Seven Cup Burfi –7 Cup Cake Recipe

Seven cup burfi recipe was in my bookmarks list for years. I thought seven cup cake tastes more like mysore pak. But after trying it, I realized it tastes completely different. Unlike other burfi recipes, there is no need of sugar syrup or one string consistency. This seven cup burfi is just a mix and cook kind. It can be prepared with easily available ingredients like milk, besan flour, coconut, ghee with 1 cup each and 3 cups of sugar, totally 7 cups. I made it in a very small quantity. 

Be it big or small, use the same cup to measure all the ingredients. Tastes so good with a nice flavor of milk and coconut. If done well, this burfi melts in mouth. Its a beginners sweet. You don’t need any expertise to make it. Friends, do try this easy, yummy Seven cup burfi also known as 7 cup cake for this Diwali and share your feedback with me.

Seven cup burfi / Seven cup cake recipe

Seven cup burfi recipe with 5 ingredients

Cuisine: Indian

Category: Sweet

Serves: 10 

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup  = 250 ml Besan flour - 1/4 cup Boiled milk - 1/4 cup (At room temperature) Finely grated coconut OR Desiccated coconut - 1/4 cup Melted ghee - 1/4 cup (At room temperature) Sugar - 3/4 cup Cardamom powder - 1/2 tsp

HOW TO MAKE SEVEN CUP BURFI RECIPE

1. Heat a kadai and dry roast the besan for 5 minutes in medium flame.
2. Lower the flame completely. Add grated coconut, milk, sugar, ghee and cardamom powder.
3. Mix well without lumps. Now increase the flame to medium.
4. Keep stirring till the mixture becomes thick and starts to leave the pan.
5. Immediately transfer to a ghee greased tray. Press and spread it with a ghee greased bowl.
6. Draw shapes when warm, remove after cooled down.
7. Store and enjoy up to a week.

SEVEN CUP BURFI RECIPE - STEP BY STEP PICTURES

Measure and keep all the ingredients ready. Take a plate and grease with ghee. Also grease a small bowl or ladle to level the burfi.  Heat a kadai and take 1/4 cup of besan flour. Dry roast it for 5 minutes in medium flame till raw smell vanish. Do not brown the flour or burn it. Lower the flame completely or switch it off if you are a beginner. Add grated coconut, melted ghee, boiled milk at room temperature, sugar, cardamom powder and mix without lumps. Now switch on the flame and keep it medium. Stir the mixture well. Don’t worry if there are small lumps. It breaks while cooking. Stay nearby and keep mixing. Initially bubbles appear in the middle. As you mix, burfi mixture thickens and bubbles appear all over the kadai. Keep mixing till frothy, thick and starts to leave the sides of pan. At one stage, burfi mixture becomes thick and starts to follow the ladle. Immediately switch off the flame and transfer to the ghee greased tray. Do not cook for more time because burfi crumbles or becomes hard.  Quickly level and spread it with a ghee greased bowl or ladle. Mark pieces when warm. Remove after it cools down. Store in a box and enjoy for a week.

Note

Do not over cook the mixture. Burfi crumbles. In that case, you should grind the crumbled burfi with little water or to a smooth paste and cook again till right consistency. If you do not want to use 3 cups of sugar, you can use 2 cups of sugar + 1 cup of powdered cashew nuts or badam.  But authentic 7 cup recipe doesn’t use nuts. I feel dried or desiccated coconut is better than fresh coconut. If you use fresh coconut, you should grate it finely or grind it once.

Try this easy, yummy seven cup cake recipe and enjoy the festival !

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Dates and Nuts Ladoo Recipe – Dates Laddu Recipe - Sugar Free Sweets Recipes

To start with this year’s Diwali recipes, here is an easy and simple, sugar-free Dates nuts laddu recipe. This recipe is similar to Dates and nuts roll I posted few years back. But its procedure is much easier than dates roll. I tried this with the leftover pack of dates. It tastes so good and flavorful too. With a nice flavor of ghee and crunchy taste of nuts, this dates ladoo is sure a healthy choice for kids and adults with good calories. Use soft dates (Medjool dates) if you like soft ladoo or use regular, hard dates like Lion dates for slightly, chewy and hard ladoo. Its your choice finally. Chopping the nuts is little time consuming otherwise this ladoo can be prepared in few minutes. If you want to ease this chopping job, you can grind coarsely and then roast it. Friends, do try this healthy, sugarless sweet for this Diwali and enjoy ! Lets see how to make dates and nuts ladoo with step by step pictures.

Check out my Dates and Nuts Roll Recipe.

Dates Nuts Ladoo Recipe

Sugar free dates and nuts laddu recipe

Cuisine: Indian

Category: Sweet

Serves: 12

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dates - 1 cup / 15 nos ( I used Lion Seedless Dates) Chopped Cashew nuts - 1/4 cup Chopped Almond - 1/4 cup Melon seeds - 2 tbsp Chopped pista - 1 tbsp (optional) Poppy seeds / Khus khus - 1 tbsp Desiccated coconut - 1 tbsp (optional) Ghee - 1 tbsp + for greasing hands

HOW TO MAKE DATES LADDU

1. Wash and chop dates roughly. Grind to a coarse paste. Set aside.
2. Heat 1 tbsp ghee in a kadai and roast the nuts.
3. Once golden, add poppy seeds and coconut.
4. Roast for a minute. Lastly add ground dates.
5. Mix well till it becomes a whole mass.
6. Remove and cool down. Grease hands with ghee.
7. Make balls and arrange the ladoo in a plate.

DATES AND NUTS LADOO - STEP BY STEP PICTURES

Wash the dates and chop roughly. Grind to a coarse paste and set aside. Heat 1 tbsp ghee in a kadai. Roast the cashew nuts, almonds and melon seeds in low to medium flame. When they start to turn golden, add poppy seeds and desiccated coconut. Roast for a minute. Do not burn anything. To this add the ground dates paste. Mix in medium flame till everything comes together as a whole mass. Initially you will find it difficult to mix the dates and nuts. But when the dates paste gets heated, it become easy to mix. Once everything comes together as a mass, switch off the flame.  Let it become warm. Grease your hands with ghee. Make balls / shape ladoo. Arrange in a plate. Once the ladoo comes to room temperature, store in an air tight box. Use within a week for best taste. Enjoy !

Note

Adjust the quantity of nuts as per your taste. I used 1/4 cup, you can use 1/2 cup too. Do not add sugar or honey. Its not necessary. You can use soft dates or regular dates. But taste and texture of ladoo differs. Do not over cook the mixture after adding dates paste. Ladoo may become hard and chewy after cooling down. Just cook till it comes together as a mass. Greasing your hands with ghee helps to give a shine to ladoo and also adds nice flavor.

Try this easy, yummy dates and nuts ladoo recipe and enjoy !

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Muscoth Halwa Recipe – Halwa Without Ghee

Muscoth halwa / Muscat halwa is a popular halwa recipe in Mudalur near Tuticorin (Thoothukudi), Tamilnadu. It is also known as Mudalur halwa. AJJ bakery/ sweet shop is very famous for this halwa preparation. I got this recipe from a Tamil magazine where the sweet shop owner has given the recipe with measurements. I reduced the sugar quantity and tried it. I also watched Sutralaam suvaikalaam Youtube channel video for more details. This halwa is prepared using Maida milk / All purpose flour milk and coconut milk. It can be called as coconut milk halwa too. 

Highlight of this halwa is its made without adding a drop of ghee or oil. The oil releases from the coconut milk makes the halwa glossy and flavorful. If you are a big fan of coconut based recipes, you must try this halwa. It looks and tastes similar to Tirunelveli halwa. Patience is the only thing you need to make this halwa successfully. It needs a day for pre- preparation and an hour to cook.  But it tastes great with the nice flavor of coconut. You will love it ! 

For variations, you can use wheat flour instead of maida. But authentic, sweet shop recipe uses all purpose flour/ maida. But this halwa stays good for 2 to 3 days as we are using coconut milk. Use a good non-stick kadai for best results. If you have an iron kadai, you can use that as well.

Recently Kent appliances sent me a non-stick kadai (Kent Red plus with SS lid) for my review about the product. I have shared a picture of it in my Instagram feed as well. Kent by Kent Appliances is a kitchen appliance brand. It caters to the various needs of homemakers in the country. It has a varied product portfolio ranging from pressure cookers, non-stick cookware, hard anodized cookware, thermoware, mixer grinders to varied other electrical appliances and kitchen tools. The company has been at the forefront of innovation and has been the fastest growing company in the kitchen appliance space. 

When they sent me a kadai for review, I wanted to try some sweets with it because its easy to identify the final consistency. As this Muscoth halwa is without ghee, I felt it would be ideal for making in the new kadai. As expected, kadai was so good. I cooked this halwa for more than one hour still the kadai and its handle was heat resistant. Spatula is good and sturdy. Halwa came out beautifully without sticking to the pan. I loved the red outer coating which is my favorite color too. 

Above all this product has one year warranty. I started using this kadai in my regular cooking. So far so good ! Friends, if you are planning to buy this kadai, use CHITRAS5 coupon code for 5% discount (for purchasing through website only).
Check out their website, Facebook and Instagram page links below to see all their products.

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Note : This is not a paid post. 

Lets see how to make this yummy Muscoth halwa recipe with step by step pictures. I am happy to include this halwa in my halwa recipes collection.

Muscoth halwa recipe

Muscoth halwa / muscat halwa recipe - An yummy halwa recipe without using ghee

Cuisine: South Indian

Category: Sweet

Serves: 8 pieces

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Maida / all purpose flour - 1 cup Coconut milk - 4 cups using 1 big coconut Sugar - 2 cups ( 1.25 cups + 3/4 cup for caramel) Cashew nuts – 5 ( break into small pieces) Ghee - Few drops to grease the halwa plate

HOW TO MAKE MUSCOTH HALWA

1. To make Muscoth halwa, take maida in a wide bowl and make a smooth dough adding water.
2. Add 3 cups of water to the maida dough. Mix it well with your hands. Dough dissolves in water and you will get white colored milk.
3. Discard the gluten part and set the maida milk aside. Keep it covered and leave overnight.
4. The next morning, discard the water carefully and use the sedimented maida milk for making halwa.
5. In a kadai, add maida milk, coconut milk, 1.25 cups sugar and start cooking in medium flame.
6. In another small kadai, take 3/4 cup sugar and a tsp of ghee. Mix well and caramelize it in low flame.
7. Add to maida mixture , add cashew nuts and keep cooking for an hour. Remove when halwa starts to release oil in the sides of kadai.
8. Transfer the halwa to a ghee greased plate. Cut into pieces when warm. Serve and enjoy !
9. Tastes best the next day !

MUSCOTH HALWA RECIPE - STEP BY STEP PICTURES

In a wide bowl, take 1 cup of maida/ all purpose flour. Add water gradually and make a smooth dough. No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get white colored maida milk. Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now maida milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Maida milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with maida milk. Measure the sedimented maida milk. You will get around 1 cup. Keep it aside.    Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of maida milk, 4 cups of coconut milk, 1.25 cups of sugar. Mix well.  Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. In the mean time, keep a small kadai in another gas burner. Add 3/4 cup sugar and a tsp of ghee. Keep the flame very low. Mix well till sugar dissolves and changes the color to golden brown. Do not burn the sugar. Halwa tastes bitter. This process is called sugar caramelization. Switch off the flame and add the caramelized sugar to the halwa. Do it quickly. Mix well.  Color of halwa changes to golden brown. Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops , you need to proceed to the next step.  Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy !

Note

For healthy options, you can use wheat flour / atta instead of maida. You can skip cashew nuts. You can also reduce the quantity of coconut milk to two cups and make this halwa. But halwa won’t release oil. You can remove once it becomes non-sticky. Actual recipe called for fermenting maida milk overnight. But I saw many recipes that make the maida milk instantly. You can try that way too. Cardamom powder is not needed. If you wish, you can add it.

Friends, try this easy yummy Muscoth halwa and enjoy with family and friends.

It stays good only for 2 to 3 days because of coconut milk.

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Arcot Makkan Peda Recipe - How To Make Makkan Peda

Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu.

Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too.

 I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

Makkan Peda Recipe - Arcot makkan peda

How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.

Cuisine: Tamil nadu

Category: Sweet

Serves: 15 to 20

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya) All purpose flour / Maida - 1 cup Baking soda - 1/4 tsp Sugar – 1/2 tsp (optional, to get dark brown color) Melted ghee- 2.5 tbsp (at room temperature) Water - as needed ( 1 to 2 tbsp) Cooking oil - to deep fry For Sugar Syrup Sugar - 3 cups Water - 3 cups Cardamom powder - 1/2 tsp Saffron strands - few Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)

HOW TO MAKE ARCOT MAKKAN PEDA

1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
2. Take the khoya at room temperature and crumble it well.
3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
4. Add melted ghee and mix well to make a crumble mixture.
5. Add required water and make a smooth non-sticky dough.
6. Knead gently. Cover and rest for 10 minutes.
7. In the mean time, make sugar syrup. Mix sugar and water.
8. Boil for 10 minutes till it becomes sticky in consistency.
9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
10. Cover it and make a round shape. Press it to shape like peda.
11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !

MAKKAN PEDA RECIPE - STEP BY STEP PICTURES

Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside. In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.   Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any. In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside. Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.   Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper.  Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it !  Enjoy !

Note

Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it. Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it. Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

Try this Arcot special makkan peda sweet at home ! Enjoy !!

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Delhi Carrot Halwa In Pressure Cooker – Gajar Halwa Recipe Without Khoya In Pressure Cooker

Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well.

 Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me.  For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.

Do check out my beetroot halwa recipe in a pressure cooker. 

Check out my other 18 halwa varieties too !

Delhi carrot halwa in a pressure cooker

Carrot halwa with Delhi carrot made eaaily in a pressure cooker.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Grated carrot - 2 cups (I used 2 Delhi carrot) Sugar - 3/4 cup ( Use 1/2 cup for mild sweetness) Cardamom powder - 1/2 tsp Boiled milk - 1/2 cup Salt - a pinch Cashew nuts - Few Ghee - 2 to 3 tbsp

HOW TO MAKE CARRTOT HALWA IN PFRESSURE COOKER

1. Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
2. Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
3. Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
4. Pressure cook in high flame for 2 to 3 whistles.
5. Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
6. Mix well in medium flame till halwa starts to leave the sides of cooker.
7. Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !

METHOD - STEP BY STEP PICTURES

Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside. Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well. Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker. Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker. Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency. Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy !

Note

Adjust the quantity of sugar as per your taste. You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water. Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.

Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.

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