Baklava an Indian Milk Sweet in Sugar Syrup
Experience the perfect fusion of Middle Eastern and Indian flavors with this decadent recipe for Baklava-Style Indian Milk Sweet in Sugar Syrup. Layers of flaky phyllo pastry are brushed with melted butter and filled with a rich, creamy mixture of paneer, milk powder, and condensed milk, delicately spiced with aromatic cardamom. Baked to golden perfection and drenched in a fragrant saffron-rose sugar syrup, this dessert is irresistibly moist and flavorful. Finished with a generous garnish of chopped pistachios and almonds, each bite offers a delightful balance of textures and sweetness. Perfect for festive occasions or indulgent treats, this unique take on baklava is a dessert lover's dream come true.
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Recipe Information
Ingredients
- 12 sheets Phyllo pastry sheets
- 150 grams Unsalted butter, melted
- 100 grams Milk powder
- 200 grams Paneer (Indian cottage cheese), crumbled
- 100 grams Condensed milk
- 1 teaspoon Green cardamom powder
- 50 grams Pistachios, finely chopped
- 50 grams Almonds, finely chopped
- 200 grams Granulated sugar
- 240 ml Water
- 1 tablespoon Rose water
- 1 teaspoon Lemon juice
- 5 strands Saffron strands
- 20 grams Chopped nuts (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and grease a rectangular baking dish.
Prepare the milk filling by combining crumbled paneer, milk powder, condensed milk, and cardamom powder in a mixing bowl. Stir until smooth and set aside.
In a saucepan, prepare the sugar syrup by combining sugar, water, saffron strands, and lemon juice. Bring to a boil and then let it simmer for 5-7 minutes until slightly thickened. Stir in rose water and set aside to cool.
Lay one sheet of phyllo pastry in the greased dish and brush it generously with melted butter. Repeat this process with 6 layers of phyllo pastry, brushing melted butter between each layer.
Spread the prepared milk filling evenly on top of the phyllo layers.
Add another 6 layers of phyllo pastry on top of the milk filling, brushing each layer with melted butter.
Using a sharp knife, cut the layered pastry into diamond or square shapes. Be sure to cut through all the layers.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and crisp.
Remove the baklava from the oven and immediately pour the cooled sugar syrup evenly over the hot pastry. Let it soak for at least 4 hours or overnight for best results.
Garnish with chopped nuts before serving. Cut along the pre-scored lines again if needed and enjoy your Baklava-Style Indian Milk Sweet.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 38.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
