7 Cup Burfi With Jaggery

7 Cup Cake / Burfi  is a delicious South Indian fudge that can be made on special occasions and festivals. This sweet dish gets its name as it is made using 7 equal parts of ingredients. Traditionally 7 cup burfi is prepared using 1 part of chickpea flour, 1 part of ghee. 1 part of coconut, 1 part of milk and 3 parts of sugar. Here I am sharing a modified version of this fudge, wherein I have not only reduced the quantity of sugar but also replaced it with jaggery powder. This burfi with jaggery is soft, chewy and utterly delectable and melt-in-mouth types. It has a distinct flavor coming from coconut and cardamom powder. Best part of this sweet dish is that you do not have to worry about the string consistency and the recipe is relatively easy to follow, just that it requires some hand work and patience. 

The 7 cup cake made by following the traditional method is very sweet, off white in color and has a crumbly texture. Fresh or desiccated coconut can be used to make this fudge. I have used desiccated coconut in this recipe and the yellow color here is from jaggery powder. Cashew-nut powder can also be used instead of coconut powder. 7 cup burfi makes for a perfect Diwali sweet and has a good shelf life. The burfi remains good for about 8-10 days at room temperature. You may double the recipe but then the burfi mixture becomes heavy to stir. 

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 20 medium size fudge pieces

Ingredients: Measurements used  1 cup = 250 ml

• 1/2 cup besan / chickpea flour
• 1/2 cup desiccated coconut
• 1/2 cup ghee /clarified butter
• 1/2 cup milk
• 1 1/4 cup jaggery powder
• 1/2 teaspoon cardamom powder

Method:

1. Grease a tray or plate with ghee and keep aside. Dry roast the chickpea flour / besan in a broad bottom pan for about 7-8 minutes to get rid of the raw smell.

2.  To this roasted flour, add ghee, milk, desiccated coconut and jaggery powder. Mix everything very well. At first you may get few lumps, but as you stir and cook further, the mixture becomes lump free. When the jaggery melts, the mix will be more on the liquid side.

3. Gradually it starts thickening. You will see bubbles forming and bursting. Keep cooking and stirring the burfi mixture on low to medium flame for about 15 minutes or so, until it leaves the sides of the pan.

4. Add cardamom powder at this stage. Blend it well with the burfi mixture. Cook for another 2 minutes and put off the flame.

5. Pour the burfi mixture into the greased tray and flatten it with the spatula or back side of a greased bowl.

6. Once the burfi is set, but still warm, cut it into desired shape using knife. Separate the burfi pieces on cooling and keep it in an air tight container and serve as per need. This burfi stays good at room temperature for 8-10 days provided it lasts until then.

 Recipe Notes:

• You can use any cup or bowl for measurement. Just make sure you use the same cup for measuring all the ingredients. Here my 1 part equals half cup.
• This is a modified version of the traditional recipe of 7 cup cake as i have reduced the amount of sweetener and also replaced sugar with jaggery powder.
• Fresh or desiccated coconut can be used to make this fudge. I have used desiccated coconut in this recipe and the yellow color here is from jaggery powder.
• Cashew-nut powder can also be used instead of coconut powder. 
• 7 cup burfi has a good shelf life. The burfi remains good for about 8-10 days at room temperature.
• You may double the recipe but then the burfi mixture becomes heavy to stir. 

Every alternate month I participate in a Facebook group, Recipe Swap Challenge ,where in paired bloggers visit each others blog and bookmark recipes they like and wish to try out. Any one dish is then recreated and posted on their blogs with due credits given to the author. This is my 6th month in this wonderful group started by dear friends and fellow bloggers, Jolly Makkar and Vidya Narayan. For this month challenge, it was decided that we choose a regional recipe from our partner's blog to recreate.My partner for this month is Sandhya Ramakrishnan, who blogs at My Cooking Journey . Do check out her space for authentic South Indian recipes and other delicious recipes around the globe. Sandhya is from Tamil Nadu and I chose this 7 cup cake recipe for this event. Click here for the original recipe from her blog. 

                                    

For more fudge recipes, check out the following from this blog

• Mohanthal

                           

• Instant Kalakand

                           

• Til ki Burfi

                            

• Dried Fig and Nuts Roll

                            

• Fresh Coconut Fudge

                            

• Badam Katli

                            

• Protein Chikki

                            

• Rose Petal Jam flavored Bottle Gourd Fudge