Coconut and Apple Barfi or Narkel Apple Barfi as we say it in bengali is soft, dense, fudgy and oh so irresitable. Bet, you can’t eat just one! Made with just 5 ingredients, this barfi will be a sure hit with your family and friends. This delicious Indian sweet is must for Diwali and Bengali Kajagari Lokkhi puja.
It’s Bengali Kojagari Lokkhi puja tomorrow and no Lokkhi puja is complete without Narkel Naru(coconut Ladoo). Since childhood as far as I can remember, I have always seen Maa making these softest, most fudgy Narkel er Naru(Coconut Ladoos). It is just melt in the mouth.The reason this coconut barfi is more soft and dense and fudgy and melt in the mouth is because my maa always starts by making a coarse paste of this grated coconut and milk together in a mixer grinder. Yummm it is! Actually, I am eating some right now, as I am writing this post.. haha.. Every bite you take, takes you closer to heaven. Irresistible little sweets, always end up eating a whole lot of it in a little span of time. I am a total fan of these coconut ladoos.
This year I wanted something different. So, I made this delicious coconut sweet but with a little twist for Lakshmi Puja.
Generally, Narkel Naru is made with grated coconuts, milk, sugar and cardamom. Few ingredients, I know! But this time I added grated apples to my coconut ladoo mixture and instead of shaping into small round balls, I decided to make it into barfis and cut it in sqares. Which means you will get more to eat at one go.. Yayy!!
I used 2 large Pink Lady apples in this recipe. Adding grated apples gives it a nice texture and crunch. But I promise you wont miss the traditional Narkel Naru. It does not hamper the taste of the ladoo. I love Narkel Naru so the flavour of these ladoos are not compromised in any way. Oh No! I wouldn’t want that and like that at all.
Diwali is just around the corner and these delicious coconut-apple barfi are one of the perfect Indian sweet to entertain your family and friends. Here is another traditional Indian dessert Gajar ka Halwa ( Indian carrot Pudding) made with condensed milk, another perfect dessert to entertain your guests..
Oh, how I love Diwali! Just can’t wait.. Time for delicious homemade sweets, savouries and celebrations!!
Many more Diwali sweets and savoury recipe will be up on the blog soon. so stay tuned!
Now back to this Barfi. It is made with just 5 ingredients. Grated coconut, milk, sugar, grated apples and cardamom powder for flavour. (You can also make these coconut barfi vegan by substituting whole milk with coconut milk). All the ingredients except the cardamom powder is added to a thick bottomed pan and cooked on medium heat stirring regularly.
The important thing you need have while making these amazing barfi is Patience!!! You will know what I am talking about!! Hehe..
At the beginning the mixture looks quite watery, but it will dry out eventually in an hour of so. Just be patient and everything will come together and you will end up with these dense and gooey sweet goodness. You can pour the hot coconut mixture in a sheet pan and let it cool down. Once it is cold cut it and garnish with chopped nuts.
These coconut and apple barfi keeps very good for atleast a week (that is, if it lasts that long) in the refrigerator.
Oh! By the way, how gorgeous is this rose. Its is from my garden. Look how large and gorgeously red it is… Just in love …
What are you waiting for, go go make these dense Coconut Apple Barfi (Narkel Apple Borfi) for lokkhi pujo. Lokkhi Puja or not these are perfect anytime of the year..
- Coconut: 3 cups grated
- Apples : 2 large
- Whole Milk: 2 cups
- Sugar: 2 cups
- Cardamom Powder: 1/2 tsp freshly ground
- Almonds and Cashews, Pistacios, Chopped (optional)
- Nuts and saffron to garnish (optional)
- Firstly in a mixer grinder add the grated coconut and the milk little by little and make a coarse paste and keep it aside.
- Wash, peel and grate the apples. Use the medium grater to grate the apples for some texture and crunch.
- In a large thick bottomed pan add the coconut and milk paste, grated apples and sugar.
- Place the pan on the hob on medium heat and start stirring. The mixture will be watery at the moment but it will thicken and dry out eventually. Just have PATIENCE!
- Keep on stirring. If it boils vigorously, reduce the heat and continue cooking and stirring.
- After 45 to 50 mins the mixture starts to thicken.
- Now add cardamom powder and continue stirring and stirring and stirring.
- After an hour or so (finally) there should be no liquid present in the mixture and it should look sticky and fudgy.
- Add the chopped nuts and give a quick stir. Switch off the flame.
- Apply ghee or place a parchment paper on a sheet pan and quickly pour the hot coconut barfi mixture in the pan.
- Flatten it with a spatula or back of a spoon.
- Let it cool down and set for an hour or two.
- When cold slice the coconut-apple barfi in cubes or squares.
- Garnish with chopped nuts and safforn (optional) and serve.
- Store the coconut apple barfi in an air tight container in a refrigerator for a week.
- Serve it cold or at room temperature.