Source: Cocoapple barfi
An apple a day keeps the doctor away, we have grown up hearing this phrase. Apples have formed their own niche in the dessert world. Who can resist a warm apple pie with a rich aroma of cinnamon and topped with a scoop of vanilla icecream? or a buttery crisp apple crumble .. comfort food at its best. Even the worlds best known vinegar is apple cider vinegar. Easily available all over the world in different varieties such as granny smith, gala, red delicious etc. Each country having their own favourite recipes for apples.
Apples also played an important part in sindhi weddings many years ago, all the fruit hampers sent to the grooms home would surely include at least two dozen apples, among other fruit. Red kashmiri apples were considered the best. My mother used to make an awesome apple murbo, or apple preserve made in sindhi style using saffron, cardamom and sugar. The memory of this murbo can still make my mouth water, chunks of apples or mango in a thick sugar syrup infused with strands of saffron and cardamon seeds. Mummy usually gave us murbo to eat with a phiki koki, saltless sindhi koki or flat bread. Murbo was also my amma( grandmom’s) favourite.
Many of us familiar with apple kheer or rabri. But apple in a barfi form was something I had never thought of , until I stumbled across the recipe on internet recently. I tried it and liked it, so today i would like to share this recipe with you, do try it. Its a very simple recipe, easy to make and best eaten chilled.
3/4 cup of fresh coconut
1 1/2 cup of grated red apple
1/2 cup dancow milk powder
1/2 cup sugar
1/2 tsp saffron strands soaked in a little hot water
1/4 cup chopped nuts( almonds and pistas)
1/2 tsp cardamom powder
1 tsp of kewra water or few drops rose essence
2 tbsps ghee
- Heat a pan and roast the coconut till the colour changes slightly and there is a nice coconutty fragrance in your kitchen…keep aside in a bowl.
- . In the same pan, add 2 tbsps of ghee and add the grated apples to the pan, saute on medium heat until the liquid evaporates from the apples, at this point You can listen to some old bollywood songs..
- . Add the milk powder, sugar and coconut to the apple mixture in the pan, and keep stirring till the barfi starts coming together and leaves the sides of the pan.
- .Add the soaked saffron strands and cardamom and stir .
- Lastly add the nuts and kewra water. and continue stirring until ghee separates.
- Pour onto a greased tray and top with more finely chopped nuts or varkh..
- Cool completely and refrigerate.
- This barfi has a soft texture , so is rather delicate, hence it is best served chilled.
Cakes, we all have grown up eating cakes of various types in our childhood, and even as adults. Cakes are a symbol of celebrations,Birthdays, anniversaries, weddings, engagements etc, all call for a cake to be cut. From simple sponge cakes, to the decadent fondant cakes, the world has a cake for everyone”s taste. Each country has their own popular cakes, some cakes even named after the country or region they come from, for instance the madeira cake named after a Portuguese island is a light sponge cake normally flavoured with lemon and eaten with jam. And many more, black forest cake, lamington cake to name a few. Nowadays cakes are decorated beautifully, taste fabulous, are decadent in their richness, covered with chocolate ganaches and various other delicious toppings. Top class bakeries via with each other in producing cakes par excellence. We can choose cakes as per our choice, vegan, eggless, gluten free etc.. the public is well pampered as bakeries can cater to almost all requests, and we are spoilt for choice.
Back to Pune, the city where I grew up, the cakes we ate then are the cakes we crave for today, simple cakes like the pound cakes of kayani bakery or the glass cakes from royal bakery, melt in your mouth cakes with the taste of real butter. These bakeries are still doling out the very same cakes of the same quality with the addition of mawa cakes, plum cakes etc. Till today the cakes are sold out in record time with people queuing up to buy the cakes for home consumption or even sending them to relatives in other cities.
Jakarta is a city where we can get the most amazing cakes, which are truly out of the world, I have yet to taste better, some of my own good friends and relatives can make the most amazing eggless cakes. This country so rich in heritage and culture has been my home since 33 years, and has taught me so much. Even though baking is not exactly my forte, I do manage simple cakes mostly vegetarian, used as bases for my desserts.. But the recipe I will share with You today is a steamed cake, commonly known as BOLU KUKUS. This cake was made very often when my children were growing up and needed something to have for a evening snack. It contains no oil at all, and has a different texture as compared to a baked cake. This cake is light on the stomach and is delicious.
TRICOLOURED STEAMED CAKE.. BOLU KUKUS
200 GMS SUGAR
150 GMS FLOUR
65 ML OF THICK COCONUT MILK ( I USED THE TETRA PACK)
1/2 TBSP OF SP..( CAKE EMULSIFIER, AVAILABLE IN SUPERMARKETS OR AT BAKING SPECIALITY STORES)
GREASE A MEDIUM SPRINGFORM CAKE PAN LIGHTLY
PUT WATER IN A STEAMER AND PUT ON THE HEAT
NOW BREAK THE EGGS INTO A STEEL MIXING BOWL, ADD SUGAR AND THE SP
BEAT WELL WITH A ELECTRIC BEATER AT HIGH SPEED, UNTIL THE MIXTURE DOUBLES IN SIZE AND TURNS A PALE WHITE COLOUR .
SLOWLY ADD THE FLOUR AND COCONUT CREAM ALTERNATELY, AT THIS POINT U CAN REDUCE THE SPEED OF THE MIXER.
DIVIDE THE CAKE MIXTURE IN 3 PORTIONS EQUALLY, AND ADD 3 DIFFERENT FOOD COLOURING AND FLAVOURING FOR EACH PORTION…( I USED STRAWBERRY, LEMON AND PANDAN FLAVOURING AND COLOURING)
NOW PUT ONE PORTION OF CAKE MIXTURE INTO THE PREPARED SPRINGFORM TIN AND PUT INTO THE HOT STEAMER FOR 10 MINS.
AFTER 10 MINS , OPEN THE STEAMER, IF THE CAKE IS SPINGY TO TOUCH, POUR THE SECOND LAYER AND STEAM ONCE MORE ON HIGH HEAT FOR 10 MINS, FINALLY ADD THE THIRD LAYER, AND STEAM FOR ABOUT 20 MINS..
REMOVE THE CAKE PAN FROM THE STEAMER AND SET ASIDE FOR AN HOUR TO COOL COMPLETELY, LOOSEN THE SIDES OF THE CAKE WITH A KNIFE AND GENTLY OPEN THE SPRING FORM CAKE, READY TO SERVE.