One bite of 7 Cup Barfi, and you're instantly transported into a world of rich, melt-in-the-mouth goodness. This traditional Indian fudge is a true delight for anyone with a sweet tooth, irresistibly delicious, easy to make, and so addictive!
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Why you'll love this burfi?
- Beginner-Friendly, No Sugar Syrup Hassles! : Making Indian sweets can sometimes feel intimidating, especially when recipes call for techniques like achieving the perfect one-string sugar syrup consistency. The best part about 7 Cup Barfi? You can skip all of that! This recipe doesn't require any sugar syrup stages, making it incredibly approachable for beginners. Just combine everything and cook until it forms a dough.
- Irresistible Flavor in Every Bite: This barfi is a delicious harmony of cashews, gram flour, coconut, and milk, all brought together with the richness of ghee. The result? A soft but crunchy, fragrant fudge that melts in your mouth and delights your taste buds.
- Perfect for Festive Gifting or Sweet Cravings: It's perfect for festivities, sharing a homemade treat, or when just craving something sweet. It also stores well, looks festive, and tastes like something straight out of a traditional Indian sweet shop.
What are the seven ingredients that the fudge is made up of?
A beloved treat during festivals, 7 Cup Barfi gets its charming name from the simplicity of its recipe, the seven cups of ingredients, each measured in equal parts. It's a clever, foolproof way to remember how to whip up this festive favorite, making it as easy to prepare as it is to enjoy!
The ingredients that make the seven cups are a cup of cashew powder, a cup of gram flour, a cup of coconut (fresh or desiccated), a cup of ghee, a cup of milk, and two cups of sugar. You put all the ingredients in the pan at once and cook for about 45 minutes or until the whole thing comes together as a dough.
How to make the 7 cup barfi?
Although it is okay to add all contents at once and start the cooking process, it is best to first add the gram flour and ghee to the pan and whisk them for a few minutes just so they form a smooth paste and have no lumps. Later, add the rest of the ingredients.
- Step 1: Whisk the ghee and besan(chickpea flour) for about 5 minutes, then add the rest of the ingredients.
- Step 2: Use a whisk to mix them up.
- Step 3: The mixture will loosen up a bit. Continue cooking until it forms a dough
- Step 4: The mixture will start leaving the sides of the pan.
- Step 5: Transfer and set the contents in a container lined with wax paper and ghee. Use the back of the spoon or spatula to even out the top layer.
- Step 6: Cut into slices after it cools; it is better to wait for about 15 to 20 minutes.
Hope you enjoy making and having this sweet fudge. If you liked this fudge, you may also enjoy the Milk peda and Coconut Fudge, which are different types of fudge. Some other sweet dishes that are quick and easy to make are homemade suji ka halwa, ricotta cheese peda, and milk pedha.
Some other sweets that you may like are easy besan ladoo, Cashew burfi, rava ladoo with coconut, microwave milk peda, fresh coconut burfi, and peda from ricotta cheese recipe. The no-sugar dates ladoo recipe is another hit among calorie-conscious folks.
Useful Tips
- Use a clean knife dipped in hot water, then wipe it dry before cutting the barfi into neat squares. This ensures clean edges and a neat look.
- Store the fudge in the refrigerator so it stays fresh for a few weeks.
- The flavor improves over time! The blend of cashews, coconut, gram flour, and a hint of cardamom deepens beautifully, making it even more irresistible with each passing day.
- As mentioned earlier, this is one of the easiest Indian fudges to make. The main effort lies in stirring the mixture until it thickens and comes together, which can take about 45-50 minutes. So, be prepared for some arm work!
- Use a heavy-bottomed pan to prevent the mixture from sticking or burning during cooking.
- You do not have to use an exact 1 cup; to make a smaller quantity, halve everything.
- Reduce sugar to your liking if you do not like it extra sweet.
- Cook on medium-high heat, stirring continuously for even cooking and to avoid lumps.
- Do not overcook the mixture, as this can result in a hard, crumbly texture instead of a soft, fudgy one.
- Line a glass container with wax paper coated in ghee before pouring in the mixture. This makes it much easier to release and cut the barfi once set.
Recipe FAQs
Cook the barfi mixture over medium heat and be careful not to overcook it. You'll know it's ready when the mixture starts to leave the sides of the pan and comes together into a smooth mass.
To test the consistency, take a small portion and try rolling it into a ball, and if it forms a neat ball without sticking to your fingers, it's done!
Feel free to reduce the sugar to your liking, and it should still taste great!
Store in an air-tight container for 10 to 12 days, and for longer in the refrigerator.
Sure, you can add saffron, bits of nuts to enhance the taste, and food coloring to brighten it up.
Related Recipes
If you tried this 7-cup Barfi or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
7 Cup Barfi
Ingredients
- 1 cup cashew powder
- 1 cup gram flour Besan in Hindi gram flour (chick pea flour)
- 1 cup coconut grated fresh or dessiccated
- 1 cup milk
- 1 cup ghee (clarified butter)
- 2 cups sugar
- ¼ tsp cardamom powder
Instructions
- Heat up a heavy bottomed flat pan .
- Add ghee and gram flour and whisk till it is mixed well with no lumps.
- Add all the other ingredients mentioned.
- Keep stirring continuously on medium heat , until it starts to form a dough and start releasing from the sides.
- Add cardamom powder to the dough and mix well.
- Transfer the dough into a container lined with wax paper and ghee .Press it firmly with the back of a spoon to even out the surface to get a smooth fudge.
- Wait for the fudge to cool in the container for about 20 minutes.
- Cut into desired shapes using a knife that is clean .To get neat edges ,you can try dipping it in hot water and wiping the knife before cutting.
- Store the fudge in an air tight container for about few weeks .
Video
Notes
- Use a clean knife dipped in hot water, then wipe it dry before cutting the barfi into neat squares. This ensures clean edges and a neat look.
- Store the fudge in the refrigerator so it stays fresh for a few weeks.
- The flavor improves over time! The blend of cashews, coconut, gram flour, and a hint of cardamom deepens beautifully, making it even more irresistible with each passing day.
- As mentioned earlier, this is one of the easiest Indian fudges to make. The main effort lies in stirring the mixture until it thickens and comes together, which can take about 45-50 minutes. So, be prepared for some arm work!
- Use a heavy-bottomed pan to prevent the mixture from sticking or burning during cooking.
- You do not have to use an exact 1 cup; to make a smaller quantity, halve everything.
- Reduce sugar to your liking if you do not like it extra sweet.
- Cook on medium-high heat, stirring continuously for even cooking and to avoid lumps.
- Do not overcook the mixture, as this can result in a hard, crumbly texture instead of a soft, fudgy one.
- Line a glass container with wax paper coated in ghee before pouring in the mixture. This makes it much easier to release and cut the barfi once set.
Yum! This fudge looks incredible. I am definitely going to be picking up some cashew powder so I can give this delicious recipe a try soon.
Thank you so much .I am pretty sure you will enjoy this delicious fudge.
I was glad to read that this is a good fudge for beginners to try, now I just have to find or make gram flour. It sounds a little sweet for me, do you think I could use half the sugar or would the fudge not set if I did that? Thanks.
I think it would work perfectly with half the sugar as well Beth. I agree some of the Indian sweets can be a little overly sweet and you can adjust this recipe according to what suits you.Gram flour is also called by the name Besan and you can purchase it online as well . Happy cooking! Thank you for the comments.
Love how easy this fudge is to make. I have all the ingredients so planning to try it at the weekend!
Hope you enjoy making and having it Jacque ! Thank you so much!
Sharing with some friends that love coconut.
Thank you so much Angela, appreciate your sharing this with friends.
This sounds amazing. Can't wait to try it.
Thank you so much Relle, appreciate it . Happy cooking.
I'm so hungry now! I have such a sweet tooth... Sharing to Pinterest, my friend xx
It sure is tempting , especially at the end of the day .. I have a sweet tooth myself and so can relate to that 🙂 . Thank you so much for sharing on Pinterest , truly appreciate it!
Absolutely delicious burfis Nisha ! It's one of the first ever sweets that I learnt to make from Mom and it's still my favorite!
That's wonderful Smitha , Glad to hear it is your favorite .It's a favorite at our home as well.Thank you for stopping by!
This is awesome, Nisha! I can't imagine the flavors, but the way you describe them sounds Heavenly! I love discovering new dishes from you. It's fascinating to learn of new cultures and ways of cooking. Yum! Your directions are amazing too. It looks like a very doable recipe to make. I like that a lot!
How dense and heavy would you say this is? Many of the fudges I've had were thick, heavy, and dense. This looks almost as if it has a cake-like consistency? I'd love to hear your thoughts. 🙂
Thank you for sharing yet another incredible dessert, my friend. I've shared so others can enjoy too! ♥
So happy to hear that you enjoyed this post Holly. I can imagine this must be really new to you .We have so many different desserts from different states in India , each having their own specialties and am still exploring them as well.The seven cup fudge is not too dense and thick, yet not too soft like cake either. It is a little on the brittle side, still soft when you bite it .The dominant flavors are the gram flour, cashew powder and a little tinge of coconut .The combined flavors gives it the magical taste . Many Thanks for sharing this dessert, truly appreciate it.Hope you have a wonderful weekend!!
Oh wow, such a perfect and vivid description. Thank you, Nisha! It is truly my pleasure to share your posts, my friend. You are a special person! ❤
You are very welcome Holly.Have a great day ! Always a pleasure to hear from you .
You got me at 'one of the easiest fudges to make' 😉 I LOVE these photos, mmmmm. I adore fudge but haven't had it in ages. I wouldn't have thought of making it myself but I'd be keen to give it a go. I wouldn't have imagined coconut in it, do you think you can taste this much? It's a fantastic recipe, Nisha! xx
It's quite simple to make Caz except for the stirring till it becomes a mass of dough .You can skip or reduce the coconut if you like and reduce a bit of sugar and it will still taste good. Although I love the coconut flavor in it and you cannot really taste it too much .
This traditional recipe is in my to do list for long time. You made me tempting with your stunning pictures 🙂
Thank you so much Sivaranjani for stopping by and the wonderful comments. I am glad to hear that this post reminded you of your to-do list to make this.Hope to see your preparation soon as well!
It sounds delicious, Nisha!!!
Thank you so much!
Nisha, adding cashew powder is such a great idea! I love this burfi a lot, easy preparation and it is so tasty that it gets over very fast!!
Yes totally agree Deeksha, cashew flavor is loved by most folks especially kids . One of the easiest to make and disappears in no time 🙂 .Thank you so much!
This looks tasty and worth trying!
Is gram flour the same as chickpea flour?
Yes , Ronit this fudge is loved by most folks and is definitely worth trying .Great question, I think chickpea flour and gram flour are sometimes interchangeably used . It is also popularly called as 'besan' in Hindi. I will update the recipe list with chickpea flour in brackets to avoid confusion. Thank you so much!
Oh this is a delicious recipe friend !! 💕
Thank you Suni, it indeed is yum. Hope you get to try it sometime.