An apple a day keeps the doctor away is my inspiration for this apple barfi.
Any excuse to make dessert, you may say, but I think I had a good reason. It was Rakshabandhan, an Indian festival to celebrate the bond between a brother and sister. I had to get the Rakhi platter ready which along with many other things includes sweets. This yummy scrumptious barfi, loaded with apples, served with the traditional Rakhi platter helped keep all the ill and bad luck away too. Ok! Not the greatest description but a great tasting dessert all the same.
The apple barfi is a tad different from the typical Indian sweets served during the festive season. Unlike them, the barfi derives its sweetness more from the apples and khoya than the minimal sugar added. My recipe is adapted from Anjana Devasahayam. I followed it to the T with some minor tweaks. I swapped the milk powder with fresh homemade khoya and the barfis still tasted yum. Try this for your next festive occasion or party and your guests will keep coming back for more. Take my word for it.
Also, do check out my other barfi recipe. Let me know which one you liked better.
- Red apples (medium sized and coarsely grated)- 3 cups
- Desiccated coconut – 1.5 cups (if using fresh run it in a blender for a few seconds to make fine shreds)
- Khoya (fresh or frozen)- 1 cup
- Ghee-2 tablespoons
- Sugar- ¾ cup
- Cardamom powder- ½ teaspoon
- Saffron- 1 pinch
- Salt- 1 pinch
- Pistachios- 2 tablespoons, chopped
- Almond slivers-2 tablespoons
- Dried rose petals- 1 tablespoon
- Prepare a baking tray or a steel plate by lining it with some ghee or parchment paper and set aside
- Dry roast the desiccated coconut in a flat and thick-bottomed pan or wok for a few minutes until you get a nutty aroma. Be careful not to brown. This should take about a minute
- In the same pan melt some ghee and add grated apples, stirring continuously on medium high heat till it reaches a dryish consistency. Depending on the type of apple you use it would release less or more liquid
- Once you see a lumpy consistency, which is fairly dry, add desiccated coconut, khoya, sugar, cardamom powder, salt and saffron. Mix well and keep stirring on medium heat until the mixture is dry enough to hold shape. This step should take about 20 minutes
- Transfer to the prepared try or plate and spread evenly with a knife. Sprinkle with almonds, pistachios and dried rose petals and let it cool
- Once cooled, cover with a cling wrap and refrigerate overnight. Cut into desired shape (I cut into squares), sprinkle with some more chopped nuts if desired and serve. Keep out of the refrigerator 15-20 minutes before serving
Calories (per barfi)- 90 Nutrition- Fiber/Vitamin C/Antioxidants It does wonders for your- Gut/Immunity/Skin This is “My 8am Meal”