Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, indian baklava. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Photo: Annabelle Breakey; Styling: Randy Mon. Baklava Homemade Middle Eastern Mithai Recipe in Urdu Hindi - RKK Ye hai meri recipe baklava ki umeed hai aapko pasand ayegi! For behind the scenes and more.
Indian Baklava is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Indian Baklava is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have indian baklava using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Indian Baklava:
- Get Saffron Syrup
- Get 3/4 cup water
- Take 1 1/2 cup sugar
- Take 1/8 tsp saffron threads
- Take 4 1/2 tsp rose water
- Get Baklava
- Take 1/2 cup raw walnuts
- Get 1/2 cup raw almonds
- Make ready 1 tsp cardamom
- Make ready 1/2 tsp nutmeg
- Prepare 1 pkg. (1 lb.) frozen filo, thawed
- Make ready 1 cup ghee
- Get 3 tbsp shelled unsalted pistachios, finely ground
Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom. 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.
Instructions 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.
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! Its filled with my views, accounts of different places I've visited, my art, photography, my love for food and a bit of.
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