Wondering why I am making a Diwali Sweet for now? Well for one thing this was prepared during that time and I wasn’t up to sharing it then. And also this 7 cup sweet is another one of that constant burfis that Amma always makes for Diwali. I have already the actual 7 cups Burfi made with cashews, this time because we always think we should make something new, we decided to go ahead with almond. The recipe is exactly the same with the same procedure. However, the taste is different and for once I can eat with much liking.
7 cup Burfi Recipe | Almond Coconut Burfi
Chickpea flour / Besan – 1 cup
Sugar – 3 cups
Ghee – 1 cup
Almond powder + Grated Fresh Coconut – 1 cup
Milk – 1 cup
How to make the Burfi
Measure all the ingredients with the same cup. 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 at 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.
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