7 Cup 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.
- 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
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......
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.