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7 Cup Burfi | 7 Cup Cake

5 from 3 votes
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Course: Sweet
Cuisine: Indian
Author: Vidya Srinivasan


  • 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


  • Place the frozen coconut in room temperature for 30 minutes
  • Place parchment paper on 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 into desired shape. Transfer into container after it is cooled completely


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  1. I have used frozen coconut. Regular grated coconut can be used
  2. Besan flour can be roasted for a minute before cooking Burfi. I didn’t roast but didn’t taste raw besan flavourR
  3.  Food color can be added if preferred
  4. Nuts is optional can be skipped
  5.  Ghee can be used instead of butter. Add full quantity butter/ghee initially to avoid raw smell
  6. Burfi starys good for 2 weeks
  7. I have usd 1/3 cup of measurement but same procedure can be used for any measurement
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