Tuesday, November 13, 2012

7 cups Khadi/Burfi

This was one of my Mamama's (my grandmother-Mother's Mother) favorite dessert to make when there were extra coconuts in the house. I had tried it once several years ago & thought of making this year for Diwali. I personally don't like sweets & other family members prefer a few selected ones.  As per Mamama 3 cups of sugar, a cup each of other ingredients make up 7 cups. Hence the name "7 cups khadi". I cut down a cup of sugar & 1/4 cup of ghee from this recipe.


2 cups sugar (my grandmother used 3 cups)
1 cup coconut
3/4 cup ghee (clarified butter)
1 cup besan (chick pea flour)
1 cup milk
crushed almonds for garnishing (optional)

How it's made:

Lightly grease a steel plate or 9"pie dish with ghee. In a non stick pan, combine all ingredients & cook on medium high heat until it thickens & leaves sides of the pan, approx 20 minutes. Transfer mixture to greased dish and garnish with crushed almonds. Cool for 10-12 minutes & cut into desired shape. Remove & store in container when it comes to room temperature.

What I learnt:  I turned off the heat a few minutes prior to the mixture separating from the side & it didn't harden up like the way I wanted.  It had a hard surface with chewy base like caramel candy but tasted good!

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