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
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