Don’t get misled by the name 7 cup cake, no, it is not a cake rather it is a burfi – a soft one. It is something very similar to the Mysore Pak. It gets its name from the number of cups of ingredients. The measurements are very easy to remember: equal measures of besan, coconut, milk, ghee and 3 times sugar.
I am quite apprehensive about preparing any kind of burfis. You need to know exactly when to transfer to the greased tray. If early then you end up in halwa like consistency and if late your sweet may crumble and become powdery. So removing from heat at the right stage is the key to getting delicious and pretty looking burfis.
I have tried my best to explain the various stages. In case of any queries please feel free to contact me.
Makes about 25 Medium sized pieces
What you’ll need
- Besan – 1 Cup
- Scraped Fresh Coconut – 1 Cup
- Milk – 1 Cup
- Ghee - 1 Cup
- Sugar – 3 Cup
Method
In a heavy bottomed Kadai, add the besan, scraped coconut, sugar, milk and ghee.Mix well, without any lumps.Grease a tray and keep aside. Also grease the underside of a flat cup.Place the Kadai on heat, and start cooking on medium heat. Keep stirring.
After a few minutes the mixture will become smooth and will start boiling.
Keep stirring, on low to medium flame.
In the next stage, the mixture will start thickening.
Keep stirring. Next the mixture will get thick, and leave the sides. The mixture becomes frothy the sides.
At this stage, remove from flame and transfer into the greased tray. Smoothen the top by tapping with the greased underside of the cup.
Allow to cool for a few minutes and then mark the pieces with the help of a sharp knife, while still warm.
Cool completely, remove the pieces carefully and store in airtight containers.
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