Seven cups ...may be just six cups

Seven cups is indeed a strange name for a sweet.But then what is in the name? A rose by any other  name is just as sweet. Well seven cups indeed will be utterly sweet  so we usually trim it down to six cups. This was lso a part of our Diwali platter and we all loved it so much.

We will need,

Chickpea flour 1 cup
Sugar  2 cups
Milk 1 cup
Coconut grated 1 cup
Ghee 1 cup
Cardamon 1 (seeds crushed, skin discarded)
Saffron soaked in a tsp milk

Method:
  • Grease a cookie sheet and set it aside.
  • Heat the chickpea flour in a non stick pan and toast it till fragrant. Remove from heat and allow it to cool completely.
  • Once cool, gently add the milk into the flour  a little by little and stir well, making sure that there are no lumps. Stir in all of the milk and make a paste.
  • Now stir in the sugar, coconut and the ghee. Place the mixture on a gentle heat. Cook it till the mixture leaves the side of the pan.Throw in the cardamon and the saffron.
  • Once the mixture starts to harden on the edges, pour it onto the greased sheet, spread it around and score it.
  • Once the mixture has set up, cut it and store it in an air tight box.

6 comments:

Jayashree said...

I made this too, for this Diwali. Yours has come out really well.

Santosh Bangar said...

yummy &easy

Nagashree said...

Burfi chennagi bandide. I have a version of it in my blog too.

LG said...

awww...yummm it looks!! slurrp!

Priya said...

Such a droolworthy and delicious seven cup cake.

R Sudhir Kumar said...

The time when I used to stay in delhi for longer duration, Sudha used to send it along, Alas, this sweet is so tasty , my colleagues would finish it a couple of days. So much so, we took telephonic instruction to cook and it ended up as a paste. yet its was tasty