Ingredients for Baklava An Indian Milk Sweet In Sugar Syrup
- 2 cups whole milk
- 1 cup fine semolina
- 2 tablespoons butter, melted (for greasing)
- 1 1/2 cups granulated sugar (divided)
- 1/2 cup water
- Orange Rind, 0 units
- Vermicelli, 0 units
- 1/2 cup chopped mixed nuts (almonds and pistachios)
- Vanilla Essence, 0 units
- 1/2 teaspoon cardamom powder
- a pinch saffron strands
- 1 teaspoon lemon juice
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How to Make Baklava An Indian Milk Sweet In Sugar Syrup
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the milk, sugar, cardamom powder, and saffron strands until well combined. Let it sit for 10 minutes to allow the saffron to infuse.
- In a separate bowl, gently mix together the chopped nuts (almonds and pistachios) and semolina.
- Lightly grease a baking dish (approximately 8x8 inches).
- Pour half of the milk mixture into the prepared baking dish.
- Sprinkle half of the nut and semolina mixture evenly over the milk mixture.
- Repeat layers with the remaining milk mixture and nut and semolina mixture.
- Bake for 30-35 minutes, or until the top is golden brown and the center is set.
- While the baklava is baking, prepare the sugar syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes, until slightly thickened.
- Once the baklava is baked, let it cool slightly before pouring the warm sugar syrup evenly over the top.
- Let the baklava sit for at least 30 minutes to absorb the syrup before serving. Garnish with extra chopped nuts and a sprinkle of cardamom powder if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
168g
Fat
56g
Carbs
26g
