7 Cups Barfi

7 Cups Barfi as its name says, is made of 7 cups! The combination of besan/chickpea flour, ghee(butter), sugar and milk to create a melt in your mouth delicious sweet treat is simply yummy.

Here it is, my 7 CUPS BARFI:

Ingredients: Choose any size cup and use it to measure all ingredients. 1 cup besan flour, 1 cup descicated coconut, 1 cup milk, 1 cup ghee, 3 cups sugar, 1 tbsp cardamon powder.

Make: 

1. In a heavy bottom (non stick is good) pan, dry roast the besan flour on low flame for about 10 minutes until the raw smell disappears. 

2. Add in cup of ghee, mix well. Add in cup of milk, cup of coconut. Stir continuously to combine well, all on low flame.

3. Add in 3 cups of sugar (or bit less if preferred) and cardamon powder. Mix by stirring continuously to smoothen the mixture. Keep stirring and the ghee will start to release. Continue stirring until the whole mixture leaves the sides of the pan easily.

4. Pour the mixture into a prepared greased pan to set. Flatten using the back of a spoon and let it set.

5. Once cooled to room temperature, cut into slices. Ensure slices are cut at this stage as if it hardens furthe, it will be difficult to cut nicely.

Serve and store to enjoy! 

Besan Burfi (Chickpea Flour Fudge)

When the Indian festive season is here, it's often a season of sweets! With busy routines and days, it can be hard to find the time to make traditional sweet treats made on festive occasions. 

I find this little treat an easy one to whip up quickly and hassle free and apart from the sugar involved it's probably on the healthier side too, being gluten free! 

Here it is, my easy version of the traditional BESAN BURFI (Chickpea Flour Fudge):

Ingredients: Half cup melted ghee (clarified butter), 2 cups besan (chickpea) flour, 2 teaspoons cardamom powder. For the sugar syrup: 1 cup sugar, 1/4 cup water.

Make: In a non stick pan mix the ghee and besan flour while stirring continuously on low flame, to ensure no lumps. After about 15 minutes of stirring and mixing the aroma of the besan will release and it will be golden brown in colour. Keep it aside and make the sugar syrup. 

In a separate dish mix the sugar and water and bring to boil. It should take around 6 to 7 minutes to form a one thread consistency. 

Then pour the sugar syrup into the besan and ghee mixture and stir on low flame. Once the whole mixture starts to leave the sides, pour into a greased tray and pat down firmly, cut into desired shape. You may add nuts for garnish at this stage, or roll into balls instead. Let it cool completely and enjoy!