Navratri Special : Kaju Katli Baklava

Kaju Katli Baklava

Program: Microwave + Convection Mode (190⁰C)

Prep time: 20 mins

Cook time: 32 mins

Servings: 4

Ingredients:

• 160 gms cashews
• 100 gms grain sugar
• 5 tbsps water
• 1 tbsp ghee 
• 1 tsp rose water

For Pastry:

• 10 phyllo sheets, thawed
• 1 1/4 cups unsalted butter, melted
• 200 gms cashew nuts, finely chopped
• 125 gms granulated Sugar
• ½ lemon juice
• 3/4 cup water
• 125 gms grounded pistachios
• 1 tsp rose petals 
• 10 strands saffron

Preparation:

To start with the sugar syrup:

1. In a glass bowl, combine sugar, lemon juice, and water
2. Now heat the syrup for 8 mins at 100% micro power level. Remove from microwave oven, add saffron and let syrup cool while preparing baklava
3. Select convection mode & preheat Oven to 190⁰C

For Kaju Katli

1. Grind the roasted cashew nuts in a blender to make a fine powder
2. Take a microwave safe glass bowl, add sugar and water to it and mix well
3. To make sugar syrup of one thread consistency place the mixture in the microwave oven at 100% micro power for 8 mins, stir once after 3 mins
4. Check the consistency of the syrup by testing it between two finger tips to see if it forms a single thread
5. Combine the syrup with the cashew powder and mix quickly as the mixture will crystallize
6. Coarsely ground the pistachio

Assemble the Pyhllo Pastry:

1. Trim phyllo sheet to fit baking dish. You can trim one stack at a time then cover with a damp towel to keep from drying out
2. Butter the bottom and sides of a 10’’ square cake tin
3. Place 10 phyllo sheets into baking pan one at a time, brush the top with butter, place next phyllo sheet in tray and butter the top
4. Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of pistachio (about 3/4 cup) over phyllo dough. Add prepared kaju katli mixture.
5. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat four times
6. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter
7. Cut pastry into 1½" wide strips, then cut diagonally to form diamond shapes
8. Bake at 190⁰C for 20 mins or until tops are golden brown
9. Remove from oven and immediately spoon cooled syrup evenly over the hot kaju katli baklava. This will ensure that it stays crisp
10. Let Kaju Katli Baklava cool completely, at room temp
11. For best results, let baklava sit 4 hours or overnight at room temperature for the syrup to penetrate and soften the layers
12. Garnish Kaju Katli Baklava with remaining grounded pistachio and rose petals