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7 Cup Burfi | 7 Cup Cake – Easy Diwali Sweet Recipe
7 Cup Burfi, also called 7 Cup Cake, is a popular South Indian sweet made with just seven cups of ingredients—gram flour (besan), sugar, ghee, milk, and coconut being the stars. This easy Indian fudge recipe is perfect for festivals like Diwali, Navratri, and Krishna Jayanthi, and is loved for its rich flavor and melt-in-your-mouth texture.
The name “7 Cup” comes from the simple ratio: 1 cup each of gram flour, ghee, milk, and coconut, and 3 cups of sugar. It’s a beginner-friendly sweet that doesn’t require string consistency, making it ideal for quick festive prep or last-minute gifting.
What is 7 Cup Burfi or 7 Cup Cake?
7 Cup Burfi is a traditional Indian sweet made with seven cups of ingredients: gram flour, sugar, ghee, milk, and coconut. It’s cooked until thick and then set into squares or diamonds.
Is 7 Cup Burfi the same as Mysore Pak?
No. While both use gram flour and ghee, Mysore Pak has a porous texture and uses more ghee. 7 Cup Burfi is denser, sweeter, and includes coconut and milk.
Can I reduce the sugar in 7 Cup Burfi?
Yes! You can adjust the sugar to 2 or 2.5 cups if you prefer a less sweet version. The texture may vary slightly but it will still taste great.
How long does 7 Cup Burfi last?
Stored in an airtight container, it stays fresh for up to 7 days at room temperature and up to 2 weeks in the fridge.
Can I make 7 Cup Burfi without coconut?
Yes. You can skip the coconut or replace it with milk powder for a smoother texture. However, coconut adds a lovely chewiness and flavor.
If you are looking for a healthy burfi without sugar, try Oats and Dates burfi
Ingredients
- Besan flour - 1/3 cup
- Fresh/frozen coconut - 1/3 cup
- Milk - 1/3 cup
- Butter - 1/3 cup
- Sugar - 1/3 + 1/3 + 1/3 cup
- Cardamom powder - 1/4 tsp
- Ghee- 1 tsp to grease
- Nuts - as required optional
Instructions
- Place the frozen coconut at room temperature for 30 minutes
- Place parchment paper on a tray/ plate and grease it with ghee
- In a wide non-stick pan, add grated coconut, besan flour, milk, butter, and sugar. Mix well
- Switch on the stove and medium flame and cook the mixture. Stirring it occasionally. Add cardamom powder
- Once it starts bubbling, change the stove to low flame and continue cooking
- Switch off when the mixture becomes like a mass and leaves the pan
- Transfer immediately to the greased plate. Sprinkle nuts
- After the burfi is cooked down a bit, cut it into the desired shape. Transfer into the container after it is cooled completely
Video
Notes
- I have used frozen coconut. Regular grated coconut can be used
- Besan flour can be roasted for a minute before cooking Burfi. I didn’t roast but didn’t taste raw besan flavourR
- Food color can be added if preferred
- Nuts is optional can be skipped
- Ghee can be used instead of butter. Add full quantity butter/ghee initially to avoid raw smell
- Burfi starys good for 2 weeks
- I have usd 1/3 cup of measurement but same procedure can be used for any measurement
Ingredients :
Besan flour - 1/3 cup
Fresh/frozen coconut - 1/3 cup
Milk - 1/3 cup
Butter - 1/3 cup
Sugar - 1/3 + 1/3 + 1/3 cup
Cardamom powder - 1/4 tsp
Ghee- 1 tsp, to grease
Nuts - as required (optional)
How to make 7 cup Burfi with step-by-step pictures
- Place the frozen coconut at room temperature for 30 minutes
- Place parchment paper on a tray/ plate and grease it with ghee
- In a wide non-stick pan, add grated coconut, besan flour, milk, butter, and sugar. Mix well
- Switch on the stove and medium flame and cook the mixture. Stirring it occasionally. Add cardamom powder
- Once it starts bubbling, change the stove to low flame and continue cooking
- Switch off when the mixture becomes like a mass and leaves the pan
- Transfer immediately to the greased plate. Sprinkle nuts
- After the burfi is cooked down a bit, cut it into the desired shape. Transfer into the container after it is cooled completely
These traditional recipes are absolutely the best! This is a family favourite and gets done so quickly.