Swetha's Fusion

7 cups Burfi / 7 cups cake

Thursday, November 22, 2018

This is one of the easiest burfi to make. This traditional-sweets gets its name '7 cups burfi' a.k.a '7 cups cake' from the amount of ingredients which adds up to 7 cups. The original recipe calls for 3 cups of sugar and no cashew nuts. This is my version. You are welcome to modify the amount of sugar as per taste and omit the nuts.

Ingredients:

1 cup - Bengal gram flour / besan -
1 cup - Ghee / clarified butter (melted)
1 cup - Grated coconut
1 cup - Cashew nuts
1 cup - Milk
2 cup - Sugar (powdered)
½ tsp - Cardamom powder

Method:

Preparation - In a blender, make course powder of cashew nuts, Grease a plate/tray with ghee and keep it aside. Sieve besan and keep it ready.
In a thick bottom pad or non-stick pan, with 1/2 tsp of ghee, roast besan. Make sure not to let it over roast to change color. Better to keep in medium heat. Once sweet aroma comes, turn off the heat. Cashew powder may also be added midway and roasted along with besan.
Mix in sugar, and milk so that there are no lumps.
Add grated coconut and cashew powder (if it was not already roasted with besan). Mix all well with 1/2 cup of ghee.
Place the mixture on medium-high heat/flame and keep stirring continuously. Make sure no lumps are formed or burnt at the bottom.
When the mixture starts to bubble, add the rest of the ghee and keep stirring continuously. Scrap the sides of the pan as you stir.
Has the mixture thickens and starts leaving the sides of the pan, pour it into a greased plate or tray. Spread the mixture evenly using a flat spatula.
If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the burfi as it starts to set immediately.
Cut into square or diamond shapes with a knife when it is half-set and still warm. Don't remove yet.
Once fully set, remove the Burfi and enjoy, share and store.

Labels: Barfi, Festive Food, Sweet, Traditional Sweet, Vegetarian

~ 7 cups Burfi / 7 cups cake ~
Posted by Swetha @ 11/22/2018 03:25:00 PM :: 1 comments

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Kajju Besan Kadi / Cashew and Besan Barfi | Kadi Sweet

Wednesday, October 26, 2016

Kajju Besan Kadi or just called Kadi at home. This is my favorite sweet. My mom used to make it every year for my birthday. It is one of the popular Konkani and Mangalorean sweets. In Mangalorean side weddings, after the meal, a small packet with few variety sweets and some savory snack like salted cashews were given out. Like a goody-bag. I used pour everything out to see if Kadi sweet was part of the goody-bag. If yes, go for more goody-bag, which they would be more than happy to give out to the kids.

Ingredients :
. Besan ( Bengal gram Flour ) – 2 cup.
. Powdered cashew-nuts – ½ cup.
. Sugar – 2½ cup. (= Besan + Cashew)
. Water – ¾ cup.
. Ghee – ½ cup.
. Cardamom powder – ½ tsp

Method :

Sieve besan to remove any lumps and fry it with 3 tablespoon ghee on medium-low heat stirring continuously until nice aroma comes. Keep in mind not to burn it.
Add Cashew powder to besan and fry for minute or two more. This bring out extra cashew flavor. Note, mixture may turn in to very tiny balls ( not powder form). Turn off the heat and transfer the mixture on to a plate. If left in the pan it may burn.

Meanwhile grease a plate/flat-tray with ghee to pour the barfi.
Heat sugar and water in a heavy pan (may use same pan you fried besan). Keep stirring on medium-low heat.

Have cold water ready in a plate on the side for testing syrup's consistency. You may test this by dropping a drop of syrup over a cold water, it should form a ball/lump but should not disperse. You may rub your finger and it should form into a lump and not disperse immediately.
Once the above mentioned consistency is reached, stir in fried besan/cashewnut mixture to the syrup.
Once it is mixed well and starts to bubble, add rest of the ghee and cardamom powder. The mixture will start leaving the sides of the pan and would be ready to set.

Pour the mixture over the greased tray. You have to work quickly. I usually don't disturb by spatula so that I get the glossy finish on the top. I just shake or tap the tray for the mixture to spread evenly. If you would like to garnish it with saffron or nuts, now is the time or else it won't stick to the barfi as it starts to set immediately.

Make deep square or diamond shapes markings with a knife when it is half-set and still warm.
When it is completely cooled you may separate the barfi.
Store it in air-tight containers. Is good for over two weeks. No need to refrigerate.