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Ven Cup Burfi/ 7 Cup Cake : Indian Food & Cooking Recipes
 

 
Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions



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After a long time , I am posting sweet recipe today. Thisbarfi is extremely rich in taste and makes a perfect sweet for any festival. Theauthentic recipe calls for 1 cup besan + 1 cup coconut + 1 cup milk + 1 cupghee + 3 cups sugar. In This I reduced the sugar level and increase the besan and coconut  Quantities.. So here is the recipe with somechanges I made along the way . If you look for something easy and yet elegantthen try this burfi, just make sure the consistency is right

Difficulty level :      Easy - Medium
Prep Time:               10 min
Cooking Time :        30 min
Category:                  Sweets/Desserts        
Cuisine:                     Indian

Ingredients :

Gram Flour / Besan -  
1 1/2 Cup

Sugar
2 Cups
Milk                               
1 1/4 Cup
Grated Fresh Coconut
1 1/2 Cup
Ghee
¾ Cup

Cardamom Powder
 1 Teaspoon
Almonds
For Garnish

Method:
  • Grease a cookie sheet with butter/oil and set it aside
  • Roast the sliced almonds in a tsp of ghee until lightgolden color. Keep them aside.
  • In the same Pan, roast the chickpea flour on a lowmedium flame until a nice aroma comes and the color slightly changes, takingcare not to burn it. Keep it aside.
  • Next to the same Pan add all the ingredients ie. slightlyroasted Besan, Grated Coconut ,Sugar, Ghee , Cardamom Powder and milk . Mixwell so that no lumps are formed . Once everything is mixed well , place thekadai on flame.

  • Stir continuously on a low medium flame.
  • Mixture will start leaving sides of the pan in about 15-20minutes. It should start forming ball in the •When the mixture start leavingthe sides of the pan with a porous texture, turn off the flame. Middle of thepan.

  • Immediately pour the mixture on a greased tray and level itwith a spatula.
  • Sprinkle the roasted almonds on top and press gently

  • When still warm, make markings of desired shape and size.
  • Separate the Barfis when its cooled down completely andstore in an airtight container.
  • Stay good for a week at room temperature and more ifrefrigerated.



Notes:

  • You can make this burfi with original recipe measurements. (Besan:Coconut:Ghee: Mik:Sugar  = 1:1:1:1:3).
  • You have to constantly stir the mixture to avoid getting itburnt. Also do not increase the heat as color will not be as pretty.
  • Taste of 7 cup burfi and mysore pak is very different sodon't get confuse.
  • Enjoy the delicious and easy burfi.



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