Servings : 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 coconut (preferably fresh but even frozen or desiccated is fine)
- 1 cup ghee, melted
- 1 cup whole milk
- 2 cups sugar
- 1 cup crushed nuts of your choice
- 1/4 tsp. cardamom powder
- 1/4 tsp. salt
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 9×11 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.