Nizami Iftar

Park Hyatt Hyderabad’s Pastry Chef Yogesh Joshi shares some culinary traditions from city’s bygone era. Delicacies made with utmost ‘itmenaan’ and ‘mohabbat’ come together in a Nizami Iftar for you this Ramadan.

Published: 08th July 2015 04:28 AM  |   Last Updated: 08th July 2015 04:28 AM   |  A+A-

Pista Baklawa

Nizam.JPG■ Ingredients

■ Filo pastry 400 gm

■ Pistachio powder 500 gm

■ Sugar 480 gm

■ Clarified butter or ghee 250 gm

■ Water                   200 ml

■ Cinnamon stick 1

■ Rose water 10 ml


For sugar syrup and  pista powder:

■ Boil 200ml water with 400gm sugar

■ Add the cinnamon stick and rose water to the mixture

■ Once cooled down, mix 500gm pista powder and sugar together, keep aside.

Nizami Ifta r.jpgFor baklava sheet

■ Open the filo pastry

■ Layer it with clarified butter and make a stack of seven layers of filo pastry

■ Sprinkle pistachio powder on it

■ Roll the layers in a log shape or keep it open and cut in square shape

■ Fill the layers with pistachio powder and press from corners to get a pocket shape

■ Pour some clarified butter on top of each baklawa

■ Bake them at a temperature of 150C till golden brown in colour

■ Remove from oven when golden brown and soak with flavour sugar syrup

■ While serving, remove excess sugar syrup from the tray


■ Ingredients

■ Puff pastry  400 gm

■ Roughly chopped

pistachio 30 gm

■ Roughly chopped

almond 30 gm

■ Roughly

chopped raisins 30 gm

■ Desiccated

coconut powder 30 gm

■ Milk 500 ml

■ Cooking cream 500 ml

■ Sugar 200 gm

■ Whipped cream 100 gm


■ Roll the puff pastry and bake at a temp of 200C till get golden brown (approx. 30 minutes)

■ Allow it to cool for 30 minutes

■ Crush the puff pastry in to the baking dish

■ Mix pistachios, almonds, raisins and desiccated coconut powder on top of the crushed pastry

■ Boil the milk, cream, and sugar together

■ Then pour the boiled milk over the puff pastry

■ Apply a thin layer of whipped cream on top while sprinkling sugar along

■ Bake it again at a temperature of 180C till golden brown in colour (approx. 10 minutes)

■ Serve hot

Stay up to date on all the latest Hyderabad news with The New Indian Express App. Download now


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp