Baklava Recipe
Making 2 types of Baklava – The famous Middle Eastern Sweet. I’m making from scratch. From Filo Pastry to special syrup to complete Baklava; you will find everything in this video- with a bonus of 2 variants of Baklava. Video is long so have patience to watch it completely; else you will miss many tips & techniques.


1/2 cup oil <br/>
1 cup milk(diluted with water i.e 1/2 cup milk & 1/2 cup water) <br/>
3.5 cup white flour(maida) <br/>
2.5 tsp baking powder <br/>
Salt(more than a pinch) <br/>
1 cup dry fruits <br/>(cashews, almonds, walnuts and pistachios) <br/>
1 cup sugar <br/>
1/2 cup water <br/>
1/2 lime juice <br/>
A piece of orange zest
2-3 pieces of cinnamon stick <br/>
3 tbs corn flour <br/>
1 tbs white flour <br/>


For Dough :-
Take a big mixing bowl Add 1/2 cup oil(refined odourless)
Add 1 cup milk
(diluted with water i.e 1/2 cup milk & 1/2 cup water)
Add 3.5 cup white flour
(maida) Add 2.5 tsp baking powder
Add salt
(more than a pinch)
Mix it with a help of electric blender/kneed well with hands,
make a soft dough.
Cover with a cloth and rest it for half an hour.
For Dry Fruit Mixture :-
Grind 1 cup dry
fruits(cashews, almonds, walnuts and pistachios)
coarsely in chopper/mixer grinder. For Syrup(Chashani) :-
Take a pan, add 1 cup sugar in it
Add 1/2 cup water
Add 1/2 lime juice
Add a piece of orange zest
Add 2-3 pieces of cinnamon stick
and cook it on slow flame until sugar melts and make a thick syrup
To Make Filo :-
Take a mixing bowl,
add 3 tbs corn flour and
1 tbs white flour,
mix it well and dust a spoonful of this mixture on kitchen platform/flat surface.
Devide dough into small parts and
roll out some balls from it.
Place one ball on flat surface,
flatten it further with the help of rolling pin
and dust some corn flour on it.
(while rolling, keep using the flour as required, the thickness of this filo has to be like chapati)
Roll around 6 filos and place them one on the other,
keep dusting flour on each one of it.
Now flatten them all together using flour in the middle and
changing sides of the filo making it thinner.
To Set Baklava :-
Further take a baking tray greased with butter.
Cut the filo same as the shape of baking tray
Place the round sized filo on it,
keep adding filo and use the cut portion of it in between to make a thick layer.
Arrange 8 layers in the tray one by one, cover the layer by placing a round filo on it.
Now add a layer of dry fruit mixture and again
add 6-8 filos on it and make a thick layer, covering with a round shape filo.
Further add more mixture of dry fruits on it.
Make more 6-8 tray size filos, place on it and cut it into square/diamond shape.
Drizzle warm butter on it and also in the corners.
(Heat up the pan, add 40 gm butter and 1.5 tbs oil in it – if you wish to avoid oil then add 60 gm butter)
To Cook Baklava :-
Pre heat oven on 180⁰ for min 10 mins, keep the tray it oven and
leave for cooking for 40 mins until it gets golden colour.
Take the tray out of the oven, rest it for 5 mins and pour sugar syrup on it.
(Sugar syrup should be at room temperature & add it only till pastries can soak well).
Instantly add some dry fruit mixture on each piece so that it will stick on it.
Leave it for 3-4 hours to absorb the syrup nicely.
Here’s your Delicious Dessert, Crunchy – Butterly Baklava ready!!!
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