While at times you really wish to cook, there are times when you wish you could 'get away'. Diwali time is cooking time and this sweet will be your saviour when you 'have to' but you 'don't really want to'. You know those times when you want to present home-made sweets to your guests instead of store bought ones.
7 cups sweets is not all that easy, but comparatively it is very easy.
The name "7-cups" explains about the basic ingredients quantity - which is 7 cups; and that includes 3 cups of sugar. This make the sweet unbearably sweet and almost impossible to eat. (Atleast in my house!) So I have reduced the quantity of sugar and made it 2 cups; thereby changing the name of the sweet to "6 CUPS"!
Feel free to add 3 cups of sugar.
Ingredients:
Kadalamav / Besan / Chick pea flour - 1 cup
Coconut - 1 cup , grated fine
Ghee - 3/4 cup + 1/4 cup
Milk - 1 cup
Sugar - 2 cups (originally 3 cups)
Cardamom - 2 pods, powdered
Slivered Almonds for Garnish
Method:
Grease a thali / plate with sides with 1 tbsp ghee and keep aside.
Heat a heavy bottomed pan and add the besan.
Fry on a low flame till good smell comes , but be careful the colour of the powder does not change.
Now add the coconut and continue frying for 1 minute. If the coconut is very fresh, it might clump up with the besan as it might leave out it's oil. Not to worry, just sieve this besan -coconut clump through the wide holes of the sieve.
Now add the milk, cardamom powder and sugar. Mix well.
Place back on the fire and add 1/4 cup ghee.
Keep adding more ghee, keep stirring and keep cooking on a low-medium flame until the mixture gets cooked and starts leaving the side of the pan , or until a line drawn in the middle takes time to close in.
Now pour this hot sweet on the greased thali and pour 1 tbsp ghee on top. Using this ghee as the grease, flatten and leaven the top of the sweet.
Garnish with the almond slivers.
Press down these while still warm.
Cool a bit and cut into shape.
Unmould on reaching room temperature.
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