7 cup Burfi

I tried this sweet for the first time. It came out pretty good and family/friends also appreciated this. This made my day rather made my Diwali!!!

I chose this recipe from Kaveri and Roshni. I chose this because the recipe has few ingredients and the procedure is very simple. The only apprehension was when to transfer to the greased tray. If we transfer it a bit early we would get a halwa like consistency and if we are late the barfis would be very hard. I guess I managed it.

So here goes my version. Didn’t deviate much from the links that I referred to.

Ingredients:

Besan – 1 Cup

Scraped Coconut – 1 Cup

Milk – 1 Cup

Ghee - 1 Cup

Sugar – 3 Cup

Method: 

• Sieve the besan and make sure the besan doesn’t have any lunps.
• Grease a tray or a plate and keep aside.
• In a heavy bottomed Kadai, add the besan, scraped coconut, sugar, milk and ghee. I used a nonstick kadai.
• Mix all the ingredients well. Place the Kadai on heat, and start cooking on medium heat. Keep stirring.
• After a few minutes the mixture will become smooth and will start boiling.
• You can also cook on high heat until the mixture starts boiling, then on medium heat thereafter.
• Keep stirring. Don’t stop stirring otherwise the mixture will become hard on one part alone.
• In the next stage, the mixture will start thickening.
• Keep stirring. Next the mixture will get thick, and leave the sides. The mixture becomes frothy on the sides.
• At this stage, remove from flame and transfer into the greased tray.
• There is one more way to find is the mixture is ready. Have a cup of cold water nearby. Drop a little of the mixture into the cold water. If the mixture retains the shape when touched upon, then it is the right consistency to remove from heat.

• Allow to cool for a few minutes, say 10-15 minutes and then mark the pieces with the help of a sharp knife, while still warm.
• Cool completely, (I waited for about 4 hours) remove the pieces carefully and store in airtight containers.

Delicious burfi is ready!!!