Seven Cups Burfi

IMG_20161029_184306318.jpgSeven cups burfi

This name sounds very different for a mithai, even I thought the same when first time I read this at my favorite blogger Gayathri Kumar’s blog Cookspot. Read the whole recipe, but I was hesitant to try because didn’t know how it would taste. Though Gayathri’s recipes are no fail and I have tried a lot of them. Maybe I was hesitant because to prepare this sweet raw besan was used, and my experience till now was that if  besan is raw, it wouldn’t taste nice and it will stick in the mouth while eating.

Few weeks before I had gone to Vandana’s house (dear friend in the apartment) and she offered me the same seven cups burfi and packed some for my husband and daughter also.

And did I like the taste?

I loved it!!! and so did my husband and daughter. Now I was determined to give it a try……….

The traditional recipe has total seven ingredients, but I reduced  the amount of sugar, because three cups seemed a bit lot, so now with my version it is 6 cups Burfi.

Ingredients:

Besan          1 cup

Granulated sugar     2 cups

Pure Ghee               1 cup

Grated coconut       1 cup (fresh or dry)

Milk                            1 cup

Procedure :

Grease one big plate and the back portion of a spatula, and keep them separate.

In a vessel mix sugar and coconut and keep them aside.

Sieve besan to avoid lumps. Take a heavy bottom pan or kadai and from one cup ghee tak 1 tbsp and pour in the pan. Switch on gas and add besan in the pan. On medium heat roast it only for 4 to 5 minutes.

After 5 minutes add the mixture of coconut and sugar. Keep the heat on sim till we finish adding all ingredients to avoid it burning from the bottom. IMG_20170312_125937735_BURST000_COVER_TOP

Mix them properly and add ghee.

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Mix ghee properly and add milk.

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Now increase the heat to medium and continuously keep on stirring it.  Sugar will start melting and whole mix will be thin in the beginning, but slowly it will start becoming thick.IMG_20170312_131709627

Keep on stirring, as mixture will be turning more thick and leaving the sides of the pan. This is the indication that mixture is ready to set in the greased plate. IMG_20170312_132502991.jpg

Pour the mixture in greased plate and  spread it evenly with the help of greased spatula. The benefit to pat it with a greased spatula  is that the burfi mixture wouldn’t stick to it. IMG_20170312_133048022.jpg

When this mixture is half cooled, cut it vertically and horizontally. Now let it cool down completely. IMG_20170312_133732999

Take out all the pieces carefully and enjoy this delicious south Indian sweet with your family and friends!

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

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