Have been wanting to try a simple low calorie recipe for Deepavali. I prepared this delicious Apple Burfi yesterday with Jaggery and it tasted so good. In this festive season if you are looking for simple recipes that doesn’t require refined sugar / loaded with ghee then try this recipe. I used Pink Lady Apples. Depending on the variety of Apple you use the amount of Jaggery added may vary. I prefer using Red Apples for this recipe. Green Apples maybe too sour. Have made pickle/thokku with them before. If you want you can check this recipe here.
The best part of this recipe is if you can’t shape them as Burfis you can make them as Laddoos too. If you want to cut down Jaggery and make it completely with fruits then try adding Dates Paste. I haven’t tried it with Dates Paste but just suggesting suitable option for those looking to avoid any kind of sweetner.
I made Carrot Halwa Bites using Condensed Milk. This recipe was inspired from that.
Notes for making Apple Burfi :
- Don’t use chopped Apple pieces. Grated version saves time and it will also get blended with Coconut quickly
- Adding Cinnamon powder is optional. Am a big fan of Apples + Cinnamon combo. It elevates the taste. However few might find cinnamon very strong. You can add Elaichi/Cardamom Powder instead
- I used powdered jaggery. In case if you want to try the same recipe with White Sugar you can try it. As soon as you add sugar it will start releasing water and you might have cook it a little longer inorder to get that perfect Burfi texture.
- I added ground Cashew + Almond powder inorder to help the Apples bind well with Coconut & Jaggery. This powder will also help in shaping the Burfis.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes Cooling Down time |
| Servings |
Burfis
|
- 1.5 cups Grated Apple
- 1/2 cup Grated Coconut
- 1/2 cup Jaggery Powder
- 2 teaspoon Cardamom Powder
- 1 teaspoon Cinnamon Powder
- 8 Cashewnuts
- 8 Almonds
- 1 tablespoon vanilla essence
- 2 tablespoon ghee
- 2 tablespoon ghee
Ingredients
|
|
- Grind Almond and Cashews to a powder. Keep them aside
- I usually buy frozen sliced coconut here. I place them in cold water for few minutes
- Then after draining the water I grind them in a mixie. If you are using fresh coconut ignore these two steps 🙂
- Heat 1/2 teaspoon Ghee in a pan
- Add grated coconit and saute until the coconut turns slighty brown in color. Not too dark
- Remove coconut and keep it aside
- In the same pan add grated apple and saute for a minute
- Add atleast 4-5 tablespoons of water and let the apples get softened
- In a medium let them get cooked for 10-12 minutes. You will notice a change in color and also when you touch them it would have become soft
- At this stage add coconut
- Next add powdered jaggery and using a spatula mix jaggery with Apple Coconut mixture
- Add a tablespoon of ghee and keep stirring the mixture
- After a minute or two add cashew almond powder, vanilla essence, cinnamon powder and cardamom powder
- Turn the heat to low and mix everything well
- Once a thick dough like Apple Coconut mixture is formed remove it from heat
- Apply ghee on a plate or in a box to shape the Burfis
- I didn't have a rectangular box so placed the Apple mixture on a plate
- It will be slightly sticky. Use a knife and gently add criss cross marks
- Refrigerate the mixture for 30 minutes. This will help in holding the shape of the burfis
- Apple Burfis are ready to be served
