Seven cup burfi or seven cup sweet or seven cup cake is a delicious Indian sweet made with chick pea flour. The texture of this confection is similar to old fashioned fudge. If you never had any desserts made with chickpea flour this is going to be a pleasant surprise.
Seven Cups, as the name suggests is made with seven cups of ingredients . Any measuring cup will do as long as all ingredients are measured using the same. My first trial had me hooked . The perfect fudge like texture with a simple recipe . Now it has become a tradition to make this during Diwali , but that is not to say that we don’t make it at other times 🙂 .
Halwas and burfis are popular Indian sweet treats. I rarely make these as these are usually labor intensive. Seven cups is an exception as the recipe is very simple and it is pretty much a no fail recipe.
I am not sure who came up with this simple but genius recipe, but it has never let me down . You can tinker with the recipe a bit and still end up with a pretty good desert. The original instructions I was given simply read “combine all 7 cups of ingredients and cook”.
Here are the 7 cups that go into this sweet
- 1 C Butter/ghee
- 1 C Besan (chickepea flour)
- 3 C Sugar
- 1 C Milk
- 1 C coconut
- Optional spices / nuts / dried fruit up to 1 C
Try these other Indian sweets
Butter / Ghee
The original recipe asked for 1 C Ghee. In my experience replacing it with butter has had no ill effects. Ghee has higher smoking point and that was the reason for many confectioners (mithai wala) to prefer it as opposed to oils or butter. Unless you are looking for more intense aromas of ghee , use butter.
Besan is widely used in Indian cuisine, from savory fritters to curries to sweets. It is the flour made by finely grinding the dried chickpeas or garbanzo beans. Many Indian/Asian grocers and health food stores carry them now a days. You could substitute wheat flour as well – the texture and taste will good but different .
The original recipe called for 3 cups ( about 50% of total ). The high percentage of sugar is needed for the right crystallization. You can reduce the sugar by 1/2 C without any noticeable textural changes. But cutting down more sugar will make the sweet more sticky.
I use desiccated coconut (grated dry coconut). It reduces the cook time and the burfi stays fresh longer. If you have only fresh or frozen use t hose. When doing so add the coconut to the roasted chickpea flour (besan) and toast a little before adding the sugar.
The only other ingredient that I add to this confection is powdered cardamom. If you wish to add chopped nuts and fruits add it to the mix while it is still in the boiling liquid stage.
What do you need
- Heavy bottomed pan
- Greased pan for the burfi to cool in.
Here are the steps to making seven cups.
- Melt the butter in the hot pan.
- Add besan to the (almost) melted butter
- Stir to form a lump free mix
- Fry the besan until its aroma changes and froths.
- Add sugar
- Stir well till a uniform coarse mix is formed – reduce heat if needed.
- Add Milk (before the sugar begins to melt).
- Mix and bring to boil.
- Vigorous boil.
- Stir in coconut as the mix begins to thicken. Keep stirring.
- Add Cardamom powder and keep stirring.
- Mix begins to pull away from sides. Turn off the heat Immediately transfer to the greased pan.
Here is the recipe for Seven cups.
- 1 C Besan / Chickpea Flour
- 1 C Butter or Ghee
- 1 C Grated Coconut Preferably dry grated
- 1 C Milk
- 3 C Granulated Sugar
- 3 Pods Green Cardamon
- Measure the ingredients and have them ready. Grease a plate or pan to pour the burfi into and set aside.
- Heat a thick bottomed pan over medium heat. Place 1 C butter in the warm pan . Add the besan when the butter is partially melted. Stir and roast the besan over medium heat until it becomes fragrant.
- Reduce the heat to low and add the 3 C sugar to the roasted besan. Mix well. Before the sugar melts add the milk. Over medium to low heat cook this mix stirring often.
- Once the mix comes to a vigorous boil add the grated coconut and powdered cardamom . Mix well.
- As soon as the mixture begins to pull away from the sides of the pan remove from the heat and transfer to the waiting greased pan. Work quickly and use the back of the spatula to evenly spread the burfi in the pan. Use a greased sharp knife to cut the burfi into desired pieces while still very warm. Let cool before separating the pieces .
- You can reduce the sugar in this recipe by 1/2 C without noticeable effect in the texture.
- Add 1/2 to 1C dry fruits/ nuts, if desired, after the mix comes to a vigorous boil .
- If using fresh or frozen coconut add it soon after the besan is toasted.
Few important points to remember before you start to cook
- Have all the ingredients ready before you start.
- Grease and set aside a heatproof flat plate or pan to pour the burfi into .
- Use a heavy bottomed pan for cooking , preferably one that is a few inches deep to avoid splattering and overflow.
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