7 Cups Burfi | Gram Flour & Coconut Fudge

The name 7 cups burfi originated due to the fact that 7 cups or 7 equal measures of ingredients are used in the recipe.

7-cups-burfi-recipe 7 cups burfi is a beginners delight

Traditional recipe has 3 cups/measures sugar, 1 cup/measure each ghee, milk, grated coconut and gram flour. However in this recipe I have reduced the sugar quantity to 2 cups and added 1 cup of cashew and almond powder to enhance the taste. 7 cup burfi is probably one of those beginners delight as it is very easy to remember the ingredients measurements and the chances to err are very less but the final judgement of consistency is very crucial.

Easy and perfect festival dessert

Celebrate Diwali with your family and friends with this scrumptious and super delicious traditional Indian sweet 7 cups burfi / Gram flour fudge and make it an extra special event. It is one of the most preferred dessert during festivals in India.

Gram flour, sugar, milk, coconut, ghee and almond – cashew powder are mixed in and cooked until sugar melts and mixture turns thick, finally flavoured with cardamom powder. I have learned this dish from my mother. Some people prefer to dry roast besan until aromatic before mixing in with other ingredients. However I personally didn’t find any difference with or without roasting besan.

Step by step process of 7 cups burfi recipe with process shots and video.

Ingredients:

Gram Flour / Chickpea flour/ Besan: 1 cup

Sugar: 2 cups

Ghee: 1 cup, melted

Almond + Cashew powder: 1 cup

Dessicated Coconut: 1 cup

Milk: 1 cup

Cardamom powder: 1 tsp

Almonds (optional) : 1 tsp, sliced

Pistachio (optional) : 1 tsp, sliced

Cashews (optional) : 1 tsp, chopped

Instructions:

Line the pan with parchment paper or grease it and set aside.

7-cups-burfi-video

In a wide bowl place gram flour, melted ghee, sugar, coconut, cashew powder, almond powder. Whisk the mixture until well combined and it is lump free.

easy-barfi-recipe

 

Transfer the mixture to a deep bottomed pan. On medium low heat bring it to boil.

Continue to cook, stirring the mixture at regular intervals for about 20-25 minutes or until mixture starts to leave the sides of the pan and get porous and bubbly. At this point add cardamom powder, mix well

Continue to cook for another 5 -10 minutes or until mixture reached desired consistency. Mixture should be between slightly chewy and fudge like.

chichickpea-flour-coconut-fudge

Turn off the heat and transfer the mixture onto a greased pan, even it out.

Garnish with chopped pistachios, almonds and cashews. Allow it to cool for 10 – 15 minutes, cut it into desired shape.

I have used a simple tray and slicer to cut the burfi’s. Every single time I get a perfect and uniform burfi without any mess. This is a simple kitchen gadget I find it handy to use either for brownies, tray cakes or burfis.

besan-burfi-recipe

Enjoy the scrumptious 7 cups burfi….

chickpea-flour-fudge-recipe

Recipe Notes:

Sieve besan before using in this recipe.

Take a bit of mixture in spoon, allow it cool down and check the consistency. It should be somewhere between slightly chewy and fudge like. If it is too chewy then it needs to cook more.

Always cook on medium flame to get perfect texture. Do not change the heat settings.

Cut the burfi while it is still warm, if it cools down completely the pieces will break.

Burfi keeps setting as it cools, do not worry if you still feel slightly chewy at the edges, it will set in an hour or so.

Cashewnut powder, almond powder, and dry fruits are optional. I have used them to enhance the taste.

You may substitute desiccated coconut with freshly grated coconut.

You may dry roast besan on low flame until aromatic and follow the rest of the instructions as mentioned above.

If you like this simple and easy burfi, you might also like Mango Coconut Burfi, Carrot Coconut Kheer, Belgaum Kunda, Basundi with condensed milk.

besan coconut barfi
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5 from 3 votes

7 Cups Burfi | Gram flour & coconut Fudge

The name 7 cups burfi originated due to the addition of 7 cups of ingredients in the recipe. Traditional recipe has 3 cups sugar, 1 cup each ghee, milk, grated coconut and gram flour. However in this recipe I have reduced the sugar quantity to 2 cups and added 1 cup of cashew and almond powder and a cup of chopped dry fruits to enhance the taste. 7 cup burfi is probably one of those beginners delight where the chances to err are very less but the final judgement of consistency is very crucial. 
Step by step process of 7 cups burfi recipe with photos and video.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: Indian, South Indian
Servings: 18 pieces

Ingredients

1 cup = 240ml

    Gluten Free

    • 1 cup Gram Flour/ Besan / Chickpea flour
    • 1 cup Coconut grated
    • 1 cup Milk
    • 1 cup Cashewnut Powder + Almond Powder
    • 1 cup Ghee melted
    • 1 cup Dry Fruits (optional) roughly chopped
    • 2 cup Sugar
    • 1 tbsn Cardamom Powder

    Instructions

    • Line the pan with parchment paper or grease it and set aside. 
    • In a wide bowl place gram flour, melted ghee, sugar, coconut, cashewnut powder,  almond powder, cardamom powder. Whisk the mixture until well combined and it is lump free.
    • Transfer the mixture to a deep bottomed pan. On medium low heat bring it to boil.
    • Continue to cook, stirring the mixture at regular intervals for about 20-25 minutes or until mixture starts to leave the sides of the pan and get porous and bubbly.
    • At this point add cardamom powder, mix well and continue to cook for another 5 -10 minutes or until mixture reached desired consistency. Mixture should be between slightly chewy and fudge like.
    • Turn off the heat and transfer the mixture onto a greased pan.
    • Garnish with chopped pistachios and almonds. Cut into desired shape when the mixture is still warm and enjoy the 7 cups burfi......

    Video

    Notes

    Keep stirring the mixture continuously on low medium flame to avoid burning the mixture at the bottom of pan.
    Cashewnut powder, almond powder, and dry fruits are optional. I have used them to enhance the taste.
    Sieve gram flour before using in this recipe.
    Take a bit of mixture in spoon, allow it cool down and check the consistency. It should be somewhere between slightly chewy and fudge like. If it is too chewy then it needs to cook more.
    Always cook on medium flame to get perfect texture. Do not change the heat settings.
    Cut the burfi while it is still warm, if it cools down completely the pieces will break.
    Burfi keeps setting as it cools, do not worry if you still feel slightly chewy at the edges, it will set in an hour or so.
    You may substitute desiccated coconut with freshly grated coconut.
    You may dry roast besan on low flame until aromatic and follow the rest of the instructions as mentioned above.

    Save later for Pinterest

    besan-coconut-barfi

    If you like this recipe, please leave me a comment, rate it, pin it for later or share it. It means a lot to me. Thanks!!

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    This recipe is a part of #DiwaliDhamaka from DesiBloggersConnect. Do check out the amazing recipes from fellow bloggers below.

    Palak Sev by Jayashree

    Buckwheat Fruit Kheer by Seema

    Badam Gulkand Katli / Katri by Jagruti

    Gulab Jamun ki Sabzi by Vanitha

    Besan Badam Ladoo by Priya

    Coconut Ladoo by Mayuri

    Parwal ki Mithai by Sasmita

    Milk Powder Burfi by Pavani

    Kashmiri Phirni by Piyali


     

     


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