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:
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:
I made this too, for this Diwali. Yours has come out really well.
yummy &easy
Burfi chennagi bandide. I have a version of it in my blog too.
awww...yummm it looks!! slurrp!
Such a droolworthy and delicious seven cup cake.
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
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