Seven Cups is sweet barfi...I would say something like Mysore Pak...Both of them is based on chickpea flour as the base ingredient..
Seven Cups is the quantity and ingredients altogether measures to seven cups.
I have made slight changes to the ingredients, instead of just chickpea flour, I have also added some fine semolina to give the crunch, the soft, melt in mouth chickpea flour.
Its a very easy, made in just under half hour.
When you want to make a quick sweet for your craving sweet tooth or you want to make for guest, who have arrived in short notice.
You can omit semolina, and make only with chickpea flour...semolina is optional.
The important step here to follow is to measure all the ingredients in the same cup, which you are using to measure chickpea flour.
When it comes to sugar, the original recipe has 3 cups of sugar, but I have added just two cups, according to my taste.
You can alter and add more or less than that.
I love pistachios, so I have garnished with pistachios, you can add any nuts and dry fruits of your choice or just keep it simple and plain.
When it comes to chickpea flour, I would prefer home made chickpea flour, like get chickpeas and mill it in a mill, dry cool and store in a airtight container.
You can use store bought good chickpea flour.
Chickpea flour is Besan/Kadale maavu/Kadale Hittu.
Ingredients:
Chickpea Flour/Besan - 1 cup,
Fine Semolina/Fine Rava - 1/4 cup,
Ghee - 1 cup melted,
Milk - 1 cup boiled and cooled,
Fresh/Frozen Grated Coconut - 1 cup,
Sugar - 2 cups,
Saffron - few stands optional,
Cardamom Powder - 1/2 teaspoon,
Pistachios for garnishing.
Method:
In a deep, thick bottomed pan, add chickpea flour and fry until warm.
It should not change colour or should not emit aroma.
Remove chickpea flour from heat and keep aside.
In the same pan add semolina and fry until warm, remove from heat.
In the same pan add milk, sugar and coconut and mix well and heat.
Add ghee and mix well.
Add chickpea flour and semolina slowly and mix well without lumps.
Bring it to boil.
Once it boils, lower the heat to medium low and keep stirring.
The mixture slowly starts to thicken.
Meanwhile grease a plate with ghee and keep ready.
After 15 to 17 minutes of stirring, you will notice the mixture coming together.
At this stage, the mixture becomes porus, frothy and comes together leaving the pan.
Add the cardamom powder, saffron and mix well.
Immediately pour the mixture to the greased plate.
Smoothen the mixture and spread it even with rolling pin or spatula.
Immediately cut into squares or diamonds, the shape you wish.
Within few you can savour this melt in mouth barfi.
Enjoy!!!!!!
Seven Cups is the quantity and ingredients altogether measures to seven cups.
I have made slight changes to the ingredients, instead of just chickpea flour, I have also added some fine semolina to give the crunch, the soft, melt in mouth chickpea flour.
Its a very easy, made in just under half hour.
When you want to make a quick sweet for your craving sweet tooth or you want to make for guest, who have arrived in short notice.
You can omit semolina, and make only with chickpea flour...semolina is optional.
The important step here to follow is to measure all the ingredients in the same cup, which you are using to measure chickpea flour.
When it comes to sugar, the original recipe has 3 cups of sugar, but I have added just two cups, according to my taste.
You can alter and add more or less than that.
I love pistachios, so I have garnished with pistachios, you can add any nuts and dry fruits of your choice or just keep it simple and plain.
When it comes to chickpea flour, I would prefer home made chickpea flour, like get chickpeas and mill it in a mill, dry cool and store in a airtight container.
You can use store bought good chickpea flour.
Chickpea flour is Besan/Kadale maavu/Kadale Hittu.
Ingredients:
Chickpea Flour/Besan - 1 cup,
Fine Semolina/Fine Rava - 1/4 cup,
Ghee - 1 cup melted,
Milk - 1 cup boiled and cooled,
Fresh/Frozen Grated Coconut - 1 cup,
Sugar - 2 cups,
Saffron - few stands optional,
Cardamom Powder - 1/2 teaspoon,
Pistachios for garnishing.
Method:
In a deep, thick bottomed pan, add chickpea flour and fry until warm.
It should not change colour or should not emit aroma.
Remove chickpea flour from heat and keep aside.
In the same pan add semolina and fry until warm, remove from heat.
In the same pan add milk, sugar and coconut and mix well and heat.
Add ghee and mix well.
Add chickpea flour and semolina slowly and mix well without lumps.
Bring it to boil.
Once it boils, lower the heat to medium low and keep stirring.
The mixture slowly starts to thicken.
Meanwhile grease a plate with ghee and keep ready.
After 15 to 17 minutes of stirring, you will notice the mixture coming together.
At this stage, the mixture becomes porus, frothy and comes together leaving the pan.
Add the cardamom powder, saffron and mix well.
Immediately pour the mixture to the greased plate.
Smoothen the mixture and spread it even with rolling pin or spatula.
Immediately cut into squares or diamonds, the shape you wish.
Within few you can savour this melt in mouth barfi.
Enjoy!!!!!!
This is one of my mom’s specialties. She makes this anytime when we crave for sweet dish and there are no ingredients to make anything. This barfi is a escape.
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