7 Cup Cake | 7 Cup Burfi with Black Chick Pea Flour
A delicious 5-ingredient burfi or Indian fudge prepared with chickpea flour/besan, sugar, coconut, ghee, and milk, popularly known as 7-cup cake or 7-cup burfi.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: 7 Cup Burfi with Black Chick Pea Flour, 7 cup cake
Sieve the besan. Grease a cake pan or wide plate generously with ghee and set aside.
Steps:
Heat a wide pan or non-stick kadai. When it becomes hot, reduce the heat to low. 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 a crumbled meal.
After mixing, add the milk and ghee. Mix well 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.
Consistency Check: (Thanks to Mullai for this wonderful tip)
In a small bowl of water, drop a small piece of the cake mix. It will sink and settle. Now drain the water and then roll the mix into a small ball, and it should stay intact without crumbling. This is the right consistency, and you can turn off the heat.
Now pour this mixture into the greased pan and let the burfi set for 15 minutes. Now cut them into desired shapes and let them cool completely before removing them from the pan.
That's it. The yummy 7-cup cake is ready.
Notes
You can use regular besan, but as I had kala chana 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.
I did not add any flavors. You can add saffron to the milk mixture or cardamom powder too.
I used freshly grated coconut for this recipe. Frozen can be used too. Make sure to thaw the frozen coconut before using it in the recipe.