7 Cup Burfi | Seven Cup Sweet | Easy Diwali Sweet Recipe

7 Cup Burfi | Seven Cup Sweet | 7 Cup Cake is very  easy to make sweet recipe; need not worry about sugar syrup consistency for this burfi.   The ingredients used in this recipe measure about  7 cups and hence it has got the name.

Here is the recipe.

Ingredients:

• Besan flour | Bengal gram flour – 1 cup
• Sugar – 3 cups
• Coconut  gratings – 1 cup
• Milk – 1 cup
• Ghee – 1 cup + 2 tsp

Method:

1. In a heavy bottomed kadai, mix all the above ingredients without any lumps.
2. Grease a burfi plate with ghee and keep it ready.
3. Place the kadai on a stove,  cook the mixture for about 15 minutes, in medium flame by stirring often so that the mixture doesn’t stick to the bottom.
4. Then keep the flame to low and keep on stirring. In the next 5 – 10 minutes,  the mixture starts pulling away from the sides of the pan. When  the mixture becomes thick enough and gets the burfi consistency, transfer this to the greased plate.
5. When the mixture is slightly warm, mark the pieces with greased, sharp knife | pizza cutter.
6. When it is cool, cut the burfis along the marked lines.

Super tasty 7 Cup Burfi is ready to enjoy for this Diwali!

Note:

• After the sugar dissolves completely, you should not stop stirring the mixture; otherwise it will get stuck to the bottom.
• You should pour the burfi mixture only when it is thick. If you transfer it before, it will be chewy like halwa.
• I have used only 2 ½  cups of sugar but the actual recipe calls for 3 cups. You can do it either way as per your choice.

Tags: 7 cup burfi recipe, Easy Diwali sweet recipe, Festival Recipes, Easy sweet recipes, Seven cup cake recipe, seven cup sweet recipe, Besan Flour Recipes

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Karasev | Karachevu | Easy Diwali Snacks Recipe

Karasev | Karachevu is a easy snack which could be made in a jiffy without too much of efforts. It is a South Indian deep fried snack  and can be made with store bought flours.

Ingredients:

• Rice flour – 1 up
• Besan flour | Bengal gram flour – ¾ cup
• Red chilli powder – 1 tsp
• Pepper powder – ½ tsp
• Asafoetida | Hing – ¼ tsp
• Jeera | Cumin seeds – 1 tsp
• Turmeric powder – ¼ tsp
• Butter – 2 tbsp
• Salt to taste
• Oil – for deep frying

Method:

1. Sieve both the flours with a fine sieve.
2. Add all dry powders i.e. sieved flours, chilli powder, pepper powder, asafoetida, jeera, turmeric powder  & salt and mix well.
3. Now add butter at room temperature and crumble this with the flour.
4. Add water little by little and make a soft dough like chapatti dough.
5. In the mean time, heat oil in a broad kadai  and check by dropping a pinch of dough into the oil. If the dropped dough comes up quickly, then it is ready for frying.
6. Grease the murukku press (with Thenkuzhal Achu)  with oil and fill it with the dough. Press the murukku press  directly into oil  in circles.
7. Once the bottom is done, flip it to other side and take out when the sizzling sound subsides.
8. Once it is cool, break into pieces  and store in an air tight container.

Spicy, crispy karasev is ready to enjoy with hot tea!

Note:

• If you like to use baking soda, then you can add while sieving the flours.
• Frying has to be done in medium heat.

Tags: Easy savoury recipe,  Deepavali snacks recipe, Easy Deepavali Recipes, Easy Diwali Snacks Recipe, Festival recipes, easy snacks recipe, Kara sev recipe, Karachevu recipe, Sattur Karachevu recipe

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Wheat Coconut Boli | Thenga Boli | Wheat Sweet Poli | Kaayi Obbattu

Wheat Coconut Boli | Thenga Boli | Wheat Sweet Poli | Kaayi Obbattu is a flat bread  made with coconut filling. It is a traditional sweet made during festivals like Vinayakar Chaturthi, Bohi, Thiruvathirai, Aavani Avittam, etc.

Usually, boli is made using all purpose flour | maida but today, I’ve used wheat flour instead of maida and for sweetening, I’ve used palm jaggery. Moreover, I’ve used very little oil & ghee. But even then the bolis were so soft and  tasted  yum. 

Ingredients:

• Wheat flour – 1 cup
• Salt – a pinch
• Water - as needed
• Oil – 1 tbsp
• Coconut gratings – 1 cup
• Palm jaggery (crushed) –  ¾ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp + 1 tbsp
• Maida | All purpose flour – as needed for dusting

Method:

1. In a mixing bowl, add wheat flour and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and let it stands for 30 minutes.
2. In the mean time,  melt palm jaggery in  ½ cup of water and strain the impurities.  Boil the strained jaggery syrup till it reaches bubble consistency and switch off.
3. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add jaggery syrup and sauté till it becomes thick in consistency. Add cardamom powder , mix everything well and allow it to cool. Make small lemon sized balls out of this filling.
4. Also make balls out of wheat flour dough. Take a wheat flour dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the coconut stuffing inside and cover this stuffing with the wheat dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
5. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
6. Place the tawa/skillet on a stove. Let it get heated.
7. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
8. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Your soft, yummy Wheat Coconut Boli  is ready to eat!

Note:

• You can use jaggery in place of palm jaggery and follow the same procedure.
• You can add turmeric powder to wheat flour  while making dough.

Tags: Boli recipes, Healthy boli recipes, How to make boli using wheat flour? Wheat flour poli recipe, How to make poli using palm jaggery?, Kaayi Obbuttu recipe, festival recipes

  

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