Seven cup barfi- Sweet simplicity for the festival of lights

There is something magical about Deepavali or Diwali. The glow of lamps in every corner, the faint crackle of sparklers in the air, the aroma of ghee and sugar that fills the kitchen. This is the time when simplest of recipes feel special. When sweets and desserts become more than just food. They become a celebration of warmth, tradition and togetherness.

The classic Sevne cup barfi is one of them. Ezhukappu Burfi as it’s lovingly called in South Indian homes, is a humble yet delicious fudge made with equal quantities of ingredients. Each bringing its own touch of richness and nostalgia.

This melt in the mouth fudge is a perfect harmony of gram flour, ghee, coconut, and milk. All of them, slow-cooked to golden perfection. The beauty of this sweet dish lies in the balance. Neither too heavy, nor too light. Just the right bite of sweetness that reminds you of festive afternoons. The aroma of roasted gram flour wafting through the house and the joy of sharing home made treats with family.

For me, this barfi holds the essence of every diwali I grew up with. My grandmother at the stove, her gold bangles clinking as she stirred the mixture and the house filling up with the nutty caramel like aroma. Each square, once cut, was a tiny promise of sweetness, shared with friends, family and neighbours.

This Diwali, as diyas flicker and laughter fills the air, I can’t think of a better way to celebrate than with this timeless, seven-cup wonder — proof that the simplest recipes are often the ones that shine the brightest.

Seven cup barfi

Sweet Simplicity for the Festival of Lights

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 Cup Besan or gram flour My cup measured 250ml
• 1 Cup+2spn Ghee or clarified butte
• 1 Cup Freshly grated coconut
• 1 Cup Milk
• 3 Cups Sugar
• 1/2 tspn Cardamom powder
• 1 Pinch Saffron- Toasted and crushed  op[tional
• Slivered almonds to garnish optional

Method

 

1. Grease a plate or tray with ghee and keep aside
2. Heat a tsp of ghee in a  thick bottomed wok. Add the gram flour and fry till the flour is fragrant and keep aside.
3. In the same wok, heat the remaining ghee, add the milk and sugar and mix till the sugar is dissolved.
4. Stir in the coconut and gram flour and mix on low flame for 5 to 10min. At this point you will see the mixture start to bubble.
5. Keep stirring the mixture by scraping the sides to avoid burning.
6. Continue with the mixing till the mixture thickens and it begins to leave sides.
7. Keep mixing till the mixing process becomes difficult. At this stage, stir in the powdered cardamom and saffron and mix well.
8. Take off the heat and tip the contents to the greased  tray and flatten the mixture with a spatula.
9. Allow the mixture to cool for a few seconds before cutting them into desired shapes.
10. Leave it undisturbed till the burfi is cooled completely and serve immediately or store in an airtight container.

Notes

• For a variation, you can replace the coconut with ground nuts like cashews or almonds. Or with carrots.