7 Cup Burfi is popular in the Southern part of Karnataka, and I would say it is most popular in Bangalore and Mysore. I think you can call this recipe Besan Burfi as well. This sweet is not as popular as our Mysore Pak, but it tastes as good as Mysore Pak. This Burfi is called 7 Cup Burfi because if we count the ingredients’ measurements, they add up to 7. This sweet can be prepared for festivals also.
I thought of posting this 7 Cup Burfi long ago, back when I started my website. Now I have the time to post this delicious sweet for you all. I started preparing this Burfi after my graduation almost 10 years ago, and my mother always asks me to prepare this 7 Cup Burfi for our guests at home. After I was married, this Burfi became very popular at my home and with my family members, especially my husband (who loves to eat it almost daily). Nowadays, if I ask what sweets I should prepare, my husband always says “7 Cup Burfi.” So, this sweet has become a regular in my household.
This may take 30-45 min to prepare using the ingredients I mentioned below. If you want to double the recipe, it may take more than an hour. Also, try to reduce the Sugar, for example: if it is for 2 Cups of all the other ingredients, try to add 4 and 1/2 to 3/4 Cup Sugar. This time, I doubled my recipe and added 4 and 1/2 Cup Sugar and it turned out superb. So try out this 7 Cup Burfi and enjoy.
7 Cup Burfi or Besan Burfi Ingredients:
- Besan or Bengal Gram Flour – 1 Cup
- Melted Ghee or Clarified Butter – 1 Cup
- Milk – 1 Cup
- Grated Coconut – 1 Cup
- Sugar – 3 Cups
- Cardamom Powder – 1/2 tsp
Time to Prepare: 30 – 45 min
How to Make 7 Cup Burfi or Besan Burfi:
- Grease the plate or square tray with a little Ghee or Clarified Butter; keep aside.
2. In a vessel, add Besan or Bengal Gram Flour and Milk in 2-3 batches and stir with a whisk. Check to make sure no lumps are formed.
3. Take a Kadai, add Besan-Milk mixture, Melted Ghee or Clarified Butter, Grated Coconut, and Sugar. Mix properly once, then switch on the flame and stir continuously without stopping. If you stop stirring for a while, it may stick to bottom and turn brown.
4. Once Sugar melts, the whole mixture starts to boil, so be careful because it may spill out. It’s better to reduce the flame and stir with a long spatula continuously.
5. It may take 30 minutes for the whole 7 Cup Burfi mixture to form a big lump and start to leave the sides of Kadai.
6. Now pour the mixture to the Ghee-greased plate. Leave the plate undisturbed for 10 min and mark with the desired shape with a knife. I usually cut it into diamond shape. Leave the plate to cool completely.
7. Once it cooled, remove the pieces from plate and store in an airtight box for no more than a week. If you want to store for more days, store the 7 Cup Burfi pieces in refrigerator.
Do not use the non-stick kadai, because it starts to leave the Ghee and never mixes properly with other ingredients. It’s better to use indolium kadai.