7 Cup Barfi

5 from 4 votes

A delicious and irresistible fudge made with cashew powder , gram flour, coconut ,milk,ghee and sugar all amounting to seven cups !

Prep Time1 10

Cook Time45

Total Time1 55

Course: Dessert

Cuisine: Indian

Servings: burfis

Calories: 236kcal

Author: Nisha

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 .

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.