Apple Barfi
Top Rated Recipe
Key Details:
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prep time: 4 hours
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Mithai
Cuisine: Indian
Key Ingredients:
Apples
Coconut
Castor sugar
Pistachios
About Apple Barfi
Table of Contents
The addition of grated
apples to coconut barfi makes it more nutritious
- Large red apples 2
- Castor sugar 2 cups
- Fresh coconut, scraped 2 cups
- Oil to grease
Step 1.Peel the apples, remove the core and chop. Squeeze the juice of a lemon and mix so that the apple pieces do not get discoloured. Transfer them into a bowl.
Step 2.Heat a large non-stick pan and once it gets heated add sugar and coconut and mix well. Add 1 tbsp water and mix again and continue to cook stirring continuously.
Read MoreIngredients
- Large red apples 2
- Castor sugar 2 cups
- Fresh coconut, scraped 2 cups
- Oil to grease
- Pistachios, chopped a few
How to Make Apple Barfi (Stepwise Photos)
Method
- Peel the apples, remove the core and chop. Squeeze the juice of a lemon and mix so that the apple pieces do not get discoloured. Transfer them into a bowl.
- Heat a large non-stick pan and once it gets heated add sugar and coconut and mix well. Add 1 tbsp water and mix again and continue to cook stirring continuously.
- When the mixture begins to change colour add the apples and mix and cook. Add a little more water and continue to cook for 5-10 minutes. When the mixture begins to leaves the sides of the pan the barfi is ready.
- Grease an aluminium barfi tray with a little oil. Transfer the apple mixture into it and spread evenly. Sprinkle pistachios on top evenly.
- Let it cool down to room temperature. Keep the tray in the refrigerator to set for 3-4 hours.
- Cut into equal squares, place them on a serving plate and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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