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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

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.

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

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

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