Here comes the second sweet that I made for Krishna Jayanthi that is on this Wednesday. If you are Indian, you probably know about this sweet especially if you are from South India. I first ate this at a friend's place in India. I was very impressed by this sweet since it had a melt in mouth feel and it took lot less ghee than Mysore Pak which is really a heavenly Indian Dessert. I like it so much that I am afraid to make it for the fear of eating too much. Even little is too much for me since it is loaded with Ghee. But I felt this 7 cup burfi was little sweeter than what I would prefer. When I tried to make it, I tried with a little less sugar thinking it might affect the consistency. It didn't. So the next time I reduce sugar by 1 whole cup. It came just fine and we liked the taste better. From that day onwards I have been making a 6 cup version.
The original name '7 Cup Burfi' is given since it uses a total of 7 cups of ingredients.
1 cup Chickpea flour/Besan + 1 cup milk + 1 cup Ghee (Clarified butter) + 1 cup grated coconut + 3 cups of Sugar.
My recipe is the same with just 2 cups of sugar.
You probably will see some more recipes with the same props. I tend to post the recipes in different posts to be more organized. Not to get more number of posts.
Ingredients: (Use the same measuring cup/container for measuring all the ingredients)
Chick Pea flour / Besan - 1 cup
Milk - 1 cup
Grated Coconut - 1 cup (fresh or dessicated)
Ghee - 1 cup
Sugar - 2 cups
Cardamom - 6 powdered
More ghee to grease the plate
In a heavy bottomed wok or a skillet preferably with rounded bottom (just like a wok), take all the ingredients mentioned except the cardamom powder. Place on medium heat and keep stirring. Take a plate and grease it with some ghee. Set aside. Keep stirring the mixture till it starts to thicken (at first it will thin down due to melting of sugar) and start leaving the sides of the pan. Don't stop stirring or else it will burn. Add cardamom powder and mix well and pour onto the prepared plate. Shake the plate to spread it evenly. When cool, cut into desired shape.
Make sure you choose a plate which is big enough to hold the entire mixture. If you use too small a plate, you will get very thick pieces and if you use a very large one, your burfi will be cracker thin.
This is from my experience. If you don't cook the mixture long enough, you will not be able to cut the burfi pieces. Just return the whole mass from the plate to the pan. Add some warm milk (couple of TBSP) to help it come together and cook for more time till you can see some holes in the mixture and the whole thing is coming like a mass in the center. If you cooked it too long, it will get hard and it gets almost impossible to spread it evenly on the plate. You will be able to cut into pieces but, the melt in mouth texture will be lost.