Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a tasty dish, indian baklava. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Indian Baklava is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Indian Baklava is something that I have loved my whole life. They are fine and they look fantastic.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have indian baklava using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Indian Baklava:
- Take Saffron Syrup
- Prepare water
- Take sugar
- Take saffron threads
- Get rose water
- Make ready Baklava
- Take raw walnuts
- Make ready raw almonds
- Prepare cardamom
- Prepare nutmeg
- Prepare frozen filo, thawed
- Get ghee
- Get shelled unsalted pistachios, finely ground
When the baklava is cold remove each piece separately and carefully. Store in an airtight container in a cool place and serve as required. 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.
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.
In addition to positively unapologetic quantities of butter and sugar, the Subcontinent's sweets feature spices. 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. 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.
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