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Coconut & Apple Barfee

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Mubina
MASTER CHEF
MUBINA

Three lovely kids ๐Ÿ‘ถ๐Ÿป๐Ÿ‘ฒ๐Ÿป๐Ÿ‘ฉ๐Ÿปwonderful husband ๐Ÿ’‘ foodie n kitchen obsessed ๐ŸŒบInsta ...

MUBINA 'S RECIPES

INGREDIENTS

Coconut and Apple Barfi
Pic:- @mubina_18
recipe:- Pinterest

Coconut - 1ยฝ cups, grated (fresh or frozen)
ghee (Clarified butter) - 3 tablespoon
Red apples - 3 heaped cups, coarsely grated
Milk powder - 1 cup
Sugar - ยพ cup
Cardamom powder - ยฝ teaspoon
Saffron - a pinch (steeped in 1 tablespoon warm milk or water)
Salt - a pinch
Pistachios - 2 tablespoon, chopped
Almonds - 2tbsp, chopped
Dried rose petals - 1 tablespoon

METHOD

Toast the coconut in a large skillet or saute pan on medium-low heat for a minute. Do not brown, you just need to bring of the nuttiness of the coconut. Remove to a bowl and set aside.
Melt the ghee (Clarified butter) in the same pan. Add grated apples and cook, stirring often. The fruit will let out some liquid, you need to cook till it is fairly dry.
Then add the toasted coconut, milk powder, sugar, cardamom powder, salt and saffron. Mix well and cook till the mixture becomes fairly dry and comes together to form a soft, fudgy mass. This will take another 10 minutes or so. At this point, you will see the ghee (Clarified butter) separating at the sides.
Pour the mixture into the prepared tray and smooth the top with a spoon. Sprinkle chopped nuts and rose petals evenly on top and press down slightly with a spoon.
Allow it to cool down to room temperature, then cover the tray with cling wrap and refrigerate for 4 hours or overnight.
Cut the burfi into bars and serve. Burfi can be stored in an airtight container in the refrigerator for 3-4 days.

Toast the coconut in a large skillet or saute pan on medium-low heat for a minute. Do not brown, you just need to bring of the nuttiness of the coconut. Remove to a bowl and set aside.
Melt the ghee (Clarified butter) in the same pan. Add grated apples and cook, stirring often. The fruit will let out some liquid, you need to cook till it is fairly dry.
Then add the toasted coconut, milk powder, sugar, cardamom powder, salt and saffron. Mix well and cook till the mixture becomes fairly dry and comes together to form a soft, fudgy mass. This will take another 10 minutes or so. At this point, you will see the ghee (Clarified butter) separating at the sides.
Pour the mixture into the prepared tray and smooth the top with a spoon. Sprinkle chopped nuts and rose petals evenly on top and press down slightly with a spoon.
Allow it to cool down to room temperature, then cover the tray with cling wrap and refrigerate for 4 hours or overnight.
Cut the burfi into bars and serve. Burfi can be stored in an airtight container in the refrigerator for 3-4 days.

You will need 3 large apples or 4-5 medium ones to get 3 heaped cups of coarsely grated apples.
2. If you do not have saffron, feel free to omit it. If you still need some color for the burfi, add a few drops of yellow food color.

INFO

u can use as well pear,strawberry,pineapple like pinacolada barfee n peach ๐Ÿ“๐Ÿ๐Ÿ‘๐ŸŽ๐Ÿ
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