been preparing this burfi.
Though we say its easy recipe, few of my preparations have gone flop.
First time when I tried, the burfi turned into halwa because I removed the mixture early and the burfi never solidified.
Some other time when I was trying this burfi again, I stirred it for long time and the burfi became hard and couldn’t slice them into pieces.
Initially when I was learning to make this burfi, the bottom of the mixture got burned as I stopped stirring continuously.
So, keep in mind few important points given in this post, HAPPY COOKING!!!
Check a quick video of this 7 cup burfi and try this dish in your kitchen. If you have enjoyed the video do subscribe to Dice n Cook Youtube channel for more food videos.
Let’s see what ingredients are needed to make this
7 cup burfi ingredients
This easy burfi has few ingredients
Gram flour – This is a yellow colour flour, a glutenfree flour. Also called as besan or kadale hittu or chickpea flour
Milk – Thick milk is used in making this burfi.
Ghee – We can use melted or liquid ghee or granular ghee in this recipe.
Sugar – Refined sugar is used in this recipe.
Dry coconut or kobbari – Dry coconut is called as kobbari in Kannada. I have removed outer skin and grated it fine.
Dry fruits or nuts – finely chopped cashewnuts and almonds/badam are used.
How to make 7 cup burfi?
Few preparations before making 7 cup burfi.
Sieve the besan or gram flour to remove lumps. Finely chop the dry fruits for the burfi.
Grease the tray by applying ghee on the surface, so that the burfi comes out clean.
Now lets see how to make 7 cup burfi
Making 7 cup burfi:
Take a thick bottomed wok or kadai. Heat the kadai at medium flame.
Add ghee to kadai, next add finely chopped dry fruits. Here I have used finely chopped almonds and cashewnuts. Fry well in ghee.
In the next step add besan or locally called as kadale hittu. Mix by continuously stirring. Next step we add dry coconut and thick milk.
We mix the ingredients again and add sugar to this.
This is the step we begin with some shoulder work. We must continuously stir the mixture.
After 15 minutes of stirring, we see the sugar melts and mixture becomes thick homogenous smooth texture.
Continue to stir on medium heat, also scrape the sides of kadai.
After 25 minutes of stirring, mixture becomes thick and comes together. This indicates that within next 5 minutes, the burfi mixture will be ready to pour.
Quickly stir for 3 to 5 minutes and pour into greased tray. Immediately spread the burfi mixture evenly with a flat ladle. You can also add a teaspoon of ghee on top and spread the mixture. This helps to get an even surface.
Allow the mixture to cool for 20 to 25 minutes. Now make markings into square shapes. Cool the burfi cubes completely and store in airtight container.
Note: In the above step wise picture, you might feel slight change in colour, this is purely due to light variations.
Recipe notes and tips to get perfect 7 cup burfi
The recipe is very straightforward. But there are few keys to perfect 7 cup burfi
Use equal sized cups for measuring all the ingredients.
Make sure the entire process of making this burfi on medium heat, otherwise we tend to burn the mixture at bottom.
Stirring the mixture continuously is important step otherwise the burfi with get burnt at the bottom.
If you are using three cups of sugar, the burfi becomes overly sweet, and many wouldn’t like it. So here by you can decrease the sugar by half cup or 1 cup.
I have reduced it by half cup and replaced it with half cup dry fruits.
If you pour the burfi mixture early and doesn’t set. Then do not worry, pour the mixture back to the wok. Add one or two spoons of milk and start stirring again until you get right consistency.
Frequently asked questions?
What type of besan or gram flour?
Besan or gram flour is the important ingredient in 7 cup burfi recipe. Fresh and good quality besan flour should be used. Sieve the flour to remove any lumps. This just makes it easier while stirring the mixture.
The colour of besan and ghee also changes the colour of final burfi.
Can we roast the gram flour?
Gram flour can be roasted or used as it is in making this recipe. However, sieving the flour is important to remove lumps.
What type of coconut is used?
Generally fresh coconut grating is added in many recipes. However, we use dry coconut as suggested by my grandmother. This keeps the burfi fresh even for 10 days.
I also recommend peeling the dark outer skin of dry coconut and grate it fine for making this burfi.
What type of kadai or wok is used?
If you are ever wondering what the connection between wok and 7 cup burfi making. Then let me tell you few important pointers.
If the wok is thin bottomed, then the mixture quickly gets stuck to bottom. This burns the mixture.
I always suggest using thick bottomed wok or kadai to make this burfi
Can we refrigerate to cool the burfi?
Yes the tray with burfi mixture can be refrigerated to cool them completely.
How to store 7 cup burfi?
Store 7 cup burfi sweet in airtight container for 10 to 12 days at room temperature.
Can the burfi be stored under refrigeration?
7 cup burfi sweet can be stored under refrigeration however it can also be easily stored at room temperature for 10 to 12 days in airtight container.
How much strength is required for stirring?
If you are a beginner, then keep in mind that making this burfi is lot of shoulder and arm work.
You need to continuously stir the mixture otherwise it gets burnt at the bottom.
Can this recipe be made vegan?
I have not tried the vegan version of this recipe. This recipe cannot be made vegan as ghee is an important ingredient and gives aroma to the burfi.
Can we make this nutfree?
Yes this recipe can be made nut free by excluding the dry nuts used in this burfi recipe.
Can we make this burfi with butter?
I have not tried this burfi recipe with butter. Ghee in this recipe gives nice aroma and texture to burfi.
Can we add powdered nuts?
Yes the dry fruits can be powdered into fine texture and added while making the burfi. I have tried with powdered nuts and they taste really delicious.
For sugar – Cane sugar is a great replacement for refined sugar. You can also use jaggery powder in this recipe. However, the colour of the burfi completely changes.
For milk – this can be replaced with coconut milk. However, the taste of the 7 cup burfi changes and you get more of coconut flavours.
For dry coconut – dry coconut or kobbari is locally available in most parts of India. However, if you do not find it, it can be replaced with dessicated coconut or fresh coconut.
Dry fruits or nuts – dry fruits can be completely omitted. Dry fruits can be either coarsely chopped or finely powdered. Any single dry fruit can be added or a combination of it can be used.
Other burfi recipes on blog you can try
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How to make easy traditional 7 cup burfi sweet
- Ghee – 1 cup
- Dry fruits or nuts – ½ cup (cashewnuts and almonds)
- Gram flour or besan or kadale hittu – 1 cup
- Dry coconut (kobbari) – 1 cup
- Milk – 1 cup
- Sugar – 2 ½ cup
- Sieve the besan or gram flour to remove lumps. Finely chop the dry fruits for the burfi.
- Grease the tray by applying ghee on the surface, so that the burfi comes out clean.
Making 7 cup burfi
- Take a thick bottomed wok or kadai. Heat the kadai at medium flame.
- Add ghee to kadai, next add finely chopped dry fruits. Fry well in ghee.
- Next step is adding besan or kadale hittu. Mix by continuously stirring. We add dry coconut and thick milk.
- Mix the ingredients again and add sugar to this mixture.
- Continue stirring until the mixture leaves the sides of the wok. When you are stirring make sure to scrape the sides.
- After 25 minutes of stirring, mixture becomes thick and comes together or leaves the sides. This indicates that within next 5 minutes, the burfi mixture will be ready to pour.
- Quickly stir for 3 to 5 minutes and pour into greased tray. Immediately spread the burfi mixture evenly with a flat ladle. You can also add a teaspoon of ghee on top and spread the mixture. This helps to get an even surface.
- Allow the mixture to cool for 20 to 25 minutes. Now make markings into square shapes. Cool the burfi cubes completely. Store these delicious seven cup burfi sweet in airtight container.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.