7 CUPS BURFI

SOURCE: CLASSIC MASALA HUT
The 7 cups are
1 cup Besan / Gram flour/ Chickpea flour 
1 cup Grated Coconut
2 cups Sugar
1 cup Milk
1 cup Nuts (Almonds,Cashews)
1 cup Ghee / Clarified Butter

Step 1) Start off with roasting besan flour / chickpea flour I have taken a non stick pan to prevent the burfi from sticking to the bottom and roast it for 3 - 4 min on a low heat. Once u start smelling the sweet aroma of the besan flour it is time for our second cup 

Step 2) Add 1 cup of Grated Coconut and mix it well

Step 3) Followed by coconut add 2 cups of sugar and mix it again

Step 4) Add the fifth cup Milk and mix it well and cook until sugar dissolves completely

Step 5) Now add the 6th cup nuts, I have take one cup of Almonds and Cashews and cut them into very small pieces,Now the mixture will be a little watery but soon it will solidify


Step 6) Then add the last cup Ghee / Clarified Butter, gradually add in the Ghee and incorporate all the ghee into the mixture and cook for 10- 15 minutes on a medium heat
Consistency is very important, if is it not at the right consistency then the burfi will be chewy and will be more like a fudge and will also take lot of time to set

Step 7) Now it has thickened and started to leave the sides of the pan.

Step 8) Once it starts leaving the sides of the pan or kadai , pour it into a greased plate or tray. With a help of a spoon Smoothen its top. Leave it to cool slightly,it just took 4 minutes for me to set(if it is not at right consistency then it will take more time) Once the mixture cools down slightly cut it into your desired shapes

Our Delicious 7 cup Burfi is ready!!! Its Festival s