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Indian Baklava
Indian Baklava

Before you jump to Indian Baklava recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

Enjoying healthy foods can make all the difference in the way you feel. If we eat more healthy foods and a lesser amount of of the unhealthy ones we typically feel much better. A piece of pizza does not have you feeling as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. Shopping for snacks can be a challenge because you have so many options. Here are a few healthy snacks that you can use when you need an instant pick me up.

For anybody who is not allergic to nuts, try eating some almonds! Almonds are usually considered a super food since they’re packed full of ingredients that help boost our energy while keeping us healthy. Almonds are a natural supply of B vitamins as well as other vitamins and minerals. They actually do, however, contain tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you may not need a nap after eating almonds. Alternatively, these nuts help in lowering stress and provide a soothing feeling throughout your body. Occasionally eating almonds can even be a mood booster!

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to indian baklava recipe. You can have indian baklava using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Indian Baklava:
  1. Get Saffron Syrup
  2. Take water
  3. You need sugar
  4. Provide saffron threads
  5. Provide rose water
  6. Provide Baklava
  7. Prepare raw walnuts
  8. Get raw almonds
  9. Provide cardamom
  10. Provide nutmeg
  11. Get frozen filo, thawed
  12. Provide ghee
  13. Provide shelled unsalted pistachios, finely ground
Steps to make Indian Baklava:
  1. Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon. In a small saucepan, mix sugar, 3/4 cup water, and the saffron. Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes. Let cool, then stir in rose water.
  2. Preheat oven to 325°. In a food processor, whirl walnuts, almonds, cardamom, and nutmeg until nuts are coarsely ground.
  3. Unroll filo with a long side facing you and cut in half into two 9- by 13-in. pieces. Stack pieces and cover with a kitchen towel to keep from drying out.
  4. Brush bottom and sides of a 9- by 13-in. baking dish with ghee. Peel off 1 sheet filo, lay in pan, and brush with ghee. Layer 12 more sheets on top, brushing each with ghee (it's okay if some sheets are torn or not fitting evenly in pan).
  5. Sprinkle half the nut mixture over filo. Lay another sheet of filo on top, gathering it to fit into pan and brushing with ghee. Repeat with 12 more sheets of filo, buttering each. Sprinkle on remaining nut mixture. Layer remaining sheets of filo on top, buttering each as before.
  6. Cut baklava into 32 squares. Bake until top is golden and crisp and edges pull away from pan sides, 1 1/2 to 1 3/4 hours. Cool pan on a rack 30 minutes.
  7. Pour saffron syrup over baklava. Let sit to absorb most of the syrup, at least 3 hours (overnight is better). Sprinkle each square with 1/4 tsp. ground pistachios.

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