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7 Cup Burfi Recipe – 7 Cup Cake

7 cup burfi or 7 cup cake recipe for Diwali
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course sweets
Cuisine Indian
Servings 20 pieces


  • Kadalai Maavu or Besan - 1 cup
  • Fresh grated coconut – 1 cup
  • Milk – 1 cup
  • Ghee - 1 cup
  • Sugar – 3 cups


  • Grease a 8 inch plate or tray with ghee and keep it aside. I used 4 aluminium takeaway containers, as I was giving them off as gifts. I did grease the insides with ghee.
  • Heat a thick bottomed pan with 1 tsp ghee. Add besan and roast over low flame for 2-3 minutes till you get the roasted aroma. Transfer to a plate.
  • In the same pan add another tsp of ghee. Add the grated coconut and once again roast for 2-3 mins till you get the aroma. Switch off the flame.
  • Now add the roasted besan, sugar and mix well. Make sure that there are no big lumps of besan. Use a balloon whisk to make it easy for you.
  • Add milk and mix well once again till the mixture is smooth and free of lumps.
  • Switch on the flame now, add 1/4 cup of ghee and using a wooden spatula start stirring in a circular motion slowly.
  • After 10 mins, the mixture would have thickened considerably and would start letting out big bubbles. Keep stirring to prevent the mixture from sticking to the bottom of the pan.
  • After 20 mins the color would have also changed, now add the remaining ghee and keep mixing well.
  • The mixture will come together in a thick mass without sticking to sides and will move to center of the pan when you spread the mass around. This should take another 5 mins.
  • Transfer the burfi mass to the greased plate and tap the plate on the counter to level the top.
  • cup burfi is ready.
  • While it is still warm draw lines according to your preferred shape.
  • Once cooled down use a sharp knife to break them into pieces.
  • Store in an airtight container.