Besan Coconut Burfi
The recipe is traditionally called a seven cup cake or the seven heaven cake because of three cups of sugar and 1 each of other 4 ingredients, making it easy to remember. However, in my experience, 2 cups of sugar is more than enough for our generation's sweet tooth. And even my grandparents are quite happy with that :)
See more of the story on my blog post: http://www.saffrontrail.com/seven-cup-cake-besan-coconut-burfi-recipe
Besan Coconut Burfi
The recipe is traditionally called a seven cup cake or the seven heaven cake because of three cups of sugar and 1 each of other 4 ingredients, making it easy to remember. However, in my experience, 2 cups of sugar is more than enough for our generation's sweet tooth. And even my grandparents are quite happy with that :)
See more of the story on my blog post: http://www.saffrontrail.com/seven-cup-cake-besan-coconut-burfi-recipe
Cooking Instructions
- 1
Grease a 9 X 9 baking sheet (or a deep dish) ghee and keep aside.
- 2
In a heavy bottomed wok, place 2 tbsp ghee.
- 3
Add the cup of besan to this and on a very low flame, roast it till fragrant - say around 4-5 minutes. Keep a close watch and saute constantly so as not to let the gram flour brown or burn.
- 4
In a large bowl, mix all the remaining ingredients including flavouring of choice {saffron strands or cardamom.
- 5
Once the gram flour is aromatic, tip the contents of the bowl into a wok. Keeping the flame low at all times, constantly keep stirring the contents till reduced to nearly half. For the quantities specified, this takes 15-17 minutes.
- 6
At the end of 15 minutes, immediately transfer the contents of the wok onto the greased baking sheet.
- 7
Smoothen out the surface with the edge of a flat spatula or by patting under few layers of foil, to make the heat bearable.
- 8
Score into squares or diamonds using a pizza cutter /knife.
- 9
Cut out when completely cool.
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