Seven cups burfi
This name sounds very different for a mithai, even I thought the same when first time I read seven cups burfi post at my favourite 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 (gram flour) 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.
Besan (gram flour) 1 cup
Granulated sugar 2 cups
Pure Ghee 1 cup
Grated coconut 1 cup (fresh or dry)
Milk 1 cup
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 take 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.
Mix them properly and add ghee.
Mix ghee properly and add milk.
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.
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.
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.
When this mixture is half cooled, cut it vertically and horizontally. Now let it cool down completely.
Take out all the pieces carefully and enjoy this delicious south Indian sweet with your family and friends!