Aish Cooks

7 Cup Barfi | 7 Cup Cake with Besan and Coconut

It’s Diwali today and I am super-excited cause my little guy is actually excited about the festival this year.. yayy! It’s definitely not the same way it feels when you’re back home in India, where the streets and cities all light up days leading up to the festival.. and making a trip across town is an intimidating thought considering the fire crackers that’ll be all lined up waiting to go and you’re wondering about how safe the fuel tanks are with all that happening outside! But I think it really helps that the festival always happens to come by late in October or early November – fall’s in the air,  malls are  already sporting holiday decor and THE holidays are right around the corner too.. so yeah, perfectly in time to get the lights out and keep them there until the year comes to a happy good end!

Every year I think about starting early.. you know, experimenting with the sweet and snack recipes so you and I both have our plans made well in time for Diwali. But hey, making it in time for Diwali is all that counts right? So here’s a last-minute sweet treat that anyone can make – in under an hour – and most likely wouldn’t need to go very far from your pantry for the stuff needed. The sweet gets its name from the fact that it needs exactly 7 cups of about 6 ingredients to make.. and once you make it, you’ll never really forget the recipe! The barfi (or burfi) turned out absolutely amazing – it was so decadent, had the perfect balance of ingredients and not overly sweet as well. And the best part was that I had a friend help me make it…. yummy food, great company and a special package from mom and dad in India – Diwali doesn’t get any better, does it? 🙂

Wishing you all the happiest Diwali ever!!

7 Cup Barfi | 7 Cup Cake with Besan and Coconut

Recipe Source: ShowMeTheCurry.com

Makes: 35-40 med-sized pieces | Cooking Time: 45 minutes | Resting Time: At least 1 hour

Ingredients:

1. 1 cup chick-pea flour (besan/gramflour/kadalai maavu)
2. 1 cup ghee
3. 1 cup shredded (unsweetened) coconut (frozen can be used)
4. 1 cup mixed dry nuts (almonds, cashews, pistachios, pecans, any others), finely chopped
5. 2 cups sugar (Note: for sweeter version, use 2 1/4 or 2 1/2 cups sugar and reduce mixed nuts to 3/4 or 1/2 cup correspondingly)
6. 1 cup heavy cream (substitute with milk for lighter version)
7. pinch of crushed cardamon seeds or cardamom powder (optional)

For garnish (optional) – 2 tbsp toasted coconut flakes, coarsely pounded (substitute with chopped nuts)

Method:

Prep: Grease a 9×13 tray or sheet pan with ghee/butter and set aside.

Step 1: Make the barfi

1. Heat a heavy bottomed pan (non-stick works best), and add the besan.
2. Roast besan for 7-10 minutes on medium heat, until the raw smell is gone and a slight toasted smell arises (do not allow to turn brown or change color). Note: Sifting the besan helps avoid lumps when roasting.
3. Remove roasted besan onto a plate and set aside.
4. To the same pan, add the ghee and allow to heat up.
5. Add the nuts and shredded coconut, and cook on medium heat for a couple of minutes.
6. Add the roasted besan to the pan, along with the sugar.
7. Cook, stirring frequently, on medium heat until all mixture is well combined (will be a bit dry and crumbly at this stage).
8. Add the heavy cream (or milk) and combine well.
9. Continue to cook on medium heat, stirring frequently, for the next 15 minutes or until the ghee starts leaving the mixture and you start seeing droplets on the sides of the pan.
10. The barfi is ready, when it no longer sticks to the pan when stirring. It will not be hard but still wet and have a thick pour-able consistency. Turn off the heat.

Step 2: Resting and cutting the barfi

1. Pour the barfi mixture into the greased pan as soon as it’s taken off the heat, else it will begin to cool down and harden.
2. Shake the pan, and gently tap it a few times on the counter to help the barfi set evenly and fill the pan.
3. Allow the barfi to cool down for 30-45 minutes, and then mark shallow-lines to act as a guide to cut out the burfi into diamond-shapes or cubes.
4. Cut along the lines, with a sharp non-serrated knife.
5. Allow to cool in the fridge for 15-30 minutes and then gently pry out the pieces using a pastry knife/ flat spatula.

Store at room temperature for 3-5 days or in the fridge for up to 10 days!