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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:
- In a glass bowl, combine sugar, lemon juice, and water
- 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
- Select convection mode & preheat Oven to 190⁰C
For Kaju Katli
- Grind the roasted cashew nuts in a blender to make a fine powder
- Take a microwave safe glass bowl, add sugar and water to it and mix well
- 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
- Check the consistency of the syrup by testing it between two finger tips to see if it forms a single thread
- Combine the syrup with the cashew powder and mix quickly as the mixture will crystallize
- Coarsely ground the pistachio
Assemble the Pyhllo Pastry:
- 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
- Butter the bottom and sides of a 10’’ square cake tin
- 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
- 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.
- Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat four times
- Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter
- Cut pastry into 1½" wide strips, then cut diagonally to form diamond shapes
- Bake at 190⁰C for 20 mins or until tops are golden brown
- Remove from oven and immediately spoon cooled syrup evenly over the hot kaju katli baklava. This will ensure that it stays crisp
- Let Kaju Katli Baklava cool completely, at room temp
- For best results, let baklava sit 4 hours or overnight at room temperature for the syrup to penetrate and soften the layers
- Garnish Kaju Katli Baklava with remaining grounded pistachio and rose petals
