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7 cup burfi sweet or Indian barfi cake mithai for Diwali, Navratri, Holi
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5 from 23 votes

7 Cup Burfi | 7 Cup Barfi Cake | Quick and Easy Indian sweet for Diwali

7 Cup Burfi is rich and aromatic, quick and easy-to-make, melt-in-mouth Indian sweet or fudge prepared with 5 basic ingredients.
Because key ingredients here are besan/chickpea, milk, coconut, you can also call it besan, milk and nariyal burfi too :-)
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Desserts, sweets
Cuisine: Andhra Pradesh, Hyderabad, Indian, Karnataka, Kerala, South Indian, Tamil Nadu, Telangana
Servings: 9
Calories: 164kcal
Author: Kushi

Equipment

Ingredients

  • ½ cup Besan or Chickpea flour or Gram flour
  • ½ cup Grated coconut or Nariyal (check tip for substitute)
  • ½ cup Milk
  • ½ cup Ghee or brown butter
  • 1 cup + 2 tablespoon Sugar
  • ¼ teaspoon Cardamom powder or Elaichi
  • 1 tablespoon Almonds or badam, roughly chopped
  • 1 tablespoon Pistachios, roughly chopped

Instructions

Step I

  • Grease a tray or plate with ghee or line with parchment or butter paper and keep it ready.
  • Roast almonds and pistachios on low flame until light in color and keep them aside. I love the crunchiness that nuts give to sweets and it looks more festive and pretty. So I generally add it to my recipes. You can even skip it.
    1 tablespoon Almonds or badam, roughly chopped, 1 tablespoon Pistachios, roughly chopped

Step II

  • In the same pan, add chickpea flour and dry roast on medium-low flame till it gives a nutty aroma. Keep sautéing it and make sure not to burn or brown from the bottom.
    ½ cup Besan or Chickpea flour or Gram flour
  • To this add coconut, milk, ghee and mix very well so that there are no lumps.
    ½ cup Grated coconut or Nariyal, ½ cup Milk, ½ cup Ghee or brown butter
  • Add sugar, cardamom powder, and keep stirring the mixture on medium to medium-low flame. The mixture may become liquid-like in texture at this point.
    1 cup + 2 tablespoon Sugar, ¼ teaspoon Cardamom powder or Elaichi
  • Keep stirring and also don’t forget to scrape the sides and bottom else the mixture may start turning brown and burn. Nonstop stirring and scraping is a must to make this burfi. The mixture will thicken and start to reduce.
  • When the mixture starts leaving the sides of the pan, be more attentive as you are close to the final stage. Continue to cook till ghee starts releasing from the sides. When the mixture becomes like a mass with porous texture (bubbles) and ghee starts leaving the sides of the pan, turn off the flame. If you cook more than this burfi will become brittle and break or turn into powder.
  • Immediately pour this mixture onto the prepared plate or tray and spread using a spatula.
  • Sprinkle the roasted almonds and pistachios and press gently.
  • Using a greased knife, draw lines on burfi when it is still hot.
  • When it is still warm, cut it into pieces. Let it cool down completely. Store in air tight container.

Notes

  • If coconut is unavailable you can use cashew powder or almond powder.
  • You should stir and scrape throughout the process for best results. If you are not a person who like to do sweets with a lot of arm work I would just say don’t try it as you will not be happy with the result.
  • I used freshly grated coconut to make this sweet. You can also use frozen, dry or desiccated coconut. The texture and cooking time will vary accordingly.
  • Adding nuts is totally optional.
  • Cooking burfi is an art. Cooking for a longer time than needed will make it hard and a shorter time will make your barfi soft. Both are not bad to taste but the texture may not be what you are looking for.
  • The color of the barfi will slightly vary depending on the amount of sugar you add, the quality of besan and till what stage you roast besan/chickpea flour.
  • If you are looking for finer burfi you can even pulse the grated coconut to form a fine powder.
  • You can use jaggery instead of sugar if needed. The taste, color, and texture will vary accordingly. 

Nutrition

Calories: 164kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg