Baklava An Indian Milk Sweet In Sugar Syrup Recipes

BAKLAVA - AN INDIAN MILK SWEET IN SUGAR SYRUP

Steps:

• Heat a pan on medium flame.
• Add butter.
• Once it melts, add vermicelli to it.
• Stir-fry it until it turns golden brown.
• Remove from heat.
• In an oven proof tray, spread half of the fried vermicelli.
• In another pan, add the milk, essence and semolina.
• Mix it until the mixture is like a thick syrup.
• Add the chopped nuts.
• Cool it for 5 minutes.
• Pour it over the vermicelli spread in the tray.
• Allow it to set.
• Spread the rest of the vermicelli over it.
• Bake in an oven for 10-12 minutes or till the top browns.
• In the pan, add the sugar, water and orange rind with a little vanilla essence.
• When the syrup boils, cool it.
• Pour it over the vermicelli on top.
• Press on the sides so that the syrup is absorbed inside the sweet.
• Cut into equal sized squares.
• Serve warm.
• If it remains, you can refrigerate it for 5 days, but make sure you warm it up in the oven before serving.
• It has to be had"hot" to be relished!

BAKLAVA, EASY & REDUCED SUGAR RECIPE RECIPE - (4.5/5)

Steps:

• Heat the oven to 350 degrees F. Place the almonds, walnuts, pistachios, and sugar into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 4 more times for a total of 5 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Layer 5 more sheets of phyllo with butter in between each of them. Repeat with another 5 sheets of phyllo, butter, and remaining nuts. Top with 5-8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 20 minutes or until golden brown. Remove pan from the oven, pour the cooled syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Make the syrup while the baklava is baking in the oven. Combine the honey, water, sugar, and cinnamon in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and let cool. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days. Optional: dust some powdered sugar for decoration before serving.