Preparation

Cup of Yum
1. Take all the ingredients and keep them ready – besan, grated coconut, milk, ghee and sugar. Instead of 1.25 cup sugar, you can use 1 cup sugar.
2. Grease a tray or a pan with some ghee.

Roasting gram flour

1. Heat a heavy iron kadai or pan. Keep the heat to a low and add besan or gram flour.
2. Stir often and roast the besan for 3 to 4 minutes or till you get a nice nutty aroma from it.
3. Do not brown the besan. Also stir continuously while roasting besan.

Making 7 cup burfi

1. Once the besan becomes aromatic, then add fresh coconut, ghee and milk.
2. Mix very well.
3. Then add sugar and cardamom powder.
4. Mix again very well and stir so that the sugar dissolves. The mixture will also become liquid like.
5. Keep on stirring and cooking on a low heat.
6. The mixture will begin to thicken and reduce.
7. Continue to cook and stir till the mixture leaves the sides of the pan. While stirring also scrape the bottom of the kadai and the sides. If you do not scrape, then the mixture starts sticking and gets browned or burnt. So you have to non stop stir and scrape. do use flat steel spatula (palta) as this helps in scraping the besan mixture.
8. Even after leaving the sides of the pan, Continue to cook till you see ghee releasing from the sides. When the burfi mixture looks like one molten mass with some bubbles and ghee releasing from the sides, then switch off the flame. 
9. If you cook too much, then the burfi will become hard and crumbly.

Setting the 7 cups sweet

1. Immediately pour the entire burfi mixture in the greased tray or pan.
2. With a spatula or spoon, even and smoothen the top.
3. Let the burfi become warm or cool down at room temperature.
4. Then cut with a sharp knife and serve 7 cup burfi or store in an air-tight box. You can keep the barfi at room temperature in a cold season for 1 day or you can refrigerate.
5. Offer the 7 cup burfi to the deities or serve as a sweet.