![\"Besan](\"\/mahanandi\/images\/7cupsweet\/withcoconutimagecopyrighted2.jpg\")
\nBesan-Coconut Burfi ~ The 7-cup Magic for Indian Sweets 101<\/a><\/small><\/font><\/center><\/p>\n
Experienced cooks would curl up into hardball position. The kitchen novice can crack up. Watching sugar melting for sweets preparation can do that to the cooks. Like Linda mentioned<\/a>, the softball, the hardball, the numerous stages of sugar syrup have the effect of melting one’s brains.:) Toffees and Burfis turned to payasams, to hard bricks, to concrete mixture – I have seen them all. One recipe that has always come to my rescue during my beginner days of cooking was Besan-coconut burfi. Also known as 7-cup burfi. <\/p>\n 7 cups refer to the ingredients’ quantity, which is easy to remember. There is no skill involved to prepare this sweet. Only thing one need is a steel heart. Coconut, sugar and ghee are liberally used and the sweet also liberates one from fear of burfi making. A true delight and Kitchen newbies favorite, I always remember this sweet fondly as 7-cup magic.<\/p>\n More 7-cup sweets: Besan-Coconut Burfi ~ The 7-cup Magic for Indian Sweets 101 Experienced cooks would curl up into hardball position. The kitchen novice can crack up. Watching sugar melting for sweets preparation can do that to the cooks. Like Linda mentioned, the softball, the hardball, the numerous stages of sugar syrup have the effect of melting one’s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[119,117,66,145,13,104],"tags":[],"class_list":["post-678","post","type-post","status-publish","format-standard","hentry","category-coconut-fresh","category-ghee","category-gram-flour-besan","category-indian-sweets-101","category-indian-sweets","category-sugar-2"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=678"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/678\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup besan (gram flour, shanaga pindi<\/em>)
\n1 cup fresh grated coconut
\n1-2 cups ghee
\n2 cups sugar – powdered
\nCardamom to taste
\nWide, sturdy pot, big slotted sturdy spoon and a steel heart.
\n——- ——-
\nPlace a wide, sturdy pot on stove. Bring to warm on medium-low heat.
\nAdd besan and fry it constantly stirring to copper-toned gold jewelry color.
\nAdd the fresh grated coconut to the besan and fry it for about 5 to 10 minutes again on medium-low heat, until it leaves the raw smell.
\nSlowly stir in the powdered sugar and cardamom powder.
\nMix thoroughly and cook, constantly adding ghee. Until the whole thing comes together to a porous, firm mass. Takes about 20-30 minutes on medium-low heat.
\nRemove to a ghee-coated plate\/pan. Press evenly and cut diamond shaped pieces.
\nOr shape the mixture to round laddus, once the mixture is cooled enough to touch.
\nEnjoy the delicious taste of 7-cup burfi.<\/small><\/font><\/center><\/p>\n
\n7-cup cake from Vidhya Rajesh<\/a>
\n7-cup sweet from Pavani<\/a><\/font><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"