Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, indian baklava. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Photo: Annabelle Breakey; Styling: Randy Mon. Buy baklava online at low price in India from Almond House. Choose from a variety of baklava sweets stuffed with different dry-fruits and filled with honey.
Indian Baklava is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Indian Baklava is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook indian baklava using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indian Baklava:
- Prepare Saffron Syrup
- Take 3/4 cup water
- Take 1 1/2 cup sugar
- Make ready 1/8 tsp saffron threads
- Get 4 1/2 tsp rose water
- Prepare Baklava
- Make ready 1/2 cup raw walnuts
- Make ready 1/2 cup raw almonds
- Get 1 tsp cardamom
- Take 1/2 tsp nutmeg
- Make ready 1 pkg. (1 lb.) frozen filo, thawed
- Prepare 1 cup ghee
- Make ready 3 tbsp shelled unsalted pistachios, finely ground
Baklava Recipe, How To Make Baklava Recipe. Baklava is a rich, sweet pastry made of layers of filo This baklava is flaky, crisp and tender and I love that it isn't overly sweet. Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls.
Steps to make Indian Baklava:
- Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon. In a small saucepan, mix sugar, 3/4 cup water, and the saffron. Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes. Let cool, then stir in rose water.
- Preheat oven to 325°. In a food processor, whirl walnuts, almonds, cardamom, and nutmeg until nuts are coarsely ground.
- Unroll filo with a long side facing you and cut in half into two 9- by 13-in. pieces. Stack pieces and cover with a kitchen towel to keep from drying out.
- Brush bottom and sides of a 9- by 13-in. baking dish with ghee. Peel off 1 sheet filo, lay in pan, and brush with ghee. Layer 12 more sheets on top, brushing each with ghee (it's okay if some sheets are torn or not fitting evenly in pan).
- Sprinkle half the nut mixture over filo. Lay another sheet of filo on top, gathering it to fit into pan and brushing with ghee. Repeat with 12 more sheets of filo, buttering each. Sprinkle on remaining nut mixture. Layer remaining sheets of filo on top, buttering each as before.
- Cut baklava into 32 squares. Bake until top is golden and crisp and edges pull away from pan sides, 1 1/2 to 1 3/4 hours. Cool pan on a rack 30 minutes.
- Pour saffron syrup over baklava. Let sit to absorb most of the syrup, at least 3 hours (overnight is better). Sprinkle each square with 1/4 tsp. ground pistachios.
Instead of honey I used sugar to glaze and flavored with cardamom. See more ideas about Indian sweets, Indian food recipes and Indian desserts. This baklava is flaky, crisp, tender and I love that it's not overly sweet. No store-bought baklava can touch this! The Indian Baklava….a strange combination of the Indian in me and my love for Turkey!
So that is going to wrap it up with this exceptional food indian baklava recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
