Seven cup burfi is a popular sweet or fudge made in South India. It is called as a seven cup sweet as the measure of all ingredients together is seven cups.It is usually prepared during Diwali.
seven cup burfi
Other burfi recipes on the blog: Coconut and Mango Burfi Dates Burfi Coconut Burfi
Recipe of Seven Cup Burfi
- 1 cup fresh grated coconut
- 1 cup gram flour
- 1 cup milk
- 1.5 cup ghee
- 2.5 cup sugar
- a pinch of salt
- Grate the coconut, use the finely grated one for this.
- Take a thick bottom pan and mix all the ingredients except salt.
- Heat it on a low flame, keep stirring, as it will easily get burnt.
- Grease a plate with a little ghee.
- Let cook for fifteen to twenty minutes. It becomes a thick porous mass with bubbles all over.
- Sprinkle a little salt and mix well.
- Spread it on the greased plate.
- Make incisions after some time.
- Do not remove them immediately.
- Store in a tight jar.
Take a tip:
- The actual recipe calls for three cups of sugar and one cup of ghee, but I have decreased the sugar and increased with ghee.
- Use good quality besan to get good results.
Seven Cup Burfi
Seven Cup Burfi is a sweet preparation made of fresh coconut and gram flour along with a few other ingredients. Make it for the forthcoming festival and enhance the joy.
fresh grated coconut
pinch of salt
Grate the coconut, use only the finely grated one for making this one.
Take a thick bottom pan and mix all the ingredients except salt.
Heat it on a low flame, keep stirring all the while.
Grease a plate with a little ghee.
It takes about fifteen minutes to be ready. It forms a thick porous mass.
Pour it on the greased plate. Cut them into pieces.
Do not remove immediately.
- Adding of salt is optional.
- Cardamom powder may be used.
- The actual recipe calls for three cups of sugar and one cup of ghee, but I felt it was too sweet.
- Use any cup for measurement but ensure you use the same one for all ingredients.
Wishing all my readers a very Happy Dasara ! May the victory be of the good and truth always. May peace and happiness prevail in this world.
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For the stuffing :
Split pigeon peas ( tur dal) 1 cup
jaggery grated 1 cup
cardamom powder 1/2 tsp
camphor a pinch
dessicated coconut 1/2 cup
cashew pieces and raisins 1/4 cup
For the covering :
wheat flour 1 1/2 cup
rice flour 2 tsp
ghee 1/2 tsp
Other ingredients :
- oil for frying
- flour for dusting
dough for the covering
Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.
In the meanwhile, mix the ingredients of the dough and keep aside covered.
Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.
Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides. Put it on an absorbent paper. Repeat the procedure for all others.
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