Indian Baklava. Your daily value may be higher or lower depending on your calorie needs. Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon. Baklava is a rich, sweet pastry made of layers of filo, filled with chopped nuts and sweetened and held together with syrup or honey.
Try to get the temperatures of the baklava and the syrup as even as possible.
When the baklava is cold remove each piece separately and carefully.
Store in an airtight container in a cool place and serve as required.
You can have Indian Baklava using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Indian Baklava
- It's of Saffron Syrup.
- Prepare 3/4 cup of water.
- You need 1 1/2 cup of sugar.
- You need 1/8 tsp of saffron threads.
- Prepare 4 1/2 tsp of rose water.
- Prepare of Baklava.
- You need 1/2 cup of raw walnuts.
- You need 1/2 cup of raw almonds.
- Prepare 1 tsp of cardamom.
- You need 1/2 tsp of nutmeg.
- Prepare 1 pkg. (1 lb.) of frozen filo, thawed.
- You need 1 cup of ghee.
- Prepare 3 tbsp of shelled unsalted pistachios, finely ground.
Make a dough by mixing the flour, oil, salt and enough hot water to get a stiff dough. Sunset reader Priti Gogte, of Shaumburg, IL, gave us the recipe, and we only marvel that it hasn't been invented before. Baklava is a Turkish rich sweet pasty made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. This dish is distinctive to the former Ottoman Empire cuisines and much of central and southwest Asia.
Indian Baklava step by step
- 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..
Like the origins of most recipes that came from Old Countries to enrich the dinner tables, the exact origin of baklava is also something hard to put the finger on. All the sweetness and spice you love in a good, strong cup of Indian chai, now in dessert form! India's famous desserts have won worldwide acclaim. In addition to positively unapologetic quantities of butter and sugar, the Subcontinent's sweets feature spices. Baklava (Ottoman Turkish: باقلوا; / b ɑː k l ə ˈ v ɑː /, / ˈ b ɑː k l ə v ɑː /, or / b ə ˈ k l ɑː v ə /; Turkish pronunciation: ) is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup, frosting or honey.
