7 Cup Burfi | Seven Cup Cake

7 cup Cake or Burfi is the perfect beginner burfi recipe to make during the festival season. It is a very quick to make recipe and does not require any special skills to make. And the best part is it is ready in under 30 minutes. 

Festivals are not complete without a traditional dessert. Indian festivals revolve around food and sweets / desserts are an very important part of the celebration. This 7 cup Burfi is one of the easiest and quickest recipe we could make to distribute and enjoy with our friends and family. 

If this is you first time trying a burfi, then Seven Cup Burfi would have to be it. This is a starter burfi as it does not involve complicated measuring or ingredients. This recipe does not involve testing for the string consistency of the sugar syrup or even better we don’t even have to make a sugar syrup. This is literally a dump and stir dessert recipe. 

What is a 7 Cup Cake

The recipe got its name for the reason that when you add the amount of ingredients added, it comes to 7. When I say I used one part of the ingredient, it means it equals the measure 1. So when adding the ingredients, make sure you use the same measure cup for all the ingredients. 

This 7 Cup cake can also be loosely called as Besan Burfi as we use chick pea flour / kadalai Maavu in the recipe.

Ingredients needed 

We need 5 ingredients to make this recipe.

• Besan also known as Kadalai Maavu or chick pea flour. We will need one part / 1 cup of it. 
• Sugar –  We can use granulated sugar for the recipe. If you are using raw sugar, the color of the burfi might be a little darker. We will be using 3 parts. 
• Milk – I use regular 2 % fat milk. We can use full fat milk as well. We will need 1 part of milk. 
• Coconut – Grated fresh coconut works the best. We need 1 part / 1 cup of coconut. 
• Ghee – we need clarified butter or ghee for the recipe. Homemade or store bought would work for the recipe. And finally we will be using 1 part of ghee. 

Do the math and they would equal 7 parts / 7 cups. 

We need to have a greased plate ready to pour the prepared burfi. 

Also sieving the besan / kadalai maavu helps in making a smooth burfi without any lumps. 

Making the Burfi

• In a non stick pan, fry the besan/kadalai maavu for few minutes until the raw smell goes away and the flour starts turning aromatic. Make sure not to fry it too long and don’t let it change color. (step 1)
• Add the grated coconut to roasted flour. (step 2)
• Next add the entire measure of the sugar. (step 3)
• And the milk. (step 4)
• And lastly ghee. (step 5)
• Mix everything together in low flame and you will notice that the mixture liquefies as it heats. (step 6)

• Look at the collage below to see how the 7 cup burfi cooks and forms a perfect fudge like texture at the end.
• Once the mixture starts becoming foamy at the ends of the pan and the whole mixture starts to wrap around the ladle, we know it is time to pour it out into the prepared / greased plate.

Let the 7 cup cake cool down a bit and then using a greased sharp knife, shape it into desired size pieces. I have mine at about 1 inch square piece. 

Let it cool further and then once completely cool, store it in an airtight container. 

Expert Tips and FAQ’s

• Frying the besan helps bring the strong smell of the raw chick peas flour down. Make sure you just fry it enough to turn pleasantly aromatic and not to let it change color. 
• Freshly grated coconut works the best for the recipe. If your grated coconut is larger in size, running it through a blender to grind it into a finer size. This will help in making a smoother burfi. 
• Ghee is very important for the flavor and texture of the burfi. I have not tried using anything else other than ghee. 
• Finding the end stage can be a little tricky. What helps for me is to looks for foaming and bubbling at the corners when we stir the burfi and also the frothy bubbles will be much lighter in color. 
• Make sure to pour the burfi out right away to the greased plate. Once it reaches the end stage, staying in a hot pan keeps cooking the burfi and it will become too hard and crumbly.
• If you have to make a mistake when trying this recipe, it is saferr to cook it more than less. Less cooked burfi will be very fudgy and chewy. 

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7 CUP CAKE | 7 CUP BURFI

7 cup Cake or Burfi is the perfect beginner burfi recipe to make during the festival season. It is a very quick to make recipe and does not require any special skills to make. And the best part is it is ready in under 30 minutes. 

5 from 14 votes

Print Pin Rate

Course: Dessert

Cuisine: South Indian

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 40 pieces

Calories: 120kcal

Author: Sandhya Ramakrishnan

Ingredients

• 1 cup Kadalai maavu/Besan/chick pea flour
• 1 cup Coconut grated
• 1 cup Milk
• 1 cup Ghee
• 3 cups Sugar

Instructions

• Grease a large plate or a cookie tray with about a tsp of ghee and keep aside.
• In a non stick pan, fry the besan/kadalai maavu for few minutes until the raw smell disappears and it starts to become aromatic.
• Add the rest of the ingredients ; coconut, milk, sugar and ghee and mix well.
• Keep mixing and you will notice that the mixture liquefies and then as you keep cooking it will become thick.
• Once you notice that the corners of the mixture are bubbling and it starts leaving the sides, transfer it to the greased plate and flatten them as best as you can.
• In a few minutes, when still warm, cut the burfi into desired shape and leave it to cool in the plate.
• When cooled completely, remove the 7 Cup Cake and store it airtight.

Notes

Expert Tips and FAQ's

• Frying the besan helps bring the strong smell of the raw chick peas flour down. Make sure you just fry it enough to turn pleasantly aromatic and not to let it change color. 
• Freshly grated coconut works the best for the recipe. If your grated coconut is larger in size, running it through a blender to grind it into a finer size. This will help in making a smoother burfi. 
• Ghee is very important for the flavor and texture of the burfi. I have not tried using anything else other than ghee. 
• Finding the end stage can be a little tricky. What helps for me is to looks for foaming and bubbling at the corners when we stir the burfi and also the frothy bubbles will be much lighter in color. 
• Make sure to pour the burfi out right away to the greased plate. Once it reaches the end stage, staying in a hot pan keeps cooking the burfi and it will become too hard and crumbly.
• If you have to make a mistake when trying this recipe, it is saferr to cook it more than less. Less cooked burfi will be very fudgy and chewy. 

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 5mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!