Seven-Cup Cake / Besan-Coconut Burfi

Seven-Cup Cake / Besan-Coconut Burfi

Recipe for 7 cup cake - an Indian fudge sweet suitable for any festive occasion

In case you see the picture and wonder why the cupcakes are flat, this is a 7 cup-cake and not 7 cupcakes. These are the ones that my mom, aunts and grandmom turn out into perfect little squares during festivals, in a jiffy. I'm always a bit wary about making them because of too much sugar and ghee and there's the uncertainty of them turning out properly. These can be made with just milk and sugar - called 'milk cake' or with chickpea flour, sugar and ghee called Mysore Pak, or even with nuts like almonds and cashews. As a child, these were the only cakes that were made at home apart from some failed sponge cake experiments conducted in the pressure cooker. I wanted to recreate some of that childhood magic for the festive season.

Traditional Indian 'cakes' need no baking, because they are not actually cakes, but fudgey sweets made using sugar, milk and some other ingredients, a bit of slaving over the stove, some elbow grease – and your 'cake' will be ready. 

Small pieces of these goodies go a long way in satisfying your sweet tooth. Some of these 'cakes' require almost an hour of stirring over a hot stove. This one, on the other hand takes 20 minutes at the most, but the results make people think otherwise. If you need larger quantities, make this in batches, that way you can give your elbow some rest in between batches

Seven-Cup Cake / Besan-Coconut Burfi

Seven cup Cake

Category: Indian sweet, Milk sweet, Festival food

Time taken: Under 30 minutes

Makes: One 9 X 9 sheet 1/2" thick, can be cut into 25 squares

Seven-Cup Cake / Besan-Coconut BurfiRecipe for 7 cup cake - an Indian fudge sweet suitable for any festive occasion In case you see the picture and wonder why the cupcakes are flat, this is a 7 cup-cake and not 7 cupcakes. These are the ones that my mom, aunts and grandmom turn out into perfect little squares during festivals, in a ji...

Summary

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  • Coursedessert
  • Cuisineindian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Besan (gram flour)
1 cup
Ghee
1 cup
Freshly scraped or desiccated coconut
1 cup
Milk
1 cup
Sugar [if your sugar is not as sweet then add 1/4-1/2 cup more] 
2 cups
Saffron OR cardamom powder for flavouring
strands

Steps

  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.

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 :)

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