Baklava An Indian Milk Sweet In Sugar Syrup Recipes

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BAKLAVA WITH HONEY SYRUP



Baklava with Honey Syrup image

Baklava is a sweet, buttery Greek treat. The honey syrup drizzled on top gives this classic dessert a delicious twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Butter-flavored cooking spray
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
2 cups finely chopped walnuts, toasted
SYRUP:
3/4 cup sugar
3/4 cup water
1/3 cup honey
3/4 teaspoon grated lemon zest
3/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 136 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

BAKLAVA - AN INDIAN MILK SWEET IN SUGAR SYRUP



Baklava - An Indian Milk Sweet In Sugar Syrup image

Make and share this Baklava - An Indian Milk Sweet In Sugar Syrup recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 43m

Yield 12 pieces

Number Of Ingredients 9

1 liter fresh milk
1/2 kg semolina (we call it "rava" in Hindi)
200 g butter
500 g sugar
1 liter water
2 teaspoons orange rind
4 cups vermicelli
1 cup mixed nuts, chopped
vanilla essence, as required

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 WITH HONEY SYRUP



Baklava With Honey Syrup image

One of several recipes featured as a dish to be served for a Greek-style meal, in the November issue of the Australian magazine 'Super Food Ideas', and posted for the 2005 Zaar World Tour. The preparation and cooking times do not include the 30 minutes standing time, to allow the syrup to be fully absorbed by the baklava.

Provided by bluemoon downunder

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sesame seeds
4 cups walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets phyllo pastry
100 g unsalted butter, melted
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

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.

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