Seven cups Burfi

This is a very easy to make, fail proof burfi recipe. There is no checking of the sugar syrup for string consistency. These burfis if properly cooked will have a melt in mouth texture. If you undercook the mixture then you would get a sticky fudge instead of a burfi.

Ingredients :-

  1. Besan – 1 c
  2. Ghee – 1 c
  3. Mixed nuts ( cashews/ almonds/ pistachios) – 1 c, coarsely chopped
  4. Grated coconut – 1 c ( Pulse slightly in the grinder)
  5. Cooking cream – 1 c
  6. White granulated sugar – 2 c + 1 tbsp extra
  7. Elaichi powder – 1 tsp


  1. Dry roast the besan for a good 15 minutes on a medium low heat. Keep aside on a flat platter to prevent burning of the flour.
  2. Grease another plate and keep aside.
  3. In a heavy bottomed wok, combine melted ghee, nuts, coconut, cream, sugar and the roasted besan. Bring the mixture to a boil but keep stirring.
  4. Lower the heat and cook further till the whole mixture comes together as a lump. Like a Halwa.
  5. At this point add the elaichi powder & the remaining 1 tbsp of sugar.
  6. Immediately transfer the mixture to the prepared plate.
  7. When still warm, mark shapes.
  8. You can sepertae the pieces of the burfi when they completely cool down to room temperature.
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