Friday, November 2, 2012

Seven Cups Cake | 7 Cups Burfi | Easy Diwali Sweets

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Happy Karwa Chauth to all those who are celebrating the festival.

'Seven cups Burfi' is very similar to the softer variety,'Mysore Pak' how ever the taste,texture and color of both the varieties differs.The amount of ghee used in the burfi is less compared to the latter one and also the addition of grated fresh coconut makes it taste different.It is not a hard burfi unlike others but it holds the shape of a burfi and is soft to bite.I was always fascinated by this name '7 cups cake' and also was confused at the same time why it is called 'cake' when it looks like burfi.As the name suggests this burfi is made up of 7 cups of ingredients where all are measured in equal cups apart from sugar.This is a very easy sweet which any one can prepare but make sure you read the recipe carefully before proceeding to make.So what are you waiting for? just put your aprons on and try this delicious burfi for this year Diwali 2012 and give your family and friends a sweet treat.
7 Cups Cake | 7 cups Sweet | Seven Cups Burfi Recipe:
Shelf life:upto a week
Ingredients:
1 cup Besan/Chickpea flour
1 cup Ghee
1 cup freshly grated Coconut
1 cup Milk
3 cups Sugar
Method:
  • Take a thick bottomed heavy kadai or a thick non stick pan.
  • Add besan,ghee,grated fresh coconut,milk and sugar and mix well nicely with out any lumps.
  • Grease a square pan/tray with ghee and leave it aside.
  • Switch on the flame and place the kadai on it and mix continuously over low-medium flame for about 8-10 mins.
  • As we keep mixing the mixture you can see it bubbling and gradually becomes more airy and slightly porous and the mixture starts leaving the edges.This is the most important step to get the right consistency.
  • Pour the mixture immediately into the tray for about 3/4" height and very gently try to smoothen the top.Do not apply pressure as the fluffiness inside the burfi will get spoilt.The color of the burfi should be similar to the color of besan(chick pea flour) and the top of the burfi would look slightly uneven but a smooth surface and very shiny with out any bubbles.This is the right texture of the burfi.
  • After few minutes while it is still warm take a sharp knife and make the pieces either in the form of squares or diamonds.Leave it undisturbed until it comes to room temperature.
  • If you miss to mark the pieces and the mixture gets hard,do not worry place the tray over the flame fore few seconds.You can easily mark them again and you can follow the same process if you find it difficult to break into pieces once it is solidified. 
  • Neatly cut them into pieces.Always remove the sides first which makes you get neatly shaped burfis in the centre easily later.
Store them in an air tight container.  They stay good for up to a week outside and for more days when refrigerated.
 Notes:
  1. The right texture of 7 cups cake- it should form and hold like a burfi and at the same time it would be soft to bite.The texture,taste and look of 7 cups cake is completely different from its closer cousin Mysore pak.Do not get confused.
  2. You do not need to dry roast the besan/chick pea flour as the flour would be cooked while it is being cooked.
  3. The color of the burfi should be similar to the color of besan(chick pea flour) and the top of the burfi would look slightly uneven but a smooth surface and very shiny.This is the right texture of the burfi.
  4. If you miss to mark the pieces and the mixture gets hard,do not worry place the tray over the flame fore few seconds.You can easily mark them again and you can follow the same process if you find it difficult to break into pieces once it is solidified. 
  5. You can add even dry grated coconut if you do not get access to freshly coconut.But ideally freshly grated coconut is added to the burfi.

33 comments:

srividhya Ravikumar said...

my fav..looks awesome..

Priti S said...

Looks absolute dish and perfect ....loving all your diwali recipes

Valarmathi Sanjeev said...

Yummy looking burfi, looks tempting. Liked the clicks and the presentation. And very beautiful header too.

Premalatha Aravindhan said...

Very nice recipe prathy,luks so n prrfect...

Akila said...

Burfi looks absolutely delicious dear... As usual awesome clicks...

Event: Dish name starts with P

Vimitha Anand said...

Burfi looks so delicious and yummy. Nice clicks

sowmya(creative saga) said...

beautifully done..looks delicious..

LG said...

Yummmy! Very nice pictures

Veena Theagarajan said...

Nice looking burfi.. looks very soft and perfect
great-secret-of-life.blogspot.com

Tamilarasi Sasikumar said...

Yummy burfi..love it...

Sayantani said...

you are killing me with the pictures. need to make something sweet real soon. thats such a gorgeous gorgeous dessert.

Priya said...

Have to make some soon, never tried this burfi eventhough my mom used to make quite often.Prefect squares.

Anu said...

I have/t tried still. Have to , looks delicious

divya said...

OMG!!! Looks soooo....good!!!

jeyashrisuresh said...

Beautiful burfis, turned out perfect, loved ur presentation too

Prathima Rao said...

Looks yumm!! been a long time since i had these..They last for a month even with milk & coconut added & at room temp too??

Prathima Rao
Prats Corner

Prathibha said...

@prathima..Under refrigeration they will stay for that long,with out refrigeration it would stay for a week or slightly more..I really wonder if they last that long,what say;)..Thanks for pointing it out,I will update it

sneha kulkarni said...

burfi looks yummy

Sravs said...

Awesome clicks dear !!! Perfectly done and looks Yum !!!!

Suja Manoj said...

This is so good,perfectly made..love the presentation.

SARADA DEVI said...

very nice and soft sweet recipe

Reshmi Mahesh said...

LOve this burfi...Mom used to make it...Yours look super perfect and loved the clicks and that wooden tray...Its beautiful..

Nagashree said...

Lovely, easy and quick.

sneha kulkarni said...

Made These burfi today.i also added elaichi powder and few cashews to the burfi before pouring it to the tray. they tasted heavenly. :-) thanx for the recipe.

Prathibha said...

@Sneha..I m glad that it turned out nice for u

Unknown said...

I tried this but I guess I was a bit late in pouring it out into the tray and the sweet became a bit hard. Any suggestions to make it softer or is it ever possible now?
Please suggest.
Vasavi

prathibha Garre said...

Hi Vasavi, You were able to pour into the plate or after pouring it,it became hard u mean? At this stage you cannot do anything,but you can still microwave a piece for 10-15 seconds just before eating and see I think it should soften a bit.lemme know if u try it

Anonymous said...

Hey Pratibha,
I have seen many of your recipes in bombatt bhojana community.Do you know how to make pista burfi ?
thanks
pushpa

Geetha Badami said...

I tried it & it was too soft. It was more like a halwa than burfi :( I did mix for over 10 mins. When it slightly started to get sticking to the base of pan, i poured it into the plate. Not sure where i went wrong, please let me know.

prathibha Garre said...

@pushpa..sorry for late reply,looks like I missed the comment..I don't hv the recipe right now..will try to post sometime later

@ Geetha..I think you have removed it bit earlier than the required consistency is reached..you need to stir until you can see the mixture becomes airy and porous at the edges ..that is when you need to remove it..

Anonymous said...

Super

Anonymous said...

Plz post jaggery sweets.your cooking &presentation z awesome .plz reply

Aarti said...

I make this sweet very often though I slightly vary the proportion. I use 1cup besan, 1 cup ghee,1 cup milk, 1 cup grated coconut, 1/2 cup chiroti rawa, 1/2cup cashew powdered, 2 cups sugar. That still makes it 7 cups and it isn't too sweet. I also add a little elaichi powder. Quick and yummy sweet

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