Best 10 Baklava An Indian Milk Sweet In Sugar Syrup Recipes

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Baklava, the delectable Indian milk sweet, is a rich and creamy dessert that has captured the hearts of sweet lovers for generations. Originating from the Mughal era, this dessert features layers of thin, flaky pastry filled with a sweet, milky filling and drenched in a flavorful sugar syrup. Baklava is a true testament to the culinary artistry of India, combining a delicate balance of textures, flavors, and aromas. With its popularity transcending time and borders, we embark on a journey to discover the best recipe for this beloved sweet, unraveling the secrets of its preparation and the culinary techniques that bring it to life.

Check out the recipes below so you can choose the best recipe for yourself!

BAKLAVA



BAKLAVA image

Baklava is a rich, sweet pastry made of layers of filo, filled with chopped nuts and sweetened and held together with syrup or honey.

Provided by Vahchef

Time 20m

Number Of Ingredients 0

Steps:

  • Take a bowl, add all purpose flour, pinch of salt, 2 teaspoons of ghee and mix nicely. Add water and make a soft dough and keep aside for 30 minutes. Dust some flour and divide dough into equal portions and roll it into round sheet. Divide dough into small portion and roll into thin round sheet. Take one roll sheet, dust some flour on it and place another sheet and repeat it for 3 times. Gentle roll it into thin sheet and cut into round shape by using round mould. Dust some flour and place 20-25 layered pilo sheet like as shown in video. Fold it gentle and keep in refrigerator or cover it with wet cloth if you are using it later. Boil sugar and water in a pan until gulab jamoon consistency syrup is formed and add little lime juice and keep aside. Add rose water to it and mix it. Mix half oil with ghee in a bowl and keep aside. Make powder of almonds, walnuts and keep aside. Apply oil mixed ghee to baking tray. Place one layer of sheet and apply ghee and place another layer and repeat the process for 13 layer. Once 15 layer pilo sheet is done apply ghee mixed oil sprinkle almonds and walnut powder. Place another layer of sheet and apply apply ghee mixed oil and place another sheet and repeat it for another 10 sheets. Cut into pieces with knief and pour leftover ghee mixed oil. Bake it at 200 degree until nice crust is formed on top. Rest it for some time and pour sugar syrup, rest it for 5-10 minutes. Now Baklava is ready to serve.

Nutrition Facts : Calories 353, Fat 1, Protein 10, Sodium 2

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!

SWEET, CHOCOLATELY DELICIOUS BAKLAVA



Sweet, Chocolately Delicious Baklava image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 lb. real butter
1 package filo dough
1 c. chopped almonds or pecans
1 package chocolate chips
1/2 c. white sugar
4 tablespoons ground cinnamon
1 1/2 c. honey
1/2 c. water
1 tablespoon lemon juice

Steps:

  • Preheat oven to 425.
  • Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl.
  • Melt butter in medium saucepan/
  • Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference).
  • Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used.
  • Cut into 1" squares. Place in oven and bake about 35 minutes (until golden brown).
  • While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat.
  • Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy.
  • For looks I sometimes melt a few chocolate chips and drizzle them on top.

BAKLAVA RECIPE- HOW TO MAKE BAKLAVA



Baklava Recipe- How to Make Baklava image

My family's secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it's even better the next day! Be sure to read through for tips and watch the video to make it.

Provided by Suzy Karadsheh

Categories     Dessert

Time 1h10m

Number Of Ingredients 14

6 oz shelled pistachios, coarsely chopped
6 oz walnuts, coarsely chopped
6 oz hazelnuts, coarsely chopped
1/4 cup sugar
1 to 2 tbsp ground cinnamon (start with less if you're not sure)
large pinch of ground cloves
16-oz package phyllo dough, thawed
1 1/2 to 2 sticks of unsalted butter (up to 16 tbsp), melted
3/4 cup sugar
1 cup cold water
1 cup honey
1 tbsp orange extract (optional)
5 whole cloves
1 lemon, juice of

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract if using, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
  • In the bowl of a food processor fitted with a blade, add the pistachios, walnut, and hazelnuts. Pulse a few times to chop. Transfer to a large mixing bowl and add sugar, cinnamon, and ground cloves. Mix well to combine.
  • Unroll the thawed phyllo pastry and place the sheets in between two clean kitchen towels. This will help keep the phyllo from breaking while you work.
  • Prepare a 9"x 13"x 2" baking pan. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. You can also do a bit of trimming using a pair of kitchen shears). Brush the top of the phyllo sheet with the melted butter.
  • Repeat this process a few more times until you have used up about 1/3 of the phyllo pastry, each layer being brushed with the melted butter.
  • Now, distribute about ½ of the nut mixture evenly over the top layer of phyllo.
  • Continue assembling the baklava, one sheet of phyllo pastry at a time using another 1/3 of the phyllo. Again, brush each layer with a bit of the melted butter.
  • Distribute the remaining ½ of the nut mixture evenly over the top layer of phyllo.
  • Finish the remaining 1/3 of the phyllo pastry following the same process, laying one folded sheet at a time and brushing each layer with melted butter. Brush the very top sheet of phyllo with butter.
  • Using a sharp knife, cut the pastry into 24 diamond shaped pieces (you can get up to 36 smaller pieces). (Review the tutorial above to see how I cut baklava).
  • Place the baking dish on the middle rack of your heated oven. Bake anywhere from 35 to 45 minutes or until the top of the baklava turns golden and a skewer inserted in the center comes out clean. (IMPORTANT...Because ovens vary, be sure to check your baklava half-way through baking).
  • As soon as you remove the baklava from the oven, pour the cooled syrup all over the hot baklava.
  • Allow baklava to sit for a few hours before serving or for at least 1 hour. Cut through the earlier marked pieces. Serve with a garnish of chopped pistachios, if you like.

Nutrition Facts : Calories 229 calories, Sugar 14.2 g, Sodium 93.6 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 23.7 g, Fiber 1.9 g, Protein 3.4 g, Cholesterol 15.3 mg

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.

EASY BAKLAVA



Easy Baklava image

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Provided by ARVILLALAR

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 36

Number Of Ingredients 9

1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  • Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
  • Bake in preheated oven until golden brown and crisp, about 50 minutes.
  • While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
  • Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 17.8 g, Cholesterol 13.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 97.1 mg, Sugar 9.8 g

BAKLAVA, EASY & REDUCED SUGAR RECIPE RECIPE - (4.5/5)



Baklava, Easy & Reduced Sugar recipe Recipe - (4.5/5) image

Provided by aohmc

Number Of Ingredients 12

For the filling:
1 cup almonds
1 cup raw or roasted walnuts
1 cup raw or roasted pistachio
1/3 cup sugar
1/2 cup (1 stick) butter, melted
1 package of phyllo sheets, thawed (2 packages in one box)
For the syrup:
1/2 cups honey
1/2 cups water
1/2 cups sugar
1 tsp. cinnamon

Steps:

  • Heat the oven to 350 degrees F. Place the almonds, walnuts, pistachios, and sugar into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 4 more times for a total of 5 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Layer 5 more sheets of phyllo with butter in between each of them. Repeat with another 5 sheets of phyllo, butter, and remaining nuts. Top with 5-8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 20 minutes or until golden brown. Remove pan from the oven, pour the cooled syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Make the syrup while the baklava is baking in the oven. Combine the honey, water, sugar, and cinnamon in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and let cool. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days. Optional: dust some powdered sugar for decoration before serving.

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.

BAKLAVA WITH LEMON-HONEY SYRUP



Baklava With Lemon-Honey Syrup image

Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Makes about 30

Number Of Ingredients 14

1 cup sugar
1/2 cup honey, preferably clover
2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice
1 tablespoon light corn syrup
2 cinnamon sticks
1/2 cup blanched almonds
1/2 cup shelled pistachios
1 cup walnut halves
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 sticks (2 cups) unsalted butter, melted
1 pound phyllo dough, thawed
30 whole cloves

Steps:

  • Syrup: In a small saucepan, stir together sugar, honey, 3/4 cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to medium-high, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230 degrees on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1 1/2 cups.) Syrup can be made up to 1 day ahead and stored at room temperature.
  • Filling: Preheat oven to 375 degrees. In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine. Transfer to a bowl.
  • Brush a 9-by-13-inch baking dish with butter. Trim phyllo sheets to just fit inside baking dish(each about 8 1/2 by 12 1/2 inches). Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush generously with melted butter. Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup fillingover top, followed by 5 morebuttered phyllo sheets. Spreadremaining filling over phyllo; finishwith 7 buttered phyllo sheets.
  • Using a long, sharp knife, cut lengthwise all the way through layers at 2-inch intervals. Makediagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.
  • Using your fingers, lightly sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours beforeserving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

BAKLAVA I



Baklava I image

This is very simple and so good.

Provided by ESHEEN

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 36

Number Of Ingredients 9

1 pound walnuts
½ cup white sugar
1 tablespoon ground cinnamon
1 (16 ounce) package phyllo dough
5 tablespoons margarine
5 tablespoons vegetable oil
3 ½ cups white sugar
2 cups water
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Cut phyllo dough to size of pan, and place half the sheets in the bottom of the pan. Grind walnuts with 1/2 cup sugar and cinnamon in food processor or blender. Spread ground walnut mixture evenly over phyllo. lace remaining phyllo sheets on top of walnut mixture.
  • Melt margarine with oil in small saucepan over low heat or in microwave. Brush over top layer of phyllo. Cut top layers of phyllo into diamond shapes with a sharp knife.
  • Bake in preheated oven on center rack until golden brown, about 30 minutes.
  • While baklava is baking, make the syrup: Combine 3 1/2 cups sugar, water and lemon juice in large saucepan over medium-high heat. Bring to a boil, then remove from heat. Let cool slightly.
  • Remove baklava from oven and pour syrup over hot pastry. Cool completely before serving.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 30.7 g, Fat 12.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 78 mg, Sugar 22.6 g

Tips:

  • Use high-quality ingredients, especially the ghee. This will make a big difference in the flavor of the baklava.
  • Make sure the filo dough is thin and pliable. If it's too thick, it will be difficult to work with and the baklava will be too dense.
  • Brush each layer of filo dough with melted ghee before adding the next layer. This will help to keep the baklava moist and flavorful.
  • Don't overcook the baklava. The edges should be golden brown and the syrup should be bubbling, but the center should still be slightly soft.
  • Let the baklava cool completely before cutting it. This will help to prevent it from crumbling.

Conclusion:

Baklava is a delicious and versatile sweet that can be enjoyed on any occasion. It's perfect for parties, potlucks, or simply as a dessert to enjoy with family and friends. With a little planning and effort, you can easily make this classic Indian dessert at home.

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