7 Cup Burfi is a soft, melt in mouth sweet made by cooking besan flour in ghee along with sugar, carrot, milk and cardamom powder. 7 Cup Burfi gets its name from the 7 cups of ingredients used for this recipe and commonly made during Diwali & special occasions. Learn to make 7 Cup Burfi recipe with step by step pictures.
7 cup burfi is a quick barfi made with 7 cups of ingredients. As it uses 7 cups of ingredients, it is called 7 cup barfi. It tastes close to mysore pak with carrots for flavor and taste. Do try this easy sweet and enjoy!
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About 7 Cup Burfi
7 cup Burfi, 7 cup Sweet, Seven cup cake whatever we call it – Amma learnt this sweet from our neighbor years back when I was schooling and after few disasters during the initial stages she got it right and now perfect every time she makes it.
The version amma makes is slightly different and results in a textured burfi as seen here but the taste is just awesome. I love the addition of carrots but if you prefer you can replace it with coconut too. As diwali is nearing I’ve slowly started to make sweets, savories and have few already lined up for this space so keep watching.
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7 Cup Burfi Ingredients
- Besan flour – Besan flour also known as gram flour is used, use the fine variety.
- Sugar – White granulated sugar is used.
- Ghee – Use pure ghee preferably homemade.
- Carrot – Carrot adds color and taste to the burfi
- Milk – Use full cream boiled milk.
How to make 7 Cup Burfi Step by Step
1.First choose a cup for measuring all the ingredients. I used my 1/3 cup. To a pan add besan flour and roast until aroma comes slightly, do not let it to change color. Switch off.
2.Trim the edges of the carrot, peel off the skin then grate the carrots. Measure and add it to the pan.
3.Add sugar then add milk.
4.Now finally add ghee.
5.Now whisk it well for even mixing, make sure there are no lumps formed. Now heat it up, first it will bubble up.
6.It bubbles up nicely then forms a frothy layers at the edges.
7.When you mix you can feel its getting thicker. Keep cooking.
8.Then it will easily leave the sides of the pan with a porous texture(poru poru as we call it in tamil) as seen in the last tiled pic in this step.
9.Immediately transfer the mixture to a greased tin. When it is still warm, mark with a greased knife then carefully remove the pieces.
7 cups burfi is ready!
Expert Tips
- You can decrease sugar to 2.5 cups and increase ghee to 1.5 cups.
- The consistency is very important else it will turn into halwa.
- You can either use carrot or coconut or use half cup each.
- If you prefer add ghee roasted cashews.
- I don’t add cardamom powder if you like you can add.
- Usually the texture of this burfi should not be smooth, it should be slightly porous. The porous texture depends on how much you roast the besan flour initially.
- If you are doubtful on the consistency check at the final stage then take a drop and put in a plate and see, in few seconds if it hardens then that is the right stage but be quick else you will not be able to pour and set it.
Serving and Storage
7 Cups Burfi keeps well in room temperature for about 3 to 5 days and in fridge for 10 days.
If you have any more questions about this 7 Cup Burfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this 7 Cup Burfi Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
7 Cup Burfi Recipe | 7 Cups Sweet
Ingredients
- 1 cup besan flour
- 3 cups sugar
- 1 cup ghee melted
- 1 cup coconut or carrot
- 1 cup milk
Instructions
- First choose a cup for measuring all the ingredients. I used my 1/3 cup. To a pan add besan flour and roast until aroma comes slightly, do not let it to change colour. Switch off.
- Trim the edges of the carrot, peel off the skin then grate the carrots.Measure and add it to the pan.
- Add sugar then add milk.
- Now finally add ghee.
- Now whisk it well for even mixing, make sure there are no lumps formed.Now heat it up, first it will bubble up.
- It bubbles up nicely then forms a frothy layers at the edges.
- When you mix you can feel its getting thicker. Keep cooking.
- Then it will easily leave the sides of the pan with a porous texture(poru poru as we call it in tamil) as seen in the last tiled pic in this step.
- Immediately transfer the mixture to a greased tin. When it is still warm, mark with a greased knife then carefully remove the pieces.
- 7 cups burfi is ready!
Notes
- You can decrease sugar to 2.5 cups and increase ghee to 1.5 cups.
- The consistency is very important else it will turn into halwa.
- You can either use carrot or coconut or use half cup each.
- If you prefer add ghee roasted cashews.
- I don’t add cardamom powder if you like you can add.
- Usually the texture of this burfi should not be smooth, it should be slightly porous. The porous texture depends on how much you roast the besan flour initially.
- If you are doubtful on the consistency check at the final stage then take a drop and put in a plate and see, in few seconds if it hardens then that is the right stage but be quick else you will not be able to pour and set it.
runnergirlinthekitchen
Ohh you have already started with Diwali sweets.. gosh , now am under pressure .. lolLove this recipe!
APARNARAJESHKUMAR
wow we generally use coconut 🙂 instead of carrot 🙂 nicely done sry nicely clicked LOL
Vardhini
My MIL made it when she visited us. Nice clicks Sharmi.Vardhini
Subhashini
I can imagine the aroma of the burfi. Will surely give a try of this.
Shweta in the Kitchen
Lovely burfi
Nithya
Video lan pinnudhu 🙂 Kalakals Sharmi. Love your work always 🙂
Divya Kudua
My sis-in-law makes a very similar version and I love it to bits.Looks delicious!
WeR SAHM
lovely post sharmi…. video super….
Ezcookbook
shubha
Vow I am sure this recipe will be better than a Mysore pak and with all the goodness of carrots and cconut,Amust try recipe.
Vimitha Anand
Lovely burfi… am salivating here
Prathima Rao
Adding carrots is a wonderful idea..Perfect textured burfi..Waiting for more such yummy diwali sweets on Sharmis passion!!
Prathima Rao
Prats Corner
divya
wow very tempting recipe,luks gr8!
ANU
wow awesome lookin burfi dear…inviting clicks…
Sreevalli E
Wow.. Yummy burfi.My MIL once made this long back & I just loved it.
Turmeric n Spice
love this ….if only i got a bite
Poornima Nair
Awesome Burfi and I like the use of carrots!
Satya
i love this burfi …it reminds me of my mom .she always make this for me in childhood..
jeyashrisuresh
My mil makes it very nicely. Love the addition of carrots, i always use coconut only. It gave a nice colour to the burfi too. I always mess up while cutting them into shapes. u made it perfectly. Pretty clicks
RAKS KITCHEN
Looks very tempting, never tasted before or had idea about the ingredients… Thanks for sharing 🙂
Priya
Adding carrots sounds truly interesting,love coconut in this burfi.
Vanamala Hebbar
Burfi looks very nice….
Spandana
I am in love with these delicious cubes. How I wish sometimes, that I too was with my mom… 🙂
Kalaipriya
Hi Sharmi i tried this recepie and it turned out really well ..thanks for u r recepie ..
sumana ved
I tried this yesterday….It came out super fantastic…..Thanks
Radha
Hi sharmi, made the barfi but with less sugar as added carrots. Came out superb!! My daughter who never ears sweets other than chocolates liked it and had lots. Thank u so much !!!
Radha
Hi sharmi, made the barfi but with less sugar as added carrots. Came out superb!! My daughter who never ears sweets other than chocolates liked it and had lots. Thank u so much !!!
Agiri
it's very good idea of carrot instead of coconut in 7cup burfi. Thank you.
Agiri
it's very good idea of carrot instead of coconut in 7cup burfi. Thank you.
esh
Hi There,
I tired this and unfortunately it was a disaster. I followed everything exactly as mentioned but it turned out to be a gooey mess. The ghee separated and there was excess of it that wouldnt go away. 🙁
The longer i kept stiring the blacker it got. So i had to throw everything away.
Has this happened before?
SHARMILEE J
In my early days of trying this sweet once it came like halwa as I missed the final consistency, that must be the problem with urs too….
Medini ツ
I tried this today for the first time, your video helped a lot as when to start plating…it just turned out perfect, your increasing my passion towards cooking… 🙂
Remya RK
Hi, If we are using coconut instead of carrot, do we need to roast that also?
SHARMILEE J
Yes slightly roast and add so that it stays good for longer time…
haripriya rishikesh
can you make this without adding coconut or carrot
SHARMILEE J
Yes you can give a try and see….
Poonam
I tried and it is a disaster
It turned out like halwa
How to fix it now??
SHARMILEE J
If you miss the consistency then it will be like halwa….don't think it can be fixed at this stage
Khanita Bareera
Hello Sharmi,burfi become hard why ?other then that everything was perfect..plz do reply.
Khanita Bareera
it as become as hard as stone but the taste is very good..where i went wrong why it become so hard?
SHARMILEE J
If its overcooked then it may become hard
Maya Tolappa
can i use maida instead of besan?
SHARMILEE J
No besan is the main ingredient in this recipe
PArvathy
I tried this for the first time and it came out pretty well….The cubes were soft yet held together.. Accurate proportion!
Swapna Seshadri
Hi Sharmilee Ji, I tried this burfi both with carrots and then replacing the carrots with powdered almonds. Both came out well. Consistency in the case of using almonds came out better. Its a very good and easy recipe for beginners like me.
Riddhima.nair
Looks so yummy, thanks for sharing.
Shravs
Hi I tried this but became halwa. I stirred for long time but even then it was gooey 😒
Sharmilee J
If the sugar consistency is not right then it may become halwa 🙁