Add the ghee into the Kadai.

Once the ghee warms up, add the grated apples.

Cook the apples untill they lose all the moisture. Takes around 15 minutes on low to medium heat.

You will feel the apples have turned light as you stir and they will take a light brown in colour and release ghee.

Once the apples are well cooked, add the sugar, keep stirring.

The apple + sugar mixture, after it has cooked will release ghee.

Add the grated mawa. Mix in well. Keep cooking and stirring.

The mixture as it cooks will release ghee and leave the sides of the kadai.

Immediately, turn off the flame or else the Barfi will become chewy.

Add the cinnamon or cardamom powder and half of the chopped almonds and pistachios.

Mix well.

Let the Barfi come to a room temperature in the Kadai.

Transfer to small greased thali or pan. Garnish with remaining almonds and pistachios.

Slice and serve.