Indo-style Baklava

Ingredients

In this Indo-style Baklava, we incorporate Indian spices such as cardamom, cinnamon, and saffron to add a unique twist to the traditional Turkish recipe. The rosewater syrup is also infused with a hint of orange blossom water, giving it a delightful floral aroma. These adaptations bring the flavors of Indo cuisine to this beloved dessert. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 200g (1 1/2 cups) mixed nuts (such as almonds, pistachios, and cashews), finely chopped 200g (1 1/2 cups) mixed nuts (such as almonds, pistachios, and cashews), finely chopped
• 100g (1/2 cup) unsalted butter, melted 100g (1/2 cup) unsalted butter, melted
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, crushed 1/4 teaspoon saffron threads, crushed
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 240ml (1 cup) water 240ml (1 cup) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon rosewater 1 tablespoon rosewater
• 1/2 teaspoon orange blossom water 1/2 teaspoon orange blossom water

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugar: 20g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped nuts, ground cardamom, ground cinnamon, and crushed saffron threads. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle half of the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
7. 7.
   Sprinkle the remaining nut mixture over the phyllo pastry.
8. 8.
   Using a sharp knife, cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, rosewater, and orange blossom water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
11. 11.
    Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over the hot baklava.
12. 12.
    Allow the baklava to cool completely and absorb the syrup before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.
• Saffron threads — Crush the saffron threads using a mortar and pestle before adding them to the nut mixture for better flavor dispersion.
• Rosewater and orange blossom water — Use high-quality rosewater and orange blossom water for the best aromatic results.

Tips & Tricks

• To achieve a crispier baklava, brush each phyllo pastry sheet with melted butter generously.
• Allow the baklava to cool completely before cutting it into pieces to prevent it from falling apart.
• For an extra touch of indulgence, sprinkle some crushed pistachios on top of the baklava before baking.

Serving advice

Serve the Indo-style Baklava at room temperature or slightly warmed. Garnish with a sprinkle of crushed pistachios for an attractive presentation.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Drizzle some additional syrup over the top and garnish with rose petals for an elegant touch.