Today’s traditional dish is very simple and easy to make, but the end result almost makes you look like you slaved away in the kitchen for hours. These burfis just melt in your mouth and all the effort you put into it is mix it for may be 10-15 minutes.
The recipe is quite self explanatory – there are 7 cups of ingredients that are mixed until it thickens to burfi consistency. I have already posted the recipe for 7 cup sweet a while back, but this is one has slightly different ingredients. I used half cup each of cashews and almonds instead of 1 cup of coconut for a smoother burfis.
Use any cup size to measure the ingredients, only thing to remember is to use the same cup to measure ALL the ingredients. I used a 2/3 cup measure. One thing I might change the next time I make this is to use may be 2.5cups of sugar instead of whole 3 cups, it was a tad bit too sweet to my liking.
Combine besan, ghee, sugar, milk and the nuts mixture in a wide nonstick pan. Cook on medium flame, mixing frequently. Sugar will melt and the mixture will get liquidy initially and starts to thicken as it cooks.
Once the mixture starts to thicken, then stir continuously until the mixture starts to leave the sides of the pan. The whole process takes about 25-30 minutes depending on the quantity of ingredients you are making.
Add ground cardamom and mix well.
Pour the mixture on the greased plate and spread into an even layer with the back of a wide spoon. Let cool before cutting into diamonds or squares.
These store well in an airtight container for up to 7-10 days.