This seven cup cake sweet recipe is an easy tasty one that you can make it during this deepavalli. Persons who does not know about this sweet may wonder the reason behind the name of this sweet. The name is because we use seven cups of ingredients for making this sweet and hence the name seven cup barfi. This seven cup cake sweet recipe is very easy sweet that even beginner can do but the consistency should be noted and correct to set the burfi. In this recipe 3 cups of sugar is added but it may be too sugary for many so,you can reduce it to 21/2 cups and follow the method. It’s almost like making mysore pak but the procedure and some additional ingredients makes it seven cup burfi. It almost tastes like mysore pa with a slight bite of coconut scrapings.Roasting the besan flour is important so that the rawness will go off with nice aroma and taste. Generally there is no need to add any flavourings like cardamom but still if you want it you can add it.
2.Take a thick bottomed kadai and add some 2 tbsp ghee from the measured ghee itself and add bengal gram flour and saute till all the rawness goes off and a nice roasted smell comes.
3.Now add all the other ingredients to this roasted flour and mix everything nicely.
4.When adding all other ingredients switch of the stove and well mix without any lumps.
5.Then switch on the stove and let it boil,keep stirring.
6.At one stage it will become thick and light foams will form and it will leave the sides and forms ball.
7.Grease a suitable pan or a plate with ghee and keep ready.
8.Pour the mixture to the pan and even out.
9.Let it cool and when slightly cool cut to desired shapes.
10.After it sets you can cut shapes.Serve and enjoy.
Vegetables(carrot,beans ,potatoes,green peas) - 1 cup
Big onions chopped - 1 small
One slit green chilli
Ginger garlic paste - 2 -3 tsp
Salt to taste
Oil - 2 tbsp
Sugar - 1/4 tsp
Curry powder - 1 tsp
Some chopped coriander leaves
Spices to do tadka:
Cinnamon - a small piece
Cloves - 3-4
Saunf/fennel/sombu - 1/2 tsp
Coconut grated - 1/2 cup
Cashews - 4-5 tbsp
Sombu/saunf - 2 tsp
Khus-khus - 11/2 tsp
Cinnamon - asmall bit
Cardamom - 1-2
Green chilli - 1(as per spiciness)
Chop all the vegetables to even size and keep ready.
Grin the to grind ingredients to a smooth paste and keep ready.
Keep a kadai with oil add cinnamon ,cloves,fennel then add the finely chopped onions.
When they become transparent add ginger garlic paste till the rawness goes off.
Then add the chopped vegetables add salt and cook for some time then add some water to cook the vegetables.
when vegetables cook add the ground mixture and now check for salt if needed add it,bring to kurma consistency by adding water.
When boiling add some sugar,then curry powder and when done add chopped coriander and serve with chapatti and phulka’s.
Any vegetable options available at your home can be used, even cauliflowers can be added.
To keep the kurma white chilli powder or turmeric powder are not added.
I usually don’t cook the vegetables separately, usually it cooks fine by the above method itself.
Additionally with cashew nuts you can add some roasted bengal gram dal.