7 Cup Burfi | 7 Cup Cake | Burfi recipe | Indian sweet recipe with step-by-step pictures and a video. Watch the video demonstration for 7 Cup Burfi and subscribe to the channel if you enjoy it.
7 Cup Burfi | 7 Cup Cake – Easy Diwali Sweet Recipe
7 Cup Burfi, also called 7 Cup Cake, is a beloved South Indian sweet prepared using seven cups of ingredients in a simple ratio: gram flour (besan), sugar, ghee or butter, milk and coconut. This easy-to-make fudge is rich, melt-in-the-mouth and ideal for festivals like Diwali, Navratri and Krishna Jayanthi. Because it does not require string consistency, it’s a great choice for beginners and for quick festive preparations or last-minute gifts.
The basic ratio is straightforward: one cup each of besan, milk, ghee (or butter) and coconut, plus three cups of sugar. The recipe below uses scaled-down measurements (1/3 cup portions) but the same method applies to larger quantities.
What is 7 Cup Burfi or 7 Cup Cake?
7 Cup Burfi is a traditional Indian confection cooked until it thickens and can be set into squares or diamonds. Coconut and milk lend a smooth, slightly chewy texture while besan adds a nutty base. The result is a dense, sweet fudge with a pleasant aroma of cardamom.
Is 7 Cup Burfi the same as Mysore Pak?
No. Although both sweets use gram flour and ghee, Mysore Pak has a porous, melt-in-the-mouth texture and typically uses a larger proportion of ghee. 7 Cup Burfi is denser, contains milk and coconut, and has a different, fudgier consistency.
Adjusting sweetness and ingredients
You can reduce the sugar to about 2–2.5 cups if you prefer a less sweet version; the texture will be slightly different but still delicious. If you don’t want to use coconut, substitute with milk powder for a smoother finish, though coconut contributes a pleasant chewiness and flavor. Ghee can replace butter for a richer taste; add the full quantity of butter or ghee at the start to avoid any raw smell from the besan.
Storage
Stored in an airtight container, 7 Cup Burfi stays fresh for up to 7 days at room temperature and up to 2 weeks in the refrigerator.
Ingredients
- Besan (gram) flour – 1/3 cup
- Fresh or frozen grated coconut – 1/3 cup
- Milk – 1/3 cup
- Butter – 1/3 cup (or ghee)
- Sugar – 1/3 + 1/3 + 1/3 cup (total 1 cup in this scaled recipe)
- Cardamom powder – 1/4 tsp
- Ghee – 1 tsp (to grease)
- Nuts – as required (optional)
How to make 7 Cup Burfi — step-by-step
- If using frozen coconut, leave it at room temperature for about 30 minutes so it softens slightly.
- Line a tray or plate with parchment paper and grease it lightly with ghee.
- In a wide non-stick pan, combine grated coconut, besan flour, milk, butter (or ghee) and sugar. Mix thoroughly so the ingredients are evenly distributed.
- Place the pan over medium heat and begin cooking, stirring occasionally to prevent sticking. Add cardamom powder once the mixture starts warming up.
- When the mixture comes to a gentle boil, reduce the heat to low and continue cooking, stirring frequently to avoid burning. The mixture will gradually thicken.
- Switch off the heat when the mixture forms a cohesive mass and begins to leave the sides of the pan.
- Immediately transfer the hot mixture onto the greased parchment-lined plate. Spread it evenly, press the surface gently and sprinkle nuts if using.
- Allow the burfi to cool slightly so it firms up but is still warm, then cut into desired shapes. Let the pieces cool completely before storing in an airtight container.
Notes and tips
- Regular fresh grated coconut works well; frozen coconut simply needs a short thaw.
- You may roast the besan briefly before mixing if you prefer a deeper roasted flavor, but it’s optional — the recipe works well without additional roasting.
- Food coloring can be added for presentation if desired.
- Nuts are optional; sprinkle almonds, pistachios or cashews for added texture and appearance.
- If using ghee instead of butter, the flavor will be richer. Add the full amount of butter or ghee at the start.
- This scaled recipe uses 1/3-cup measurements for convenience; the same proportions and method can be scaled up using the 1:1:1:1:3 ratio (besan:ghee:milk:coconut:sugar).
- Stored properly, the burfi keeps well for about two weeks in the fridge.
Video
Author: Vidya Srinivasan
Course: Sweet
Cuisine: Indian
