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 topped with a scoop of vanilla ice cream, or a buttery crisp apple crumble. Comfort food at its best. Even the world’s best known vinegar is apple cider vinegar. Apples are easily available all over the world in different varieties such as Granny Smith, Gala, Red Delicious and many more. Each country has its own favourite apple recipes.

Apples also played an important part in Sindhi weddings many years ago. All the fruit hampers sent to the groom’s home would include at least two dozen apples along with other fruits. Red Kashmiri apples were considered the best. My mother used to make an amazing apple murbo, which is a Sindhi style apple preserve made with saffron, cardamom and sugar. The memory of this murbo can still make my mouth water. Chunks of apple or mango in a thick sugar syrup infused with saffron strands and cardamom seeds. Mummy usually served murbo with phiki koki, a saltless Sindhi flatbread. Murbo was also my amma’s favourite.

Many of us are familiar with apple kheer or rabri, but apple in a barfi form was something I had never thought of until I came across this recipe online. I tried it and loved it, so today I am sharing it with you. It is a very simple recipe, easy to make and best eaten chilled.

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Ingredients

• 3/4 cup fresh coconut
• 1 1/2 cups grated red apple
• 1/2 cup Dancow milk powder
• 1/2 cup sugar
• 1/2 teaspoon saffron strands soaked in a little hot water
• 1/4 cup chopped nuts (almonds and pistachios)
• 1/2 teaspoon cardamom powder
• 1 teaspoon kewra water or a few drops of rose essence
• 2 tablespoons ghee

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Method

• Heat a pan and roast the coconut until the colour changes slightly and a nice coconut aroma fills the kitchen. Transfer to a bowl and keep aside.
• In the same pan, add 2 tablespoons of ghee and add the grated apples. Sauté on medium heat until all the liquid from the apples evaporates.
• Add the milk powder, sugar and roasted coconut to the apple mixture and keep stirring until the mixture comes together and starts leaving the sides of the pan.
• Add the soaked saffron strands and cardamom powder and mix well.
• Add the chopped nuts and kewra water and continue stirring until the ghee starts to separate.
• Pour the mixture into a greased tray and level the surface. Top with finely chopped nuts or silver varkh if desired.
• Allow to cool completely, then refrigerate.

This barfi has a soft and delicate texture, so it is best served chilled.