Make 7 Cup Burfi
The name of this sweet treat comes from the fact that 7 cups are used to make it. This is a very popular Indian sweet usually made on special occasions, but you could make it on weekends or for dessert or whenever you want.
Ingredients
- 1 cup chickpea flour (besan)
- 3 cups sugar
- 1 cup ghee
- 1 cup Make Cashew Brittle nut powder + grated fresh coconut
- 1 cup milk
Steps
- Use a sturdy kadai or deep bottom pan. First add the besan and ghee and stir till sweet aroma of ghee-fried besan comes removing the raw smell of besan. Then add the rest of the ingredients: cashew nut powder, grated coconut. Pour the milk and sugar. Place the kadai on high flame and also make sure that you check the time!
- Stir constantly. With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you have to keep stirring constantly to prevent the mixture from burning at the bottom.
- Lower the flame. After 10 minutes, reduce the flame to low and continue stirring. You will find bubbles coming up and the mixture starts pulling away from the sides.
- After 10 minutes, the Bake Batter Bread consistency is thick and you can see the bottom.
- Take a square or circle plate and grease it with ghee. Immediately pour the batter on the greased plate. Holding on the sides of the plate so that you don't burn yourself, gently pat the plate on the floor. This way your mix gets spread evenly. Allow it to sit for 10 minutes, then with a greased knife make marks either as diamond or square.
- Allow it to completely cool, then cut on the perforated lines to break into pieces.
Warnings
- Be careful not to burn yourself.
Related Articles
- Make Cabbage Halwa
- Make Strawberry Mochi (Daifuku)
- Make Burmese Sticky Rice Balls
- Make Easy Coconut Ice
- Make Cashew Nut Burfi
Sources and Citations
- All content (including pictures) are from cooking4allseasons.blogspot.com/2009/10/7-cup-burfi-indian-sweet-for-deepavali.html cooking-4-all-seasons- a blog run by cooking4allseasons.blogspot.com/2007/04/all-about-cooking-4-all-seasons.html Srivalli . Shared with explicit permission .
