Diwali/Deepavali-the festival of lights gets it’s name from the row of clay lamps that every household in India light outside their homes to symbolize the inner light which protects us from spiritual darkness. Diwali is celebrated with glittering clay lamps, fireworks, sharing of sweets, rangoli and worship of Lakshmi.
As my preparation is coming to the end for Diwali celebration and start preparing for Fall, I must not forget to share the traditional Indian sweet I have prepared for Diwali with a little twist of Chocolate – the Seven Cup Cake or Burfi. The Seven Cup Burfi is not a cake but an Indian sweet that resembles a set fudge.This Indian sweet is mainly made during festival like Diwali and you can gift these beauties to friends and family. This is called Seven Cup Burfi as 7 cup measurements of the ingredients are used to make this Western version of Fudge Bars.
This recipe traditionally calls for 7 cups of ingredients – 1 cup of chickpea flour, 1 cup fresh coconut, 1 cup milk, 1 cup ghee and 3 cups of sugar. The traditional recipe did not call for dryfruits and chocolate but keeping the festivities in mind and the kid at home, I have added both these elements into my Seven cup Chocolate Burfi. By using this I have cut down the amount of sugar in it and making it kid friendly also.
‘Seven cups Burfi’ is a softer variety of ‘Mysore Pak’, but both these dishes differ in taste,texture and color .Seven cup Burfi uses less amount of ghee than the Mysore Pak and have coconut in it which the Mysore Pak doesnot have.Seven cup bufi is soft to bite yet hold it’s shape nicely.
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Seven Cup Chocolate Burfi- GramFlour,coconut and chocolate Fudge
'Seven cups Burfi' is a softer variety of 'Mysore Pak', but both these dishes differ in taste,texture and color .Seven cup Burfi uses less amount of ghee than the Mysore Pak and have coconut in it which the Mysore Pak doesnot have.Seven cup bufi is soft to bite yet hold it's shape nicely.
Grease a tray well with ghee and keep aside. Sieve the gram flour and keep aside. Chop the dry fruits like almonds, cashewnuts, pistachios ,raisins and keep aside.
Over medium heat, roast the gram flour constantly stirring until it loses its raw smell and starts giving off a nutty aroma but do not let it brown or change colour. Take off the heat.
Once cool,sieve the gram flour to remove any lumps. Put into the pot again with sugar, milk, coconut, cocoa powder and stir to mix well.
Place the pot on medium heat and stir in half the ghee. once the mixture start bubbling then add the remaining ghee as well.Sprinkle the grated nutmeg and chopped dryfruits.
While cooking you will notice a lot of fat floating on the top, but as the mixture cooks it will get absorbed. Keep stirring, constantly scraping the sides of the pot down, to make sure it doesn’t stick and get burnt.
The mixture will slowly start to thicken,and it waill start leaving the sides of the pot and curling towards the middle. Once the mixture does this, cook for another two minutes or so until, the mixture does not stick to the sides at all when stirred.
Pour out this thick fudge mixture into the greased tray and spread it out so it is uniformly thick. Smoothen the top with a greased spoon or spatula. Sprinkle the sliced almonds evenly on each piece and lightly press down into the fudge with the spoon.
Let it cool. When still slightly warm, cut and mark off into 1” x 1” squares. Let it cool completely before cutting once again along the marked lines and removing the pieces.
Gift it to friends and family and and keep in an airtight container.