Go Back
–+ servings
Indian fusion baklava
Print Recipe
5 from 2 votes

Indian Baklava - Thandai flavors Indian fusion

Indian flavors meet a Greek dessert in this Indian fusion sweet treat. Flavors are inspired by Thandai.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Greek, Indian, middle eastern
Keyword: baklava, holi dessert, holi food, holi mithai, Indian fusion, indian greek fusion, thandai dessert
Servings: 30 pieces
Calories: 88kcal
Author: Shilpa Joshi

Equipment

  • 9x13 pan
  • Pastry brush
  • Baking sheet
  • Parchment paper

Ingredients

For syrup

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup honey substitute agave for vegan version
  • 1/4 tsp saffron
  • 1/2 tsp rose water I use Nielssen Massey (it is strong)

For baklava and filling

  • 1 16 oz phyllo dough defrosted, store bought
  • 3/4 cup butter melted (used Earth Balance for vegan version)
  • 1 tsp white poppy seeds khus khus
  • 1 tsp black pepper powder
  • 2 tsp fennel seeds
  • 2.5 tsp ground cardmamom powder
  • 1 lb toasted nuts 4 cups - almonds, pistachios, walnuts

Instructions

  • Preheat oven to 350F. Line pan with parchment paper and toast nuts for 7-9 minutes until flagrant and a little darker. Set aside to cool.
  • Boil sugar, water and saffron until sugar melts. Add in honey and let simmer on low for 15 minutes. Take off heat and mix in rose water. Set aside to cool and store in fridge.
  • Grind together the nuts, fennel seeds and cardamom. Mix together nuts, ground fennel/cardamom, black pepper powder and white poppy seeds.
  • Take phyllo dough out of fridge. Grease pan with butter. If needed, cut phyllo sheets to fit pan (or you can fold over to fit).
  • One by one, lay a sheet of phyllo, then use a pastry brush to butter it. Repeat for 14 layers.
    Indian fusion baklava
  • Add half the nut mixture and smooth out evenly across phyllo.
    Indian fusion baklava
  • One by one, add 6 layers of phyllo, buttering each.
  • Add the remaining half of the nut mixture. Smooth out evenly.
  • Repeat process of layering to top mixture with 14 buttered sheets.
    Indian fusion baklava
  • Cut the baklava into the shapes you desire and bake in oven at 350F for 1 hour 10 minutes or until golden brown.
    Indian fusion baklava
  • Remove pan from oven. Take out cooled syrup from step two. Pour syrup all over the baked baklava. It will sizzle! The cool mixture on the warm baklava helps to give it a crispiness.
    Baklava with syrup on top.
  • Top with rose petals and crushed pistachios. Let cool and serve!
    Indian fusion baklava

Nutrition

Calories: 88kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg