7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe (2024)

7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe (1)

7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe (2)Mullai April 4, 2016 26032 4 Comments

Desserts

7 Cup Burfi, 7 cup Barfi, 7 cup cake or 7 cup sweetis an easy burfi made with 5 ingredients, the total of the ingredients measures to 7 cups and hence its named as 7 cup sweet. It looks like a Mysore pak with a soft feel and at the same timea crunchy finish like that of acoconut burfi. We at home usuallymakethisduring deepavali for distribution to our friends & neighbors… well this time i didn’t have an occasion, saw my friend Swathi post her version of 7 cup burfi, a more healthier version compared to mine- what can i say… instant craving which kind of kindled me to make a batch. Lets’ get into the recipe…..

7 CUP BURFI RECIPE / 7 CUP BARFI / HOW TO MAKE 7 CUP SWEET / 7 CUP SWEET RECIPE / 7 CUP CAKE / SEVEN CUP SWEET / BESAN COCONUT BURFI / BESAN NARIYAL BURFI / CHICKPEA FLOUR COCONUT BURFI / BESAN BURFI / COCONUT BURFI / DIWALI RECIPES / FESTIVE RECIPES / DIWALI SWEETS / DEEPAVALI SWEETS / BURFI RECIPES / BARFI RECIPES /7 கப்கேக் /7 கப் பர்பி / BARBI / EASY DIWALI SWEETS / SWEETS / SOUTH INDIAN SWEETS

Ingredients
Besan / Kadalai Maavu / Gram flour1 cup
Ghee1 cup
Fresh grated coconut1 cup
Milk1 cup
Sugar (cut down the sugar by 1/4 cup if you prefer less sweet)3 cups
Ghee (for roasting besan)1 tablespoon

Take a sturdy kadai or any non stick pan. Heat a tablespoon of ghee.

When the ghee melts, add the Besan / Kadalai Maavu.

Lightly roast the besan flour in the ghee. (Make sure you don’t brown the flour- keep the flame over low setting and roast for about 3- 4 minutes, just enough to remove the raw besan smell. Once done sieve to remove lumps and set aside.

Now grease a plate or tray with ghee and keep it ready.

Now return the roasted besan flour, coconut and sugar in a pan and heat it over low medium flame.

Once you mix they tend to looks like a coarse textured flour mixture.

Slowly add milk to mixture.

The sugar will start to melt and mixture will have runny consistency to it at this stage.

As the mixture heats up , it will start to thicken slowly. Now add 1/2 cup of ghee at this stage and keep stirring.

After about 5 minutes, the mixture will start to bubble vigorously. Now add the 1/4 cup of ghee and keep stirring. This mixture easily browns if left in the pan, keep stirring all the time.

While that is happening, keep a bowl or cup filled with room temperature water.

Scoop a little of that bubbling mixture and add it to the water to check consistency.

Now drain all the water – the burfi mixture will be sticking to the cup, using your fingers gather and roll it.

The mixture should not melt and roll up like a soft ball as shown. This is the right stage to switch off.

The mixture will be very porous as shown and will start to leave the sides to roll up like a mass. Add in the last 1/4 cup ghee and give a quick stir and switch off. (the entire process from start to finish will be around 20 – 25 minutes over low medium flame)

Immediately transfer it to the greased plate.

Let it sit for 20 minutes to cool.

The burfi mixture must have set by this time, using a knife cut them into little diamond or square shape pieces.

Carefully remove and store in an air tight box.

Notes

  • Makes 32 (2″x 2″) square pieces.
  • The consistency of the mixture matters- it should porous and airy.
  • Roast the gram flour in ghee over low flame for 3-4 minutes. Too much roasting will brown the flour and it will spoil the sweet. We are roasting to get rid of the raw gram flour smell.
  • Use good quality gram flour for good results.
  • This recipe will yield slightly sweeter version of burfis- if you thinks its too much sugar then cut down about 1/4 cup.
  • I have used fresh grated coconut which gives the burfi an uplift with taste- suits best. You may also use dry desiccated coconut.
  • You may also substitute coconut or use half portion coconut and half with grated veggies like carrot, pumpkin, beetroot will work. Grate and fry the veggies to get rid of the water content and then add it. The color and texture will vary though. Alternately you can also substitute with powdered nuts.
  • A few pinch of powered cardamom can be added if you like.
  • If for some reason if your burfi doesn’t set, then put it back in the kadai and cook for few more minutes to make them firm.
  • If stored in air tight box in a cool place, this will last for a week at room temperature. The sweet has milk and coconut, so better to refrigerate if you live in tropical climate.

Written by Mullai

7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe (23)

Modest, friendly andhardworking. "Virgoans Rule"..

7 CUP BURFI RECIPE- 7 cup Sweet – Seven cup Barfi recipe (2024)

FAQs

Why is my Barfi sticky? ›

There are two reason for this, either it is not completely cooked or you had put that burfi mixture on flame while cooking for more than the required time after adding sugar into it.

What is Indian burfi made of? ›

Barfi is one of many milk-based Indian sweets. Traditionally, it would have been made by slowly cooking milk down for hours until it condensed into the dough-like evaporated milk solids known as khoya or mawa. A quicker and easier way of making barfi starts with milk powder instead.

What to do if barfi does not set? ›

Troubleshooting: if your besan burfi doesn't set then simply add it back to the pan and cook for a few minutes until the mixture slightly thickens and leaves the pan. This tastes the same except the texture is slightly different and your burfi will be lighter in color.

Why is my burfi grainy? ›

This wonderful fudge-like sweet is made predominately with gram flour or chickpea flour (besan). Gram flour has a delightful nutty aroma and lends the burfi its characteristic grainy texture. When roasted, the flour develops deeper nutty notes that permeate through the burfi.

How is burfi prepared? ›

Manufacture of burfi involves blending and kneading of khoa and sugar, preferably at low temperature (about 50-60oC) until a smooth and hom*ogenous product is formed. The setting of this mixture at an appropriate temperature is essential for developing desirable texture in burfi.

What is barfi called in English? ›

बर्फ़ी (barfi) - Meaning in English

Barfi or burfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (barf) for snow. Barfi is consumed throughout India and Pakistan and is especially popular in North India.

What is the size of burfi? ›

Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.

Should barfi be kept in fridge? ›

Milk-based sweets: Sweets like Rasgulla and Sandesh typically last 2-3 days when stored in the refrigerator. Dry sweets: Dry sweets like Barfi and Chikki can last up to 2 weeks when stored in an airtight container in a cool, dry place.

Why is my Besan barfi chewy? ›

It is easy enough to make and being able to judge when exactly to pour the burfi mixture onto the greased tin/ plate is critical. If the mixture is not thickened enough at this point, the result will be a chewy burfi which doesn't quite set. If the mixture is overcooked, then the burfi becomes dry and a bit hard.

Do you put barfi in the fridge? ›

Leave to cool and harden; this can take up to 1 hr. Once cooled and hardened, cut into 12 pieces to serve or store in an airtight container in the fridge for up to 4 days.

What to do if barfi is too sweet? ›

In case of extra sweet laddoo or barfi, mix some khoya/mawa in the mixture and then make the mithai.

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