Baklava An Indian Milk Sweet In Sugar Syrup Recipes

BAKLAVA

Steps:

• Take a bowl, add all purpose flour, pinch of salt, 2 teaspoons of ghee and mix nicely. Add water and make a soft dough and keep aside for 30 minutes. Dust some flour and divide dough into equal portions and roll it into round sheet. Divide dough into small portion and roll into thin round sheet. Take one roll sheet, dust some flour on it and place another sheet and repeat it for 3 times. Gentle roll it into thin sheet and cut into round shape by using round mould. Dust some flour and place 20-25 layered pilo sheet like as shown in video. Fold it gentle and keep in refrigerator or cover it with wet cloth if you are using it later. Boil sugar and water in a pan until gulab jamoon consistency syrup is formed and add little lime juice and keep aside. Add rose water to it and mix it. Mix half oil with ghee in a bowl and keep aside. Make powder of almonds, walnuts and keep aside. Apply oil mixed ghee to baking tray. Place one layer of sheet and apply ghee and place another layer and repeat the process for 13 layer. Once 15 layer pilo sheet is done apply ghee mixed oil sprinkle almonds and walnut powder. Place another layer of sheet and apply apply ghee mixed oil and place another sheet and repeat it for another 10 sheets. Cut into pieces with knief and pour leftover ghee mixed oil. Bake it at 200 degree until nice crust is formed on top. Rest it for some time and pour sugar syrup, rest it for 5-10 minutes. Now Baklava is ready to serve.

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!

SWEET, CHOCOLATELY DELICIOUS BAKLAVA

Steps:

• Preheat oven to 425.
• Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl.
• Melt butter in medium saucepan/
• Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference).
• Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used.
• Cut into 1" squares. Place in oven and bake about 35 minutes (until golden brown).
• While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat.
• Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy.
• For looks I sometimes melt a few chocolate chips and drizzle them on top.

BAKLAVA RECIPE- HOW TO MAKE BAKLAVA

Steps:

• Preheat the oven to 350 degrees F.
• Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
• In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
• Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
• Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
• Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
• Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
• Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
• Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
• Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
• Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
• Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
• As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
• Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

BAKLAVA WITH HONEY SYRUP

Steps:

• Coat a 13x9-in. baking pan with cooking spray. Unroll phyllo dough; trim to fit into pan., Layer two sheets of phyllo dough in prepared pan, spritz with cooking spray. Repeat three times. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 3 tablespoons nuts. Top with two sheets of phyllo and spritz with cooking spray. Repeat layering with nuts, phyllo and cooking spray 10 times. Top with remaining phyllo dough, spritzing every other sheet with cooking spray., Using a sharp knife, cut into 30 triangles. Bake at 350° for 35-40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight.

EASY BAKLAVA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

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.

BAKLAVA WITH HONEY SYRUP

Steps:

• Preheat the oven to 200°C/400°F, and lightly grease a shallow baking tray.
• Place the sesame seeds in a small, non-stick pan over a medium heat, and cook, while shaking the pan gently, for 3-5 minutes or until golden and toasted.
• Transfer to a bowl, add the walnuts and cinnamon and mix well.
• Brush 1 pastry sheet with the melted butter and fold in half crossways to form a rectangle.
• Sprinkle 1/4 cup of the walnut mixture evenly over the pastry; and starting from one of the long ends, roll it up into a log. Brush with butter. Place on a baking tray; and repeat with the remaining pastry, butter and walnut mixture.
• Bake the baklava for 10-12 minutes or until golden; and then allow them to cool on the baking tray.
• The Honey Syrup: Peel 1 large strip of rind from the lemon, remove the pith, juice half the lemon; then place the lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups of water in a saucepan over a medium heat.
• Cook, stirring often, for 5 minutes or until the sugar has dissolved; increase the heat to high and bring to the boil; reduce the heat to medium-low and simmer gently for 10 minutes or until the honey syrup thickens slightly.
• Pour the hot honey syrup over the cold baklava, and stand for 30 minutes or until the baklava has absorbed the syrup. Cut each baklava diagonally into 3 pieces and serve.
• Tip: Purchase phyllo pastry from the fridge not the freezer, as the layers will separate much more easily.

BAKLAVA WITH LEMON-HONEY SYRUP

Steps:

• Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
• Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
• Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
• Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
• Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

BAKLAVA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
• Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
• Bake in preheated oven on center rack until golden brown, about 30 minutes.
• While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
• Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.