7 Cup Burfi (Gram Flour & Coconut Fudge + Video)

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

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.

7 cup burfi - a beginner's delight

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.

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

Is 7 cup burfi recipe adaptable?

Feel free to customise this recipe to suit your tatse buds. You could dry roast besan until aromatic before mixing in with other ingredients. However I personally didn't find any difference with or without roasting besan. 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. So you could try a batch of traditional recipe and check which version does your family prefer.

How to make 7 cup burfi

Ingredients

1 cup = 250ml ; 1 tbsp = 15ml

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 with ghee and set aside.

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.

 

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.

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.

Enjoy the scrumptious 7 cups burfi....

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.

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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