Fruit marmalade (phal ka halava)

This food is not cookies or sweets. According to its consistency, it can be attributed to a thick confetti. But we'll call it simpler and more familiar - marmalade. The recipe does not require either gelatin or ogar-ogar. It is based on pectin, which is contained in the apples themselves.
Heat the oil in a saucepan and fry the apples for 4-5 minutes until they turn brown and soft. Add two tablespoons of water, reduce the heat to a minimum and cook until the apples turn into a homogeneous thick mass. lumps are constantly rubbed with a spoon. And we interfere so that all this does not burn. When the apples have boiled, add sugar, and continue to cook, stirring constantly, until the mixture becomes homogeneous and begins to lag behind the bottom. Add the fire and, without ceasing to interfere, evaporate all the excess water. The mixture should become very thick, such that it will be difficult to interfere with it, and it should become transparent at the edges
Remove the pan from the heat. Put the raisins and nuts into the mixture, mix everything well and cook for another two minutes, then remove from the heat completely. We spread the halava on a sheet greased with oil and make a layer of it 2.5 cm thick. And that's it - we leave it until it cools down completely.
Cut into cubes and dump in almonds, cut into thin plates.