Indian Chinese Style Spiced Baklava

Ingredients

In this Indian Chinese adaptation of baklava, the traditional Turkish flavors are enhanced with the addition of Indian Chinese spices. The original recipe is modified by incorporating roasted chestnuts and a blend of Indian Chinese spices such as ginger, garlic, soy sauce, and chili. The syrup used to soak the baklava is also infused with these spices, adding a spicy kick to the sweet dessert. We alse have the original recipe for Kestaneli baklava, so you can check it out.

• 2 cups (240g) roasted chestnuts, finely chopped 2 cups (240g) roasted chestnuts, finely chopped
• 1 cup (120g) almonds, finely chopped 1 cup (120g) almonds, finely chopped
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 12 sheets of phyllo pastry 12 sheets of phyllo pastry
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the roasted chestnuts, almonds, ground ginger, minced garlic, soy sauce, chili powder, turmeric powder, garam masala, cumin powder, and salt. Mix well to ensure the spices are evenly distributed.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer 6 sheets of phyllo pastry in the baking dish, brushing each sheet with melted butter before adding the next.
5. 5.
   Spread half of the nut and spice mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining 6 sheets of phyllo pastry on top, again brushing each sheet with melted butter.
7. 7.
   Spread the remaining nut and spice mixture over the top layer of 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 by combining water, sugar, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes.
11. 11.
    Remove the baklava from the oven and immediately pour the hot syrup over it, ensuring it is evenly distributed.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Chestnuts — Make sure to roast the chestnuts before chopping them for a richer flavor and easier chopping.

Tips & Tricks

• To achieve a crispier baklava, brush each layer of phyllo pastry with melted butter generously.
• Adjust the amount of chili powder according to your spice preference.
• Serve the baklava warm with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• Store any leftover baklava in an airtight container at room temperature for up to 3 days.
• Experiment with different nuts such as cashews or pistachios for a unique twist.

Serving advice

Serve the Indian Chinese Style Spiced Baklava as a dessert after a flavorful Indian Chinese meal. Garnish with a sprinkle of chopped roasted chestnuts and a drizzle of honey for an extra touch of sweetness.

Presentation advice

Arrange the baklava pieces on a serving platter in an attractive pattern, showcasing the diamond or square shapes. Dust with a light sprinkle of powdered sugar for an elegant finishing touch.