Apple coconut burfi

Ingredients

• 1+1/2 cup dessicated coconut
• 1 cup grated apple
• 1 tbsp ghee
• 1 cup condensed milk
• 1/4 tsp crushed cardamom
• Pinch saffron
• 2 tbsp tutti fruity
• 1/2 tbsp chopped pistachio

Steps

1. Grease a metal tray or baking pan with a little ghee and set aside, or line the tray with parchment paper instead.
2. Use a large skillet or sauté pan to roast the coconut over medium-low heat for a minute. Do not brown it; the aim is to bring out its nuttiness. Transfer to a bowl and set aside.
3. Melt ghee in the same pan, add grated apples and cook, stirring often. As the fruit releases liquid, continue cooking until fairly dry.
4. Add toasted coconut, condensed milk, cardamom powder and saffron. Mix well and cook until fairly dry and gathered into a soft, fudgy mass. This takes another 10 minutes or so; at that point, ghee will separate at the sides.
5. Add the tutti fruity, mixing it in well.
6. Use a spoon to smooth the top after pouring the mixture into the prepared tray, then garnish with chopped pistachio.
7. Let it cool to room temperature, then cover the tray with cling wrap. Refrigerate for 4 hours or overnight.
8. Serve the burfi after cutting it into bars. It can be stored for 3-4 days in the refrigerator in an airtight container.