Recipe of Jamie Oliver Indian Baklava

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, indian baklava. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Indian Baklava is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Indian Baklava is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Indian Baklava:

1. Prepare Saffron Syrup
2. Take 3/4 cup water
3. Take 1 1/2 cup sugar
4. Make ready 1/8 tsp saffron threads
5. Make ready 4 1/2 tsp rose water
6. Get Baklava
7. Get 1/2 cup raw walnuts
8. Prepare 1/2 cup raw almonds
9. Prepare 1 tsp cardamom
10. Get 1/2 tsp nutmeg
11. Take 1 pkg. (1 lb.) frozen filo, thawed
12. Get 1 cup ghee
13. Get 3 tbsp shelled unsalted pistachios, finely ground

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Instructions 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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