Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, indian baklava. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Photo: Annabelle Breakey; Styling: Randy Mon. Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup. Dont use a non-stick tin if you can help it, as the baklava has to be cut with a.
Indian Baklava is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Indian Baklava is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook indian baklava using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indian Baklava:
- Take Saffron Syrup
- Make ready 3/4 cup water
- Prepare 1 1/2 cup sugar
- Make ready 1/8 tsp saffron threads
- Make ready 4 1/2 tsp rose water
- Prepare Baklava
- Get 1/2 cup raw walnuts
- Make ready 1/2 cup raw almonds
- Get 1 tsp cardamom
- Prepare 1/2 tsp nutmeg
- Take 1 pkg. (1 lb.) frozen filo, thawed
- Prepare 1 cup ghee
- Take 3 tbsp shelled unsalted pistachios, finely ground
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. 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. See more ideas about Indian sweets, Indian food recipes and Indian desserts.
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.
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! Its filled with my views, accounts of different places I've visited, my art, photography, my love for food and a bit of. Baklava is a Turkish delicacy and a sort of dessert.
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