The secret to the perfect baklava? It's in the details, and Udhaya Krishna Ghee adds that extra layer of luxury. Delight in the golden-brown layers of sheets generously filled with a heavenly blend of nuts, honey, and the velvety richness of ghee.
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Easy Baklava Recipe:
For the Sugar Syrup:
Sugar - 2 Cups (250 g)
Water - 2 Cups (500 ml)
Cinnamon - 2 inch
Cardamom - 2 nos
Orange Peel - 1 Orange Worth
Honey - 1 tbsp (20 g)
Orange Juice - ¼ Cup (50 ml)
Rose Water - 1 tbsp (15 ml)
For the Nut Mixture:
Walnut - 1 Cup (100 g)
Pistachios - 1 Cup (100 g)
Almonds - 1 Cup (100 g)
For Layering:
Ghee - 1 Cup (250 g)
Spring Roll Sheets - 35 sheets
Instructions:
1. In a saucepan, add all the ingredients for the sugar syrup except the orange juice and rose water, and bring it to a boil.
2. Boil the sugar syrup on a high flame until it reaches single-string consistency (around 5 mins)
3. Switch off the flame and add orange juice and rose water and set aside.
4. Chop/ Blend the nuts until coarse, mix together and set aside
5. Brush the baking mould with ghee, and add a spring roll sheet alternating between ghee and spring roll sheet for three layers.
6. Add a thin layer of nuts and repeat the spring roll layering process for 7 more layers, add a thick layer of nuts and repeat the process until the spring roll sheets and nuts are entirely used.
7. Cut the baklava into diamonds and bake it at 180 degrees Celsius for 30- 35 minutes or until thoroughly cooked.
8. While the baklava is still hot, pour the sugar syrup on it and let it set for at least 1 hour preferably overnight.
9. Serve at room temperature or chilled.
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