Pista Baklawa
■ 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
Method
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.
For 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
Umali
■ 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
Method
■ 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