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How to make easy traditional 7 cup burfi sweet

7 cup burfi or 7 cup fudge or seven cup burfi or 7 cup cake is a sweet recipe. Step by step recipe with photos and a quick video. An easy glutenfree sweet recipe. South Indian style seven cup burfi. It tastes delicious and great for any festivals or parties.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert, Sweet
Cuisine: karnataka, South India
Keyword: burfi, fudge recipe, ghee, Glutenfree, Indian Sweets, Karnataka, traditional sweet
Servings: 30 fudge
Author: Pavithra M Adiga


  • 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.




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.
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