Indian Baklava

Steps Making Recipes Indian Baklava using 13 ingredients and 7 steps

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. Vahchef with Indian food videos inspires home cooks with new recipes every day. Baklava is my favorite dessert and I wanted to combine this treat with the warmth of Indian spices.

All the sweetness and spice you love in a good, strong cup of Indian chai, now in dessert form!

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You can have Indian Baklava using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients cook Indian Baklava

1. You need Saffron Syrup.
2. It's water.
3. You need sugar.
4. You need saffron threads.
5. Prepare rose water.
6. It's Baklava.
7. It's raw walnuts.
8. It's raw almonds.
9. You need cardamom.
10. Prepare nutmeg.
11. It's frozen filo, thawed.
12. You need ghee.
13. Prepare shelled unsalted pistachios, finely ground.

Indian Baklava step by step

1. 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..
2. Preheat oven to 325°. In a food processor, whirl walnuts, almonds, cardamom, and nutmeg until nuts are coarsely ground..
3. 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..
4. 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)..
5. 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..
6. 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..
7. 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..

Indian Baklava - This dish is distinctive to the former Ottoman Empire cuisines and much of central and southwest Asia. 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. 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. It is characteristic of the cuisines of the Egypt, Levant and the broader Middle East, along with. Put the cooled sauce on as soon as you pull the baklava out of the oven. It tastes like the baklava I buy in the Greek stores downtown and a LOT cheaper per piece. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Thank you and good luck