7 CUP BURFI / 7 CUP SWEET

Diwali is on the way and you can make this sweet for the occasion. It is very easy to make and has simple steps. All the ingredients required for this dish are always available at home.

It is very soft and similar to Mysore pak. When I was in Delhi, 2005, I got this recipe from one of my friend Puspita. She is a very good cook. Since 2005 I have not seen her but whenever I make this recipe I remember her a lot…Miss you. Here is the recipe enjoy J

Servings 25 pieces

 

INGREDIENTS

1 cup besan / chickpea flour

1 cup milk

1 cup shredded coconut (fresh/ frozen)

1 cup shredded carrot

1 cup ghee

2 cups sugar

Procedure

Take shredded carrots, shredded coconut and milk in the blender. Blend it properly and make smooth paste.

Dry roast besan until the raw smell leaves. Do not roast too much only till it changes color.

Now add ghee onto this roasted besan, stir it for 3 minutes.

 Keep flame on medium then add the coconut and carrot paste into this mixture. And keep stirring continuously, otherwise it will get burnt.

Now add sugar .

Cook it in medium heat and stir continuously until the mixture becomes thick and leaves the side. At this stage, you will see the bubbles forming on top of the mixture.

Once it starts leaving the sides of the pan or kadai , pour it into a greased plate or tray.( Thali )

Tap the tray for it to spread and then even the surface with a spatula  greased with ghee.

 Leave it to cool and when it is almost cool but not hard, cut onto desired shapes with a knife.

  

Cool completely, remove the pieces carefully and store in airtight containers.