Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Bahklawa

Ingredients:
500gms. filo pastry sheets
500 gms. Rendered butter (ghee) melted
500gms. walnuts or pistachios powdered coarsely
200 gms. sugar powdered
1/4 tsp. allspice freshly powdered
1/4 tsp. cinnamon powdered

For Syrup:
300 gms. sugar,
3/4 cup water
1 tbsp. milk
few drops orange blossom essence

Method:

1. Mix together, sugar, spices and nuts.
2. Use a flat-bottomed baking tray, into which size of pastry sheet will fit.
3. Place one sheet in tray, brush with ghee.
4. Repeat for half the sheet, piling up.
5. Spread out nut mixture all evenly over piled sheets.
6. Repeat procedure of sheet and ghee alternating, till all sheets are used.
7. Brush uppermost sheet with remaining ghee.
8. Cut in squares or diamonds, using pizza cutter.
9. Bake in preheated oven for 30 minutes at 180^oC, or till sheets are crisp and light.
10. Keep aside to become cold if using hot syrup.
11. Alternatively, use hot if using cold syrup.
12. Do not heat both, else dish will get all soggy.

To Proceed:

1. Use milk to clarify syrup.
2. Make syrup of sugar and water, till just under one thread consistency. (Refer feature for detail on syrup making)
3. Add essence, stir.
4. Strain, pour over cold bahklawa or cool and pour over hot bahklawa.

Making time: 1-1/2 hours
Makes: 20-24 pieces approx.
Shelflife: After syrup is poured, best fresh Separately, 3 weeks or more, refrigerated.

Lebanese Dishes's Index

home | saroj cookbook | amul recipes | health and nutrition | contributions | features |glossary | tips | mailbag | ask saroj | home decor | links You can write to us at feedback@bawarchi.com