Name: 7 Cups Burfi / Fudge
Prep time: 2 min
Cook time: 30 min
Yield: 20 pieces
Ingredients: 1 cup Besan / Chickpea flour / Gram flour / Senaga pindi; 1 cup Ghee / Butter ((or Vegan butter)); 1 cup Fresh Grated Coconut / Desiccated Coconut; 3 cups Sugar; 1 cup Whole Milk ((or Vegan Milk)); 1 teaspoon Elaichi / Cardamom Powder; 3 tablespoons Chopped Almonds / Badam

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins CookTime:30 mins Cuisine:Indian

7 Cups Burfi / Fudge… 🙂 Today I’m pleased to share this Indian style easy fudge / burfi recipe which I learnt probably 10 years ago (don’t exactly remember)!! Its my first dessert recipe that I learnt, other than the traditional one’s that I learnt from my Mother.

Made these for the upcoming Deepavali festival (Indian festival of lights) over this weekend!! One more sweet treat to devour in the traditional Deepavali thali. Want to see my last year’s Diwali delicacies? Just click this link⇒ Deepavali Visesha Nayivedyam / Diwali Festive Delicacies

I have already shared many fudge / burfi recipes previously under dessert / sweets collection.

I have to mention this, the plating and platter decoration is done by my younger darling daughter (of course the sweets are made by me)!! She is my little girl friend!! 🙂 🙂 And did u notice, the mirror work item, in the background…. that’s by my elder daughter. Hope you liked it! 🙂

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Dessert / Sweet recipes collection here⇒ Desserts / Mithayi

Starter / Appetiser recipes collection⇒ Starters / Snacks

Air-Fryer recipes collection⇒ Air-Fryer Recipes

Festive spread / platters collection⇒ Vindhu Bhojanam / Festive Lunch

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Ingredients:

Besan / Chickpea flour / Gram flour / Senaga pindi – 1 cup
Ghee / Butter – 1 cup
Fresh Grated Coconut / Desiccated Coconut – 1 cup
Sugar – 3 cups
Whole Milk or Vegan Milk – 1 cup
Elaichi / Cardamom Powder – 1 teaspoon
Chopped Almonds / Badam – 3 tablespoons

Special Ingredients:

Elaichi / Cardamom Powder
Chopped Almonds / Badam

Step wise pics Procedure:

Firstly, grease a wide plate / tray with ghee / butter.
Sprinkle half of the chopped almonds throughout the plate. Set it aside.

**Put a thick bottomed vessel on stove top between LOW to MEDIUM flame. Add all of the ghee / butter, when it melts add all the besan / chick pea flour / gram flour.** **Whisk thoroughly** **such that there are NO LUMPS.**

**Now, add all the rest of the ingredients (except the chopped almonds / badam)**.

**Stage-1…Keep stirring continuously, DO NOT STOP.**

**Stage-3….Bubbles start forming, after 20 mins of stirring**.

**Stage-4…After 5 more mins, the content leaves the sides of the pan, forms one complete mass.**

**Transfer the whole content of the pan, onto the greased tray.** **Sprinkle the chopped almonds over and gently press with the back of a spoon / ladle such that they stick to the burfi.**

**Using a sharp knife, make the markings of desired shape.** **Leave it to set for at least 20 mins. Cut into pieces, store them in an air-tight container.** **Done!!**

Tips:

Vegan substitute for ghee is vegan butter and for milk is coconut milk / almond milk.
I have used unrefined cane sugar, hence the colour of the burfi is a bit dark in colour. If you use white sugar the burfi would be lighter in colour.
Addition of nuts is completely optional.
Throughout the cooking, keep the flame at LOW only, if not there are bright chances of the content to burn.
Be very careful that the content doesn’t stick to the bottom & burn.
Be aware, that if burnt the smell cannot be avoided.
When the bubbles start popping, they might spill the batter, keep an eye.
Once you cut the pieces, trim the edges for a smooth finish.
Store the fudge / burfi pieces in an air-tight container.
These stay fresh up to 3 weeks at room temperature and up to 2-3 months when stored in fridge.
After taking out of fridge, thaw them for 10-15 mins, before serving

Result:

These, 7 Cups Burfi / Fudge, are soft in texture & nutty because of the loads of almonds which we added.
You can taste the mixed ingredients in every bite.

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Print Recipe

7 Cups Burfi / Fudge

Indian style sweets / dessert recipe made with just 5 ingredients. easy & quick to make.Storage friendly, economical & suitable for party/festival.

Prep Time2 mins

Cook Time30 mins

Servings: 20 pieces

Author: VegCookBook by Praveena

Ingredients

1 cup Besan / Chickpea flour / Gram flour / Senaga pindi
1 cup Ghee / Butter (or Vegan butter)
1 cup Fresh Grated Coconut / Desiccated Coconut
3 cups Sugar
1 cup Whole Milk (or Vegan Milk)
1 teaspoon Elaichi / Cardamom Powder
3 tablespoons Chopped Almonds / Badam

Instructions

Firstly, grease a wide plate / tray with ghee / butter.
Sprinkle half of the chopped almonds throughout the plate. Set it aside.
Put a thick bottomed vessel on stove top under LOW flame.
Add all of the ghee / butter, when it melts add all the besan / chick pea flour / gram flour.
Whisk thoroughly such that there are NO LUMPS.
Now, add all the rest of the ingredients (except the chopped almonds / badam)
Keep stirring continuously, DO NOT STOP.
Bubbles start forming, after 20 mins of stirring. Continue stirring.
After 5 more mins, the content leaves the sides of the pan, forms one complete mass.
At this stage, transfer the whole content of the pan, onto the greased tray.
Sprinkle the chopped almonds over and gently press with the back of a spoon / ladle such that they stick to the burfi.
Using a sharp knife, make the markings of desired shape.
Leave it to set, for at least 20 mins. Cut into pieces, store them in an air-tight container. Done!!

Notes

Please check TIPS section under the main post.

7 Cups Burfi / Fudge