YOUR NECESSARY :
Coconut - 1½ cups, grated (fresh or frozen)
Ghee - three tbsp
Red apples - three piled cups, coarsely grated
Milk powder - one cup
Sugar - ¾ cup
Cardamom powder - ½ tsp
Saffron - a pinch (steeped in one tbsp heat milk or water)
Salt - a pinch
Pistachios - two tbsp, chopped
Almonds - 2tbsp, chopped
Dried rose petals - one tbsp
prepare:
Grease a metal receptacle or baking pan with slightly of clarified butter and put aside. Alternately, you'll line the receptacle with parchment paper.
Toast the coconut during a giant pan or saute pan on medium-low heat for a second. don't brown, you only ought to bring of the nuttiness of the coconut. take away to a bowl and put aside.
Melt the clarified butter within the same pan. Add grated apples and cook, stirring usually. The fruit can unleash some liquid, you would like to cook until it's fairly dry.
Then add the cooked coconut, dry milk, sugar, cardamom powder, salt and saffron. combine well and cook until the mixture becomes fairly dry and comes along to make a soft, fudgy mass. this can take another ten minutes roughly. At now, you may see the clarified butter separating at the edges.
Pour the mixture into the ready receptacle and swish the highest with a spoon. Sprinkle shredded crackers and rose petals equally on high and depress slightly with a spoon.
Allow it to chill all the way down to temperature, then cowl the receptacle with cling wrap and refrigerate for four hours or long.
Cut the burfi into bars and serve. Burfi is hold on in associate degree airtight instrumentality within the white goods for 3-4 days.
