Richly aromatic, this South Indian delectable sweet is specially made during festivals or religious occasions, it closely resembles to Mysore Pak with an additional taste of coconut. This is one of the perfect dessert recipe to try on even for beginners before they start on Mysore Pak/Mohanthal.

This dessert is also called as 7 cup cake or 7 cup sweet, the name of the dish comes from its measurements: 1 measure ghee, 1 measure milk, 1 measure Coconut, 1 measure besan and 3 measures Sugar. Here 1 measure can be 1 cup or 1/2 cup or 2 cups, it’s just that whatever cups you use, you just need to maintain the ratio of all the ingredients. Double, triple etc the quantity of the ingredients depending on the amount of sweet you wish to prepare

To be honest, for me this dish has always been 6 cups, I find 3 cups sugar overly sweet. Due to high sugar content, this is generally prepared only during festivals or occasions. In the below recipe, I have used only 1 cup sugar for 1/2 cup besan as I cannot tolerate such high sweetness in my dessert (sigh!). This dish also requires constant stirring, it’s strong arm effort so unless you are not willing to exercise your arms, then this delectable mouth watering fudge isn’t for you.

*Always use deep bottom pan/vessel to cook this dish. Stir barfi mixture constantly , do not leave it unattended and cook only over low heat

**Use room temperature ghee for softer barfi and hot ghee for crunchier barfi. Freshly grated coconut lends better taste to the dish, if using freshly grated coconut, then use only white part of it

***Unsalted butter or coconut oil can also be used as substitute for ghee (clarified butter)

Do check the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 5 mins Cooking time: 28 mins Total time: 33 mins

Servings: 4-5


  • 1/2 cup sieved Besan/Gram flour/Chickpea flour
  • 1/2 cup grated/desiccated coconut
  • 1/2 cup Milk
  • 1/2 cup Clarified butter/ghee
  • 1-1.25 cups Sugar
  • 1/4 teaspoon cardamom powder
  • 2-3 tbsp sliced almonds – optional
  • Greased spatula
  • Greased dish

Steps to prepare

  • It is essential to keep all ingredients ready including greased spatula before preparing this dish
  • Grease a square/rectangular/round dish, you can also butter/parchment paper too, this will help in easing barfi out of the pan once it’s set
  • Now add besan to deep bottom vessel. Roast it over low heat until aromatic, do not burn or blacken it
  • Switch off the heat
  • Add sugar and coconut. Mix well. Return the pan to the heat
  • Add milk and mix well
  • Over low, keep constantly stirring, sugar will release liquid on melting
  • Now add 4 tbsp ghee and mix well. There should be no lumps
  • It will soon start bubbling.
  • Add cardamom powder and mix well
  • Now cook until it starts to thicken.
  • Add 4 tbsp room temperature or hot ghee and mix well
  • Keep cooking until it thickens
  • Mixture will leave sides of the pan completely, release ghee and will look porous. Do not over cook else barfi will harden
  • Now immediately pour the mixture over the prepared dish
  • Using greased spatula, level barfi evenly
  • Garnish tops with sliced almonds, this is optional step
  • While it’s still warm, cut in square, diamond etc shape, this will help in easier slicing once it’s set completely
  • Allow barfi to cool completely, it generally takes 1-2 hours to set in
  • Slice the delicious barfi along the markings
  • Serve delicious barfi as offering to deity or during festivals. Store leftovers in airtight container. Consume within 2 days. It’s best to refrigerate it as it contains coconut if you desire to store it for a week
7 Cup Barfi

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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