Double Decker Apple Coconut Pineapple Burfi
Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers.
Ingredients
for Apple Coconut layer
- 2 Red Apples (Roughly grated)
- 1/4 Cup Grated Coconut (Packed)
- drop of Coconut extract (Optional)
- pinch of Red food color (Optional)
- 1/2 Cup Sugar
for Pineapple layer
- 1 Cup Crushed Pineapple
- 1/2 Cup 1/2 Cup Milk powder - ( Packed)
- Pineapple extract - a drop (Optional)
- Yellow color - a pinch (Optional)
- 1/2 Cup Sugar
Instructions
for Apple Coconut layer
- Heat a pan and fry the grated apples until all the juices get evaporated.
- When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
- This consistency is something very similar to the usual coconut burfi.
- At this stage transfer the mixture to a greased pan and let it cool.
- Next prepare the pineapple layer for the burfi.
for Pineapple layer
- Grind the crushed pineapple into a coarse paste.
- Heat a pan add the pineapple paste and cook until it becomes dry.
- Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
- Now transfer this mixture on the already made apple coconut layer.
Notes
Let the burfi cool down for 30 minutes and then cut into desired shape and size.
If desired the burfis can be garnished with silvered almonds or cashews.