7 Cup Cake | 7 Cup Burfi with Black Chick Pea Flour

One of the biggest festivals of India is right around the corner. Yes I m talking about Diwali the festival of lights. This time Diwali and Halloween are back to back which of course means tons of treats. There will some tricks too. 
Today I m going to present a popular and simple Diwali sweet called 7 cup cake or burfi. Interesting name huh?  This recipe calls for only 4 ingredients, we use 7 measures of these ingredients and hence the name.

For this Diwali, my mantra is to keep everything simple. With a hectic schedule and with an upcoming event in two weeks, I want to try the recipes that can be prepared in less than 30 to 45 minutes. And this seven-cup cake is one such recipe.  When I called my mom last week, she reminded me of this recipe.  Stay tuned for couple more treats this week. :-)

7cupcakedeepavalispecial

Coming back to the recipe, your measure can be any quantity, be it 1 cup or 2 cups or even 1/2 cup. Basically you need to take the all the ingredients with the same measure. You need 1 measure of chick pea flour, 1 measure of coconut, 1 measure of ghee (clarified butter), 1 measure of milk and 3 measures of sugar which adds up to 7 measure or 7 cups.
 I didn’t plan to use black chick pea flour. As I had it in my pantry thought of trying with it and I need to say, it came out super awesome. We didn’t find any difference taste wise but yeah the color does differ. Also adjust the sugar measure as per your preference. Please refer to the other variations in the notes section.       

Ingredients:

  • Chick Pea Flour | Besan – 1 measure (I used the kala channa besan)
  • Grated Coconut – 1 measure
  • Ghee – 1 measure + 2 tbsps for greasing the plate.
  • Milk – 1 measure
  • Sugar – 3 measures

Prep – Work:

besan

  • Sieve the besan.
  • Grease a cake pan or wide plate generously with ghee and set aside.

greasingthecakeplate

Steps:

  • Heat a wide pan or non-stick kadai.  Once the kadai becomes hot, turn it to low heat.
  • Add the besan and dry roast it for a minute.
  • Then add the grated coconut and roast for 2 minutes.
  • Now add the sugar and mix well. It will now look like crumbled meal.

7cupcakesteps1

  • After mixing, add the milk and ghee.
  • Incorporate them all nicely and keep stirring the mixture.
  • Do not let the mixture sit for more than 2 minutes without stirring. 
  • Keep stirring until the mixture comes together. It took me about 13 minutes to get the right consistency.

7cupcakesteps2

    • Consistency Check:  (Thanks to Mullai for this wonderful tip)

7cupcakesteps4

    • In a small bowl of water, drop a small piece of the cake mix. The mix will go to the bottom and should stick.
    • Now drain the water and the roll the mix into small ball and it should stay intact without crumbling. This is the right consistency and you can turn off the heat.
  • Now pour the mix into the greased pan and let it sit for 10 minutes.
  • I drizzled some chopped almonds and after 10 minutes using the knife cut them into small square pieces.
  • Then let it sit for 15 more minutes before removing the cake pieces.

7cupcakesteps3

That’s it. Yummy 7 cup cake is ready. 

7cupcakecollage

Notes:

  • Regular besan is usually used, but as I had kala channa besan went with that.
  • Right after adding besan, be ready to mix the besan. As the pan is hot, the besan might get burnt.
  • Adjust the sugar as per your preference.
  • You can add saffron to the milk and add to the besan mix or you can add elaichi powder too.
  • I used fresh grated coconut for this recipe. Frozen can be used too. Thaw the frozen coconut before using or dry coconut can be used too.
7 Cup Cake | 7 Cup Burfi with Black Chick Pea Flour
7 cup cake or 7 cup burfi Diwali special rich and yummy sweet delicacy with prepared ghee, chick pea flour, sugar, coconut and milk.
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. Chick Pea Flour | Besan - 1 measure (I used the kala channa besan)
  2. Grated Coconut - 1 measure
  3. Ghee - 1 measure + 2 tbsps for greasing the plate.
  4. Milk - 1 measure
  5. Sugar - 3 measures
Prep - Work
  1. Sieve the besan.
  2. Grease a cake pan or wide plate generously with ghee and set aside.
Steps
  1. Heat a wide pan or non-stick kadai. Once the kadai becomes hot, turn it to low heat.
  2. Add the besan and dry roast it for a minute.
  3. Then add the grated coconut and roast for 2 minutes.
  4. Now add the sugar and mix well. It will now look like crumbled meal.
  5. After mixing, add the milk and ghee.
  6. Incorporate them all nicely and keep stirring the mixture.
  7. Do not let the mixture sit for more than 2 minutes without stirring.
  8. Keep stirring until the mixture comes together. It took me about 13 minutes to get the right consistency.
Consistency Check
  1. In a small bowl of water, drop a small piece of the cake mix. The mix will go to the bottom and should stick.
  2. Now drain the water and the roll the mix into small ball and it should stay intact without crumbling. This is the right consistency and you can turn off the heat.
  3. Now pour the mix into the greased pan and let it sit for 10 minutes.
  4. I drizzled some chopped almonds and after 10 minutes using the knife cut them into small square pieces.
  5. Then let it sit for 15 more minutes before removing the cake pieces.
  6. That’s it. Yummy 7 cup cake is ready.
Notes
  1. Regular besan is usually used, but as I had kala channa besan went with that.
  2. Right after adding besan, be ready to mix the besan. As the pan is hot, the besan might get burnt.
  3. Adjust the sugar as per your preference.
  4. You can add saffron to the milk and add to the besan mix or you can add elaichi powder too.
  5. I used fresh grated coconut for this recipe. Frozen can be used too. Thaw the frozen coconut before using or dry coconut can be used too.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

14 thoughts on “7 Cup Cake | 7 Cup Burfi with Black Chick Pea Flour

  1. Yumm! :) This is one of my childhood favorite.. my athai used to make this for every diwali :) I planned to make it this time but S stopped me from making any more sweets :D

    • Thanks.. Same situation here too. Did back to back sweets this weekend and M did the same thing too. Saving some savories for the diwali weekend and might post after the festivies..

Comments are closed.