Seven Cup Burfi/7 Cup Sweet

Blogging Marathon #45: Week 4/Day 1

Theme: Festival Recipes(Diwali)

Dish:Seven Cup Burfi/7 Cup Sweet

For week 4 of the Blogging Marathon, I am making festival recipes, especially Diwali recipes. By now, everybody should have already made their Diwali sweets, and the celebrations are done, but documenting this such that you can look it up for next years Diwali. i have never been one to be comfortable making traditional Indian sweets. I am more of a baking person, and it is also that the main celebration for me is Christmas for which I do more of baking. But, this year I got the opportunity to try my hand and traditional sweets - thanks to this Blogging Marathon theme.

While researching what recipes I could make, I decided that I would make something that is easy, that even a novice cook could make for Diwali, that it shouldn't involve too complicated instructions such as boiling sugar to one string consistency etc. I was looking more for pour, stir, mix and ready type of recipes, and this seven cup burfi is a perfect one to fit these requirements. It really is as easy as pour into pan, set timer, pour out, cut into squares. This is something that no one could get wrong. Here is the recipe.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45

Grease a tray with ghee and set it aside.

I halved the proportions above and greased a loaf pan, it yielded burfis of the right thickness.

Heat a non stick pan over medium heat. Add the besan and dry roast it for a couple of minutes, just so that the raw smell goes away. Next add the fresh grated coconut and saute it to remove the moisture. You don't want it to get brown, so reduce the heat accordingly.

Remove both of these and add to a bowl. Let it cool completely. Add the rest of the ingredients(except the almonds/cashews for garnish) to this bowl and whisk to combine. You will get a thick batter, similar to idli batter.

Place a non stick kadai over medium heat and add this batter into the pan. Set your kitchen timer for 9 minutes. Let the mixture cook until it comes together in a single mass. Quickly pour it in the greased tray. Let sit for 5 minutes, and cut into squares while still warm. Garnish with almonds and cashews.

Verdict: This burfi tastes like its a cross between a mysore pak and a coconut burfi. I love how decadently delicious this burfi is, and especially so easy to make without having to worry about boiiing sugar to achieve thread consistency etc. This is a perfect diwali sweet for a beginner and one that will get you all the praises you can imagine!