7 Cups Burfi Recipe | How To Make Besan Burfi | Seven Cups Sweet Recipe

7 cups burfi is a popular South Indian sweet that can be prepared for any festive occasions or religious functions.

The burfi got its name from the measurement of the ingredients used to make the burfi. Here, we use a single measurement of besan, milk and grated coconut and twice the measurement of ghee and sugar. Hence, the name seven cups sweet. However, if you've got a sweet tooth, then you can increase the quantity of sugar accordingly.

Besan burfi is an easy yet toothsome sweet that can be prepared at home for any joyous celebrations. If you have sudden guests at home, this sweet makes an apt finish to a sumptuous meal.

Here is a simple recipe on how to make the 7 cups burfi with a video and a detailed step-by-step procedure having images.

7 CUPS BURFI VIDEO RECIPE

7 cups burfi recipe
7 CUPS BURFI RECIPE | HOW TO MAKE BESAN BURFI | SEVEN CUPS SWEET RECIPE | HOMEMADE BURFI RECIPE
7 Cups Burfi Recipe | How To Make Besan Burfi | Seven Cups Sweet Recipe | Homemade Burfi Recipe
Prep Time
30 Mins
Cook Time
20 Mins
Total Time
50 Mins

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 12 pieces

Ingredients
  • Besan - ½ cup

    Milk - ½ cup

    Grated coconut - ½ cup

    Ghee - 1 cup + for greasing

    Sugar - 1 cup

    Cardamom powder - ½ tsp

Red Rice Kanda Poha
How to Prepare
  • 1. Grease a plate with ghee and keep it aside.

    2. Add besan in a non-heated pan.

    3. Add sugar and grated coconut.

    4. Add milk and ghee in the pan.

    5. Mix well and turn on the stove.

    6. Stir continuously for 15-20 minutes on medium flame to avoid the formation of lumps.

    7. Allow it to cook until it thickens and starts to leave the sides of the pan.

    8. Add elaichi powder and mix well.

    9. Once it starts to collect in the centre, remove the pan from the stove.

    10. Pour it on the greased plate.

    11. Flatten it out evenly.

    12. Allow it to cool for half an hour.

    13. Grease a knife with ghee.

    14. Cut it into vertical strips.

    15. Then, cut them horizontally to get square pieces.

    16. Serve once it cools down completely.

Instructions
  • 1. The greasing of the plate is done first because the burfi must be laid to set immediately after cooking.
  • 2. The grated coconut must be fine and not chunky. You can also use coconut powder.
  • 3. You can fry the besan slightly before adding the other ingredients.
  • 4. Note that the ghee and sugar are twice the amount of the other ingredients.
  • 5. Make a note that the burfi can be stored in an air-tight jar and preserved for almost a month.
Nutritional Information
  • Serving Size - 1 piece
  • Calories - 125 cal
  • Fat - 5.32 g
  • Protein - 3.01 g
  • Carbohydrates - 17.08 g
  • Sugar - 15.51 g
  • Dietary Fibre - 0.2 g

STEP BY STEP - HOW TO MAKE 7 CUPS BURFI

1. Grease a plate with ghee and keep it aside.

7 cups burfi recipe

2. Add besan in a non-heated pan.

7 cups burfi recipe

3. Add sugar and grated coconut.

7 cups burfi recipe
7 cups burfi recipe

4. Add milk and ghee in the pan.

7 cups burfi recipe
7 cups burfi recipe

5. Mix well and turn on the stove.

7 cups burfi recipe
7 cups burfi recipe

6. Stir continuously for 15-20 minutes on medium flame to avoid the formation of lumps.

7 cups burfi recipe

7. Allow it to cook until it thickens and starts to leave the sides of the pan.

7 cups burfi recipe

8. Add elaichi powder and mix well.

7 cups burfi recipe
7 cups burfi recipe

9. Once it starts to collect in the centre, remove the pan from the stove.

7 cups burfi recipe

10. Pour it on the greased plate.

7 cups burfi recipe

11. Flatten it out evenly.

7 cups burfi recipe

12. Allow it to cool for half an hour.

7 cups burfi recipe

13. Grease a knife with ghee.

7 cups burfi recipe

14. Cut it into vertical strips.

7 cups burfi recipe

15. Then, cut them horizontally to get square pieces.

7 cups burfi recipe
7 cups burfi recipe

16. Serve once it cools down completely.

7 cups burfi recipe
7 cups burfi recipe
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Story first published: Monday, October 9, 2017, 16:00 [IST]
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