How do I begin to describe this all time favourite barfi of mine. Years ago I tried this recipe and I have used the same recipe ever since making minor adjustments and changing the size of the ‘Cup’ used to make this 7 Cups barfi.
This 7 Cups barfi has 7 Cups of a combination of simple ingredients like besan, sugar, coconut, ghee, milk and big handful of cashews. The nuttiness imparted from cashews makes the 7 Cups barfi a sure shot favourite with kids. Making this does require patience but the fruits of labour are sweet and rewarding, you do get a very nice barfi to eat.
I make this barfi very regularly especially during Deepavalis. Everyone will surely like this barfi. I made a big batch for one of the Deepavali to distribute amongst friends nestled in cute little gift boxes. for savoury paired item, I made packets of wheat flakes chivda, crunchy! A few pictures below 🙂
Try more sweet recipes from FOI:
Kobbri Mithai
Shenga Barfi
Kaju Katli
Kaju Pista Roll
Doodh Pedha
Dharwad Pedha
Carrot Halwa
Lauki Halwa and many more…
- 1 Cup kadale hittu/besan
- 3 Cups sugar
- 1 Cup fresh grated coconut
- 1 Cup milk
- 1 Cup ghee
- ½ Cup cashews (1/4 Cup cashew powder)
- In a mortar-pestle, pound cashews into a coarse powder
- Sift besan in a bowl and ensure there are no lumps
- Dry roast besan till it gives a distinct aroma
- Turn off heat, to this add sugar and mix
- Pour milk slowly
- Mix well till no lumps
- Add grated coconut and pounded cashews and mix well
- Add ½ the ghee and mix well
- Turn on heat and start mixing
- Keep mixing and ensure it does not stick to pan
- When it froths up add rest of ghee
- Stir till it starts to thicken
- Keep mixing till it turns thick
- Next it turns to soft ball consistency, it should harden when cooled. Check on a plate. Takes around 30 minutes in thick pan for this consistency in low-med heat
- Pour to a greased pan
- Flatten and make barfis in greased pan
- Cut into barfis. Makes around 45 - 1" barfis.
- Serve when it cools
Use only white parts of coconut and ensure it is fresh
Do not let the mixture to harden completely, remove from heat when it has some moisture, it keeps hardening as it cools down
You can add some elaichi for some extra flavour I prefer it plain to bring out the aroma of besan
Be careful when handling the mixture, it will be hot!
7 Cups Barfi Stepwise:
In a mortar-pestle, pound cashews into a coarse powder
Sift besan in a bowl and ensure there are no lumps
Dry roast besan till it gives a distinct aroma
Turn off heat, to this add sugar and mix
Pour milk slowly
Mix well till no lumps
Add grated coconut and pounded cashews and mix well
Add 1/2 the ghee and mix well
Turn on heat and start mixing
Keep mixing and ensure it does not stick to pan
When it froths up add rest of ghee
Stir till it starts to thicken
Keep mixing till it turns thick
Next it turns to soft ball consistency, it should harden when cooled. Check on a plate. Takes around 30 minutes in thick pan for this consistency in low-med heat
Pour to a greased pan
Flatten and make barfis in greased pan
Cut into barfis. Makes around 45 - 1" barfis
Serve when it cools
