I am very partial to this delightful sweet because it is a real treat to the senses.My mom makes this sweet not only for Diwali but on every special occassion & every time I craved for. It is amusing that this sweet which has been a star of so many of my pleasure-trips (guilt trips?), had never entered my hearth! Well, this time when my mom was with me, I made sure she made this burfi and yup indulged shamelessly (let the weighing scales not hear -ssshhhh !)
Why the name 7 cups you may ask ? Because it is made up of 7 cups of ingredients. You can use any cup to measure the ingredients. A cup of Gram Four/Besan, a cup of milk,a cup of freshly grated coconut ,a cup of ghee & 3 cups of sugar adds to the total.To the grated coconuts you can add powdered cashews to make it 1 cup. The grated coconut were pulsed for a quick second to make it smooth n nice. Finally don't forget cardamom powder and the result is heavenly !
This sweet though similar in taste to Mysore Pak , is more easier to make, contains coconut and is less in ghee. So what are you waiting for, go-make & indulge !
What's in it :-
- Gram Flour ,Milk, Ghee,Grated Coconut, - 1 cup each
- Sugar - 3 cups
- Cardamom Powder - 2 to3 pods - crushed/if using powder -1 tsp
- Food Colour - Orange/Red - a pinch/one drop - optional
- Saffron strands - a few - for garnish - optional
First take a big plate, grease it & keep it ready to drop the mix when it becomes ready. Measure all the ingredients to a cup and get set !
Now in a thick bottomed wok, lightly stir-fry the gram flour for a few seconds. Now add the grated coconut and after tossing it lightly for a few seconds tip in all the items one by one (retain 1/2 of the ghee to be poured a little later) and mix well.
Keep on stirring the whole mix on a medium-high flame so that the bottom does not get browned. After a good 15 minutes pour the rest of the ghee and as it gets absorbed, add the cardamom powder & food color if using.
A few more minutes and the mix thickens/comes together and is ready to be dunked in to the greased plate.
Immediately after pouring in to the plate, pat it gently and let it wait for a few minutes. Don't wait for it cool completely because it becomes very difficult to cut the burfi shapes. Now with a sharp knife cut in to pieces of your desired shape, add saffron strands (optional) and allow it to cool some more.
Store in an air-tight container once its completely cool . The burfi pieces are ready to be relished !