Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, indian baklava. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Indian Baklava is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Indian Baklava is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook indian baklava using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Indian Baklava:

1. Make ready Saffron Syrup
2. Get water
3. Prepare sugar
4. Take saffron threads
5. Take rose water
6. Make ready Baklava
7. Make ready raw walnuts
8. Get raw almonds
9. Get cardamom
10. Get nutmeg
11. Make ready frozen filo, thawed
12. Prepare ghee
13. Prepare 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.

So that’s going to wrap this up with this exceptional food indian baklava recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!