There. I am late again. The Diwlai festivities are almost over and here I am posting the recipe that I had made for the festivities. But you cannot blame me for being late. The last three days has been hectic but equally fun. I had been busy cooking, shopping, visiting friends and family, and more cooking, bursting crackers, decorating the house and some more cooking. This Diwali has been one of the most fun filled Diwalis ever.
Now coming to this recipe, this is one of the most common edible gifts that is given. This dish is extremely versatile and the recipe can be moderated to your tastes. The seven cups barfi is very easy to our together and tastes brilliant. Perhaps it is because of this attribute, this fudge makes a great gift option for Diwali.
This recipe is from S's paternal aunt who is an excellent cook. Her Mysore Pak and Seven cups are just out of this world. I vividly remember her instructions when she had given the recipe. She had asked me to mix all the ingredients and keep mixing till I could mix no more. That indeed was a great tip. It is only when the mixing becomes difficult that you will know that the fudge is ready to be transferred to the greased plate. This, indeed is a no fail recipe. So this my friends, is my sweet treat for Diwali. It just takes a few minutes to put together and for some thing so simple, it tastes absolutely delicious!!!
Seven cups Burfi recipe:
Preparation time: 10min
Cooking time: 20-30min
Makes- 25-30 pcs
Besan or gram flour- 1 cup or 240gm
Ghee or clarified butter- 1 cup+2tsp
Freshly grated coconut- 1 cup
Milk- 1 cup
Sugar- 3 cups
Cardamom powder- 1/2tsp
Saffron- a pinch, Toasted and crushed (optional)
Slivered almonds to garnish- optional
- Grease a plate or tray with ghee and keep aside
- Heat a tsp of ghee in a thick bottomed wok. Add the gram flour and fry till the flour is fragrant and keep aside.
- In the same wok, heat the remaining ghee, add the milk and sugar and mix till the sugar is dissolved.
- Stir in the coconut and gram flour and mix on low flame for 5 to 10min. At this point you will see the mixture start to bubble.
- Keep stirring the mixture by scraping the sides to avoid burning.
- Continue with the mixing till the mixture thickens and it begins to leave sides.
- Keep mixing till the mixing process becomes difficult. At this stage, stir in the powdered cardamom and saffron and mix well.
- Take off the heat and tip the contents to the greased tray and flatten the mixture with a spatula.
- Allow the mixture to cool for a few seconds before cutting them into desired shapes.
- Leave it undisturbed till the burfi is cooled completely and serve immediately or store in an airtight container.
- For a variation, you can replace the coconut with ground nuts like cashews or almonds. Or with carrots.