7 cups burfi recipe – an easy burfi made with besan. This barfi recipe gets its name “7 cups burfi” since 7 cups of ingredients are used to make it. It tastes very close to the traditional mysore pak but with an additional taste & aroma of coconut. It tastes very delicious and is good to make only for occasions like festivals or celebrations as it has high amount of sugar in it. To make this burfi, we don’t need to check sugar syrup consistency which means it is easy even for beginners.
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This recipe is made with 1 cup each of besan, milk, ghee,coconut and 3 cups of sugar. There is no standard cup size to follow, we can just use any cup. I used a 200 ml cup. The burfi turns out overly sweetened and that’s how it is made. I made it a few times before and each time i tried reducing 1/4 cup of sugar. This time i made it with 2 cups instead of 3 cups and it turned out just right in taste, sweetness and texture.
The color of the burfi can be slightly different if the flour is roasted a bit more and more sugar is added. This can also be made to a soft set burfi, do check the notes mentioned in the recipe below.
Preparation for 7 cups burfi recipe:
Grease a tray or an aluminium foil to pour the mixture. You can also use a parchment paper. Set this aside.
Grease a knife and set aside.
You can also add tiny chunks of cashews or pistachios to this, if you like to use, chop them and keep them ready.
Do read the notes mentioned in the recipe card if you like to try the recipe.
7 cups burfi recipe – step by step photos
1. Melt 1 cup ghee in a pan until hot. Set this aside.
2. Add 1 cup besan to the pan and begin to roast until it turns fragrant on a medium flame. Do not let it brown.
3. Add 1 cup coconut and mix well.
4. Lower the flame and roast for 2 to 3 minutes. Again do not let the flour discolor.
5. Add 2 cups sugar. Note: the original 7 cups burfi is made with 3 cups of sugar.
6. Pour 1 cup milk.
7. Pour 1/4 cup ghee.
8. Mix well.Put on the flame to medium. The sugar melts and the mixture turns gooey. Keep stirring from here to the end without interrupting else the mixture gets burnt. It takes around 20 minutes for the mixture to reach the final stage, but do not go by the time. Just for an approximation i mentioned it.
9. After few minutes, you will see the mixture begins to bubble. Continue stirring.
10. Add 1/4 cup more ghee. Stir well for the mixture to absorb the ghee.
11. Add cardamom powder. Continue to stir and cook until the mixture thickens.
12. When you see the consistency of the mixture thickens, add half cup ghee. Preferably hot this time.Stir well again for the mixture to absorb the ghee.
13. You will find the mixture begins to leave the sides of the pan. But still quite runny. Continue to cook. Be attentive as it is going to reach the final stage. Adjust the flame if needed.
14. The mixture thickens and you can see lot of pores (bubbles) in the mixture. The mixture completely leaves the sides now. If you cook past this stage, burfi will break or become powder.
15. Quickly pour the mixture to a greased tray. Level it with a greased flat spatula or a cup or bowl. While the mixture is still hot, draw lines carefully with a greased knife. After a while, cut them deeply with a knife. When it cools down completely , cut them to pieces.
Store in a air tight jar. When it cools completely the color lightens.
South Indian 7 cups burfi recipe or barfi recipe
- 1 cup besan/ chickpea flour/ gram flour
- 1 cup grated coconut (can use frozen or desiccated)
- 1 cup milk
- 1 cup ghee (can reduce by 2 tbsp)
- 2 cups sugar (can increase to 3)
- ½ tsp cardamom powder / elaichi
- Please read the notes before you try.
- Grease a tray and set aside. You can also use a parchment paper or greased foil.
- Heat ghee in a pan and set aside in a cup or bowl.
- Fry besan until it turns aromatic.
- Add coconut and fry for about 2 to 3 minutes on a low flame.
- Add sugar. Pour milk, ¼ cup of ghee and stir well.
- Cook on a medium heat until it begins to bubble well.
- Add ¼ cup of ghee and stir well. Add cardamom/ elaichi powder.
- Continue cooking until the mixture begins to thicken. Pour half cup of ghee. Hot ghee yields a burfi with lot of pores.
- Stir well and cook
- Be attentive as it reaches the final stage. The mixture thickens and leaves the sides of the pan and it turns porous (visible bubbles)
- Pour this to the greased tray immediately.
- Using a greased knife, draw lines on the burfi when still hot.
- After a while, cut deeply. When cooled down, cut to pieces.
If you like a soft set burfi and not one with pores, add all the ghee at one time in the beginning i.e at step 7.