Seven Cup Cake or Seven Cup Barfi is nothing more than a variation to the regular Basan Barfi. It is a deliciously rich melt in the mouth sweet that is perfect for any festive occasion. Seven Cup Cake was my choice of sweet last Diwali. I was craving Besan Barfi and Mysore Pak, but eventually settled upon this barfi. Apart from being incredibly easy to make, this sweet will keep very well if refrigerated for several weeks.
What follows is a pretty standard recipe for Seven Cup Cake | Seven Cup Barfi with a small but significant tweak. This recipe is usually prepared with milk. I used cream as I wanted the barfi to be especially dense, rich, and creamy for the festival. If the thought of all that heavy cream scares you, no worries! Just switch back to using an equal quantity of milk and the result will be just fine.
1 cup besan
1 cup coconut (dessicated)
1 cup ghee
1 cup heavy cream
3 cups sugar
1/2 tsp cardamom powder
- Mix all the ingredients except the cardamom powder together in a large heavy bottomed pan.
- Cook on a medium heat, stirring continuously until it thickens and begins to leave the sides of the pan. Stir in the cardamom.
- Pour the mix into a greased pan. When it cools down, cut into diamonds or squares.
- Store in an airtight container. For longer shelf life, store in refrigerator.
Good to Know
- The heavy cream will make this Barfi very rich. For a more everyday version replace with same quantity of milk.
- The dry coconut in this recipe can be replaced with same quantity fresh coconut. Gently roast the coconut in a pan until fragrant, then use.
- Three cups sugar may seem a lot but reducing it may alter the consistency of the barfi eventually.
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