Apple Coconut Burfi

• Produce

  • 3 heaped cups Apples, red

• Baking & Spices

  • 1/2 powder tsp Cardamom
  • 1 Saffron
  • 1 pinch Salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 2 tbsp Almonds
  • 1 1/2 cups Coconut
  • 2 tbsp Pistachios

• Dairy

  • 3 tbsp Ghee
  • 1 cup Milk powder

• Beer, Wine & Liquor

  • 1 tbsp Rose petals, dried

Found on happyandharried.com

Description

Ingredients

• Coconut - 1½ cups, grated (fresh or frozen)
• Ghee - 3 tbsp
• Red apples - 3 heaped cups, coarsely grated
• Milk powder - 1 cup
• Sugar - ¾ cup
• Cardamom powder - ½ tsp
• Saffron - a pinch (steeped in 1 tbsp warm milk or water)
• Salt - a pinch
• Pistachios - 2 tbsp, chopped
• Almonds - 2tbsp, chopped
• Dried rose petals - 1 tbsp

Directions

• Grease a metal tray or baking pan with a bit of ghee and set aside. Alternately, you can line the tray with parchment paper.
• 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 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 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.