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 otherwise 🙂 .
I rarely make halwas or burfies. But this is an exception – it is pretty much a no fail desert. I am not sure who came up with this simple but genius recipe, but it has never let me down . You tinker with the recipe a bit and still end up with a pretty good desert. The original instruction I was given asked to combine all 7 cups of ingredients and cook. This required constant stirring to avoid lumps. Mix , heat , stir till done , can it get any simpler ?
The original recipe called for 3 cups ( about 50% sugar) and ghee. The large amount of sugar gives a beautiful crystallized texture to the sweet. Reduce the sugar by 1/2 C without any noticeable textural changes. But cutting down more sugar will yield a more sticky sweet. As for ghee, I replace it with butter, but that is just a matter of personal preference. I use desiccated coconut (grated dry coconut) as well, as it reduces cooking time and the burfi stays fresh longer. If you have only fresh or frozen , these will work as well . Just add the coconut to the roasted besan and toast a little before adding the sugar. Now to the recipe ….
Here is the recipe in detail . 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.
I use butter in my recipes , but you can use oil or ghee as well . Take a heavy bottomed pan and heat it over medium heat . Once the pan is warmed up add the butter to the pan. When the butter is halfway melted add 1 C besan . Stir well to get a lump free mix. It is easy to mix the besan without forming lumps into the melting butter . Keep the heat at medium to low .
One the mix is lump free increase the heat to medium and cook till the the besan is roasted. The smell of the flour changes . Keep stirring to avoid burnt bits . It takes about 10 minutes on medium heat . The mix becomes aromatic and it begins to froth up . Add sugar in parts and mix in.
Once all the sugar is added and mixed in the mix should look dry and coarse . Immediately add the milk before the sugar is melted . Mix well and bring it back to the smooth consistency .
Cook over medium heat stirring continuously. Once the mix comes back to boil add the desiccated coconut (grated dry coconut) and mix in well. The desiccated coconut does not add any extra moisture to the mix and the burfi stays fresh longer . Bring it back to boil and add the powdered cardamom , if using.
Keep stirring , if necessary reduce the heat to prevent the mixture from sticking to the bottom . The mixture thickens visibly and begins to stick to the sides . Turn off the heat when the mixture begins to pull away from the sides. Another way to determine if it is ready is by placing a drop of the mix in a plate. If it spreads and looks glossy keep cooking , on the other hand if it solidifies immediately turn off the heat and transfer into the waiting pan immediately. Use the back of the spatula to spread the mix if needed.
There are a few differnt ways to portion this . Use a greased knife to draw lines in the burfi when it is still hot . Alternately you can wait for it cool down completely and flip it to a a clean cutting board and divide into pieces .
These stay fresh for a week , may be longer , in an airtight container . This is a wonderful addition to any homemade sweet box for Diwali.