It has always been a tradition that me and brother followed at parent’s place. To start the day with a 100 wala the first thing in the morning. Another was the fact that we got to wait till Amma gives us after pooja. We wriggled out of this practice few years, but most time, she used to get up as early as we did, finish all the oil bath, and in all grand finale, do the morning pooja, before handing over the 100 wala to Sree for the first one to be lit up. Of course, this changed over years. Years later saw me struggling to get him interested in doing the honours. Childhood fancies hardly remain so ever right!
And after marriage, both of us stopped observing that age old tradition. In the last 10 years, I don’t remember either of us trying to even make an effort. But I remember every single year before that with vivid details that will last a lifetime! And can never stop talking about them or wishing those days are here again.
It only made things more bitter sweet this year as it fell on Sree’s birthday. With Konda showing the same excitement we felt ages ago, I imagined we were in a different time. With 5000 miles separating us, a phone and web cam was the connecting links between us. With Peddu singing Ba ba Black sheep to his Mama, who was dancing to his tunes, with eyes welling with tears I heard Daddy say it would truly be a celebrations for Sree as his day was made talking to his nephews.
Deepavali remains an eve to pause to think back on what was important to us. To make it memorable for our kids. Like us, they may think back on this day and cherish their golden childhood and continue the tradition. The day might have been lot less noisier than all the years before, but it didn’t lack any of the spirit or the want to savor the moment!
I hope the day was as good as you hoped it to be!
Before I jump on the recipe, I wanted to mention that I was featured here.
Ok, here is the recipe for the 7 cup Burfi that Amma gave me. She said she has been having this recipe for so long, wanting to make it yet time was never right. There are many proportions to this 7 cup Burfi, the name comes from the fact that 7 cups are used to make this simple sweet. She was happy that I finally made it.
Since I took all the pictures in different stage, lets do a step by step!
Measure all the ingredients and keep next to each other for a pretty pose! I hardly take so much efforts if otherwise. After all when posing one should try to look neat right!
If you are wondering what was missing, yea the ghee cup is missing from the shoot. You can think of it as invisible one, ok!
Besan, Milk, Cashew Nut powder, Grated Fresh Coconut, Sugar are in 1 measuring cup
Once the clicking is done, take all of them in a sturdy kadai or deep bottom pan.
Once it is completely cooled down, gently cut again on the perforated spots.
7 cup Burfi Recipe
Chickpea flour / Besan – 1 cup
Sugar – 3 cups
Ghee – 1 cup
Cashew nut powder + Grated Fresh Coconut – 1 cup
Milk – 1 cup
Method to prepare:Take all the ingredients in a thick bottom kadai and put on high flame.
Keep stirring to ensure the flour gets mixed well and sugar starts melting.
After 10 mins, reduce the flame to low and continue stirring. You will find bubbles coming out and the mixture starts leaving the sides.
Take a square or circle plate and grease it with ghee. After 10 mins, the batter consistency will be thick and you can see the bottom. Ensure it doesn’t get burnt in the bottom.
Immediately pour the batter on the greased plate. Allow it to sit for 10 mins, then with a greased knife make marks either as diamond or square.
Allow it to completely cool, then cut on the perforated lines to break into pieces.
Note: All the ingredients are directly added together and cooked. There is no need to roast the flour or powder the sugar. There is no roasting involved in this recipe.
Do make this and enjoy. I am sure you will get addicted to the taste.