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How to make 7 cup Burfi
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5 from 14 votes


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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: South Indian
Diet: Vegetarian
Servings: 40 pieces
Calories: 120kcal


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


  • 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.



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. 


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