Chocolate Flavoured 7 Cup Burfi Recipe
Chocolate Flavoured 7 Cup Burfi Recipe is a 7 layered barfi which is a winner among all the desserts. Serve it as a dessert after your everyday meals.
As the name suggests Chocolate Flavoured 7 Cup Burfi is made using 7 cups of ingredients. This traditional sweet is simple to make but is quite laborious and requires a lot of patience and arm strength. The recipe for this burfi may vary from household to household, with everyone adapting to their taste and availability of ingredients.
This chocolate flavoured 7 cup burfi is loved by kids as well as grownups. You can substitute the cocoa powder with more Besan (Chana dal/gram flour) in case you do not like chocolate. Also you can use a mixture of crushed nuts instead of just cashew nuts.
If you like this recipe, you can also try other Indian Mithai recipes such as
- 1 cup Gram flour (besan)
- 1-3/4 cup Sugar , (you can use 2 cups if you like it very sweet)
- 1 cup Ghee
- 1 cup Milk
- 1 cup Fresh coconut
- 1/2 cup Cocoa Powder
- 1/2 cup Cashew nuts , powdered
- Cashew nuts , Handful for decoration
- Cardamom (Elaichi) Pods/Seeds , crushed or cinnamon powder for flavour (optional)
How to make Chocolate Flavoured 7 Cup Burfi Recipe
To begin making the Chocolate 7 Cup Burfi recipe, first grease a baking pan or a steel plate with ghee.
Mix all the ingredients in a large non stick pan/ wok and place it on medium heat.
Stir to mix all the ingredients together. Remove lumps if any using the back of the spoon.
Cook the mixture on low to medium flame, stirring continuously.
Cook till the mixture thickens and comes together as one mass (about 25-30 minutes).
Take out the mixture into the greased plate and press with the back of the spoon or use a foil to spread it uniformly and level the surface.
With a sharp knife etch square or diamond shapes in the mixture.
Place cashew nuts halves or pieces in the centre of each piece and press.
Cool completely and then cut into pieces.
Store in an airtight container. Refrigerate if keeping for a longer duration.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.