GULKAND BAKLAVA
Ingredients
3 tbsps gulkand
20-25 phyllo pastry sheets, cut into 7 inch rectangles
Melted butter for applying
4-5 tbsps pistachios powder + for garnish
¾ cup sugar
A few rose petals, dried and crushed for garnish
Method
1. Preheat the oven at 180˚C.
2. Take a burfi tray and place 1 sheet of phyllo sheets and brush melted butter on top. Place another layer of phyllo sheets and brush butter on top. Similarly repeat the same process till 15 phyllo sheets are layered.
3. Generously sprinkle powdered pistachios on top, place another layer of phyllo pastry and brush butter on top. Similarly, repeat the same layering process again till 15 phyllo sheets are layered.
4. Apply gulkand and spread it evenly. Place a layer of phyllo sheet and brush butter on top. Repeat the same layering process again till remaining phyllo sheets are layered.
5. Cut into diamonds.Place the burfi tray in the oven and bake for 20-25 minutes.
6. Meanwhile, for the sugar syrup, combine together sugar and ¾ cup water in a non-stick pan. Cook till the sugar melts and the syrup reaches one string consistency.
7. Drizzle the prepared syrup on top of the prepared baklava and sprinkle powdered pistachios and rose petals.
8. Serve.
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