Popular South Indian Sweet, 7 cup Burfi but made with Almond Flour. This rich, melt in the mouth burfi will soon become your favorite dessert to make during festivals and celebrations. Sharing the best tips to get the perfect texture of the burfi.
What is 7 Cup Almond Burfi
As the name implies, Seven Cup Burfi is a Indian fudge prepared using seven cups of ingredients. To make this burfi we use 2 cups each of almond flour and sugar and 1 cup each of milk, ghee and coconut. Traditionally Besan is used to make 7 cup Burfi. But I replaced Besan with store bought almond flour.
Almond Flour has become my go to ingredient to make Indian desserts. Some of our favorite Almond Flour Indian desserts are – Badam Peda, Badam Halwa, Almond Flour Ladoo and Badam Halwa Croissants.
This 7 Cup Almond Flour Burfi tastes very similar to Mysore Pak. It has a nutty taste from almonds and coconut and just melts in your mouth.
7 cup Badam Burfi Ingredients
Ingredient notes:
Almond Flour: I used Costco’s Kirkland brand.
Coconut: fresh grated coconut or desiccated coconut can be used.
Sugar: the recipe calls for 2 cups of sugar. If you don’t prefer too sweet, start with 1.5 cups of sugar and add more as per your taste.
How to make 7 Cup Almond Burfi
Grease a 8 by 8 tray with ghee and line with a parchment paper. Set a side.
To a heavy bottom pan add 1 cup melted ghee, 1 cup milk, 1 cup coconut, 2 cups almond flour and 1.5 – 2 cups sugar. (If you don’t like the burfi too sweet, start with 1.5 cups of sugar. After 10 minutes of cooking taste and adjust the sugar quantity).
Mix all the ingredients and cook on medium-high heat, stirring constantly ( about 15 minutes). You will start seeing bubbles on the sides of the pan.
Now reduce the heat to medium and keep stirring continuously. The mixture slowly starts getting thick ( about 5-7 minutes).
Keep mixing and after 5 minutes of cooking you will see that the mixture starts to thicken. When you mix, it doesn’t spread easily.
So far we cooked for 25 minutes. Now add crushed cardamom and cook for another 5 minute ( adjust the heat as needed). At this point the mixture is porous and becomes one mass.
Turn off the heat and mix it continuously for another minute. It will thicken further. To reach this stage it should have taken 33-35 minutes of cooking time. Do not over cook, if not the burfi will become very hard.
Immediately pour the mixture to a greased tray. You can see that the mixture is moist, but doesn’t spread easily and is one big mass.
Using a spatula spread it evenly and smooth the top. Grease a knife and make lines when the mixture is still hot.
Let the burfi set for atleast 2-3 hours before removing from the tray and enjoying them. ( The color of the burfi looks little different because of the light in my home)
Top 5 Tips to make 7 cup Almond Burfi
Use a wide heavy bottomed pan. This helps with even cooking, avoids burnt bottom and takes less time to cook.
Continuous stirring is crucial to avoid burnt bottom.
Do not skimp on the amount of ghee recommended.
For the burfi to have the right texture ( which is neither too soft or hard) it is very important to cook till the mixture leaves the sides of the pan and becomes thick and bubbly.
Let the burfi rest for atleast 2 hours before enjoying.
Storing Instructions:
Store at room temperature in a air tight container for 10 days.
7 cup Burfi made with Almond Flour
Ingredients
- 2 cups almond flour ( I used Kirkland brand from Costco)
- 1 cup fresh grated coconut or desiccated coconut see note 2
- 1 ½ – 2 cups sugar ( start with 1 ½ cups and add more if needed) see note 1
- 1 cup whole milk
- 1 cup melted ghee
- 4 cardamom pods, crushed
Instructions
- Grease a 8 by 8 tray with ghee and line with a parchment paper. Set a side.
- To a heavy bottom pan add 1 cup melted ghee, 1 cup milk, 1 cup coconut, 2 cups almond flour and 1 ½ – 2 cups sugar. (If you don’t like the burfi too sweet, start with 1.5 cups of sugar. After 10 minutes of cooking taste and adjust the sugar quantity).
- Mix all the ingredients and cook on medium-high heat, stirring constantly ( about 15 minutes). You will start seeing bubbles on the sides of the pan.
- Now reduce the heat to medium and keep stirring continuously. The mixture slowly starts getting thick ( about 5-7 minutes).
- Keep mixing and after 5 minutes of cooking you will see that the mixture starts to thicken. When you mix, it doesn’t spread easily.
- So far we cooked for 25 minutes. Now add crushed cardamom and cook for another 5 minute ( adjust the heat as needed). At this point the mixture is porous and becomes one mass.
- Turn off the heat and mix it continuously for another minute. It will thicken further. To reach this stage it should have taken 33-35 minutes of cooking time.
- Immediately pour the mixture to a greased tray. You can see that the mixture is moist, but doesn’t spread easily and is one big mass.
- Using a spatula spread it evenly and smooth the top. Grease a knife and make lines when the mixture is still hot.
- Let the burfi set for atleast 2-3 hours before removing from the tray and enjoying them.
Notes
- Sugar: the recipe calls for 2 cups of sugar. If you don’t prefer too sweet, start with 1.5 cups of sugar and add more as per your taste.
- If using fresh coconut, use only the white part of the coconut.
- Use a wide heavy bottomed pan. This helps with even cooking, avoids burnt bottom and takes less time to cook.
- Continuous stirring is crucial to avoid burnt bottom.
- For the burfi to have the right texture ( which is neither too soft or hard) it is very important to cook till the mixture leaves the sides of the pan and becomes thick and bubbly.
Neha
Hi Madhu,
Thanks for sharing this recipe. I tried it two times. The first time it came perfectly. The second time the taste was good, but the texture was sticky and chewy and the pieces are sticking to one another and losing their shape. What did I do wrong? Should I have cooked the mixture more? Thanks
Madhavi Kadaba
Glad to hear that the first time it came out good. If they are sticky and chewy, it needs more cooking. Another way of testing if the mixture is right is, after you are done cooking take a small portion of the mixture and let it cool for 30 seconds and then try to form a soft ball with out sticking to your hands. Hope this helps.
Neha
Thank you for confirming what I thought. This helps a lot! Will try the recipe again .