Seven-Cup Cake recipe


  • 1 cup besan (gram flour)
  • 1 cup ghee
  • 1 cup freshly scraped or dessicated coconut
  • 1 cup milk
  • 2 cups sugar [if your sugar is not as sweet then add 1/4-1/2 cup more]
  • A few saffron strands or cardamom powder for flavouring

Cooking Instructions

Grease a 9 X 9 baking sheet (or a deep dish) ghee and keep aside.

In a heavy bottomed wok, place 2 tbsp ghee.

Add the cup of besan to this and on a very low flame, roast it till fragrant - say around 4-5 minutes. Keep a close watch and saute constantly so as not to let the gram flour brown or burn.

In a large bowl, mix all the remaining ingredients including flavouring of choice {saffron strands or cardamom].

Once the gram flour is aromatic, tip the contents of the bowl into a wok. Keeping the flame low at all times, constantly keep stirring the contents till reduced to nearly half. For the quantities specified, this takes 15-17 minutes.

At the end of 15 minutes, immediately transfer the contents of the wok onto the greased baking sheet.

Smoothen out the surface with the edge of a flat spatula or by patting under few layers of foil, to make the heat bearable.

Score into squares or diamonds using a pizza cutter /knife.

Cut out when completely cool.

11 Mar 2011     1477 views     NON-Vegetarian       Bakeries > Cakes

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