7-cup Sweet/Burfi

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Average: 4.5 (2 votes)
Makes approx 30 pieces

This is one of the easiest desi sweets, anyone can make it and love the results! It's called SEVEN CUP, because the ingredients add up to SEVEN CUPS.

1 cup
besan/chickpea/gram/channa flour
1 cup
(preferably fresh but even frozen or desiccated is fine)
1 cup
ghee, melted
1 cup
whole milk
2 cups
1 cup
crushed nuts of your choice
1/4 tsp.
cardamom powder
1/4 tsp.

You can roast the besan/gram flour beforehand if you want, especially if you feel that the flour you have has a funny raw smell in it. But if you're using fresh gram flour, then there should be no problem. I personally never need to roast my gram flour and it turns out great. :)

To roast the gram flour, mix half of the ghee from the recipe into the gram flour, then cook on low heat in the wok until the gram flour becomes aromatic and turns color to a more golden/darker shade. Once that happens, add all the other ingredients and continue with the recipe. :)

Grease a 9x11 dish/tray and keep it ready.

Mix everything together in a big karai or wok (preferably non-stick) except for the cardamom powder.

Put on medium heat, and keep stirring every after some minutes until the mixture becomes frothy. Now keep a close eye and stir every now and then until the mixture thickens and starts to leave the sides. Add the cardamom powder at this point and mix it in well. The moment the mixture follows the wooden spoon as you stir and leaves the sides and looks somehow semi-solid, spill it onto the greased plate. It normally drops onto the tray in one go. Smoothen it and flatten it down, then you can add any garnishing if you want, like crushed or flaked nuts. I've used flaked almonds.

Let it cool slightly for about 10 minutes. Then, using a greased knife, score/mark the burfi in the shape that you intend to cut it later (squares or diamond shapes). Let it then cool completely before you slice it up.

Store in an airtight container.




Fauzia's Kitchen Fun's picture

Once it cools, refrigerate it to help solidify it further. InshaAllah it will set.

It turned out little gooey (not solid like burfy) even after refrigerating but still very addictive and almost gone. :) Thanks

Salam Fauzia
Can i use butter instead of ghee in the above recipe or oil will do it.

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can.

My burfi did not got hard after cooling. what must have gone wrong? by whole milk you mean liquid milk? not powder milk ?

Fauzia's Kitchen Fun's picture

Sounds like it needed to be cooked a bit longer on the heat. And yes, liquid milk.

do you have the recipe of 'Maghage' or its this recipe?

Fauzia's Kitchen Fun's picture

Sorry no I don't have that recipe.

My burfi is cooling down right in my kitchen.I fear it wont come up as desired.I used butter sticks instead of ghee and used the measuring cup size used in USA. I followed the exact recipe but some how I have a feeling my halwa is little gooey to cut as piece when cooled down.

can i omit the coconut if so what ingrediant shoild i compensate with??

Fauzia's Kitchen Fun's picture

Yes you can and use more crushed nuts to compensate.

Aslm alykm was asking about the other half cup of ghee,u do nt use it any more?

Fauzia's Kitchen Fun's picture

W/Salaam, you add it in with the rest of the ingredients.


No I didn't omit any ingredient but I guess I did overcook. Next time inshallah i will remove quicker. Jazakallah khair

Assalamualaikum eid Mubarak !!
My burfi became very hard. How many minutes should e cook it exactly ?? I was soo looking forward to eat it but it got ruined:(

Fauzia's Kitchen Fun's picture

W/Salaam, have never timed it but once the mixture comes together it is done. Maybe you over-cooked it. You can mash it back into a pan add some ghee and milk and recook it for a few minutes then turn it out again and see if it helps. Do not over-cook it, it should still be wet when you turn it out into a pan. Did you omit any ingredient?

thanks for this great recipe i made it and became a great hit in the family everyone wanted more:)

salam sis!
1cup coconut mean 120g or 200g?

Fauzia's Kitchen Fun's picture

W/Salaam, 120 gm.

jaya rawat's picture

Hello there , how r u ? Landed at ur space by chance and I am happy to be here...tried this recipe of urs and it turned out great . thanx for sharing .

I cooked the burfi long time but it's very soft.can I bake it in the oven

Fauzia's Kitchen Fun's picture

I have never tried baking this, allow it to cool and set in the fridge, it will solidify as it cools.

can I use oil instead of ghee? if so, then the same amount of oil?

Fauzia's Kitchen Fun's picture

W/Salaam, use melted butter in place of ghee, not oil.

ur recipies are always owsum if u cn gv some more recipies of mithaiis

salamm tried ur recipie n comes out really tastyy bt ws too soft look like halwa more than mithaii i grease th plte wth butttr bt still it ws sticking if u cn corrct me whr i hav gne wrng plxxx

Fauzia's Kitchen Fun's picture

W/Salaam, maybe you added more liquid than the recipe needed? Did you cook the mixture long enough?

yeh i do around 20 min or more

Fauzia's Kitchen Fun's picture

Try reducing the liquid ingredients slightly and see if that helps next time. Or alternatively add a bit of crushed or powdered nuts to help absorb any excess moisture.

ok thnx

Assalaam Alaykum wa rahmatullahi wa barakatuhu. Fauziya I have no words to express my gratitude for you. May ALLAH BLESS YOU AAMIIN!!! You're fantastic!!

Hi fauzia, I tried dis one and it came out well...thanks 4 dis receipe
I hav seen white colour barfi displayed in shops...do u know the receipe of white coloured barfi????

Fauzia's Kitchen Fun's picture

Hi, will try and add a milk barfi recipe soon. :)

Salaam dear ..i tried sooji ka halwa and was very delicious..how much gram is one cup besan and coconut?

Fauzia's Kitchen Fun's picture

W/Salaam, thank you. I usually just use the same cup and measure all the ingredients using it instead of weighing separately.