7 Cup Burfi – Indian Sweet

Most festivals are about traditions and about families coming together. In India, they are also about eating. Families coming together, making sweets, laughing, sharing and enjoying their time together. Diwali is a festival that is pretty much that and with so much to do, an easy recipe is like a God-send. Soumya shared her Grandmother’s recipe with us which she would make for Diwali- so there is tradition, sharing and lots of love in this recipe. Thanks Soumya!

Prep Time: 5 min
Cook Time: 45 min
Set Time: 8 hours
Makes: 40-50 pc.

Ingredients:

Chickpea Flour (Besan) – 1 cup
Sugar – 2 cups
Heavy Cream – 1 cup
Clarified Butter (Ghee) – 1 cup
Shredded Coconut – 1 cup
Choice of Dry Fruits – 1 cup, chopped

Method:

1. Put the the Chickpea Flour in a heavy-bottomed pan and roast on medium-low heat till it releases a fantastic aroma. Kepp stirring.
2. Once done, transfer the Chickpea Flour into a dish and keep aside.
3. In the same pan on medium heat, melt the Ghee and add in the chopped Dry Fruits and the shredded Coconut. Mix.
4. Add in the Chickpea Flour, Sugar and Heavy Cream. Mix well.
5. Keep mixing to ensure there are no lumps and allow the mixture to come to a boil.
6. Once it starts boiling, reduce the flame to a low and keep cooking till the mixture thickens and leaves the sides. Stir continuously.
7. Meanwhile, grease a tray or a platter to set the Burfi in.
8. Once the Burfi has thickened and has incorporated well, transfer the mixture onto the greased tray.
9. Garnish with dry fruits or with varq and allow to set in the fridge for at least 2 hours.
10. Take out and make pieces with a greased knife and put it back in the fridge.
11. Allow to set for for another 5-6 hours.
12. Remove from the fridge and serve.

0 thoughts on “7 Cup Burfi – Indian Sweet

  1. Hi Anuja,
    This recipe looks awesome! But is there a way that we can replace the coconut with something else if we cannot have coconut? More besan? Or nuts? Thanks so much.

    1. Hi Judy,
      I think that is a bulk and the flavor but yes, think you can replace it with the same amount of besan…so replace the 1 cup coconut for 1 cup besan or 1/2 cup besan and 1/2 nuts… endless possibilities 🙂

  2. Looks delicious but I dare not try it as its just another barfi to become addicted to…..all that ghee!!!

    You’re looking better than ever btw, Anuja.

  3. Hi,
    This was a great recipe, I was wondering if you can do a video on how to make almond chocolate bark and chocolate covered almonds. Thanks

  4. Hi,
    This is a great recipe. I was wondering if you can do a video on how to make eggless desserts such as: churros, or a angel moist cake

  5. Hey Anuja (Hetal),
    How is India? How long you r planning to b there? It was awesome when u both did it together. Not that now its not…
    I tried your 7cup cake. Came out beautifully. So far I hv tried maaaaany of ur recepies and none has failed me. Such precision and clear instructions. Kudos to u two.
    I would like to share a few things. I tried this in MV, since I don’t hv a heavy bottomed pan to do on stove top.
    1. Same method with everything mixed and cooked, took me about 8 min roughly.
    2. When we do in MV, i guess its sufficient to use half the amount of ghee mentioned or else the burfies floats in ghee.
    3. Same sugar, ghee and besan(2:1:1) , minus nuts and heavy cream, in MV will make nice soft tasty mysorepak! Try it!

    1. Gowri-
      Just to clarify, use the ingredients exactly as Anuja has used except cut ghee in half for preparation in microwave. Did I get this right?
      Thanks,
      Kam

  6. Hi .. Thanks for the yummy recipe .. I wanted to know couple of things .. Which type of chickpea flour you used in the recipe … Regular / coarse (the laddu one) and also regarding coconut.. Is it fresh / dessicated / shredded .. I hope you clarify my doubts so i can try this delicious barfi on diwali ..
    Thanks !!

    1. Hi Shilpa,
      The besan is regular and the coconut – the brown one – we peeled and shredded it ourselves 🙂 But you can use dessicated coconut as well – ofcourse, the fresh is better 🙂

      Happy Diwali!

  7. Dishes like Burfi will help to develop my patience. Because it looks so tasty, I will have to try it. I know you miss each other; however, i’m enjoying the presentations you each are doing. Do you plan to return to the states anytime soon?

    1. Hi Shirleen,
      Thank you for your vote of confidence – we need it ever so often!
      Returning – don’t know yet – I just got here and have finally (kinda) settled…let’s see 😉

  8. Hi Anuja and Hetal,

    Thank you so much for posting my Grandma’s recipe. The recipe was simple, but the way you presented is awesome. Loved the small changes that you made. I will definitely try it with the changes over the weekend for Diwali.

    Missed Hetal!!!

    Happy Diwali to both of you.

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