7 Cup Burfi is an easy Diwali sweet with easily available ingredients. It tastes like half mysore paa and half coconut burfi. You can store it for 15 to 20 days in the air tight container. You should keep everything ready before you start.
- Besan flour – 1 cup
- Coconut – 1 cup
- Ghee(melted) – 1 cup
- Milk – 1 cup
- Sugar – 3 cup
Grease the plate with ghee.Dry roast besan flour (kadalai maavu) till raw smell goes. Keep aside for cooling. Add besan flour, sugar, coconut and milk in a bowl and mix it with a whisk without lumps. Add this mixture and little ghee in a non stick pan and stir often in a medium flame. Once it starts bubbling reduce the flame. Add ghee in between. When the mixture comes to the burfi stage pour it the greased plate and press it with flat bowl greased with ghee. Cut the burfi when it is warm.
If you want you can add nuts also.
If you want sweet less you can add 2 ½ cups of sugar.
For clicking the snap my burfi got cooked more.
Use fresh besan flour (kadalai maavu).
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