Cardamom scented Baklavas – making it from the scratch

IMG_8470I have this compulsive disorder of creating all foreign dishes with Indian flavors.  Baklavas can not be left behind, they are one of my favourits, to which I owe my blog name.


I had a couple of packets of walnut lying in freezer, waiting to be utilised in the process of baklava preparation. The combination of sweetened walnut in baklava also remind me of the days spend at their motherland and create the sweet memories along with its aroma.


It is a long, time-consuming task, though I don’t call it challenging, especially, for the folks like me, who would roll out the rotis for every meal, each day.


I tell you, it’s not easy to stay away from baklava, when they are lying in your fridge. These baklavas went off very quickly, and I have to make the second batch. I will blog about the second batch of baklava some other time, which has a peanut chocolate filling.

It’s a tasty and nutritious dessert, filled with nuts, organic jaggery and desi ghee. undoubtedly filled with calories, but I would say not bad at all. 🙂


Enjoy the baklava with a cup of masala chai or coffee.


For preparing phyllo sheet / fillo sheet

  • 1 1/3 cups of all-purpose floor or maida
  • 1/2 cups of water (about 100ml)
  • pinch of fruit salt (ENO)
  • 1 tbsp of apple cider vinegar
  • 2 tbsp of vegetable oil
  • Clarified butter or ghee for greasing

Method: Mix the dry and wet ingredients separately. Now add the wet ingredients to the dry one. Beat with the electric mixer in a low medium speed or mix with hands. Prepare a pliable dough wrap it with the cling foil and keep it aside for minimum an hour. More the better. 🙂

After the dough is rested, roll out the dough as thin as you can.

For filling

  • 2 cups of nuts of your choice (I used walnuts and almonds)
  • 2 tbsp of raw sugar or jaggery
  • 1/2 tsp of cardamom powder

Method: coarsely  chop the nuts. Grind two spoonful (approximate) of nuts to fine powder. Mix all the ingredients together.

Grinding the nuts into fine powder helps to bind the ingredients better. You may also choose to add a spoonful of wheat flour instead.

For the sugar syrup

  • 1/2 cups of granulated white sugar
  • 1/2 cups of water
  • pinch of cardamom powder
  • pinch of cloves powder

Method: Mix the water and sugar, give it a good stir and keep it on the medium flame for creating the syrup. Once the sugar is dissolved and boil it for a minute more and the syrup is ready. Add the cardamom powder and cloves powder.

Assemble and bake:

Pre heat the over @ 180 degree celsius ( or 350 F)

Grease the 9 inch springform cake pan. Place the rolled phyllo and apply generous amount or clarified butter or ghee on the top. Place another layer of phyllo and repeat the process. Place about 4-5 sheets of phyllo sheets with ghee. (If you are using the store-bought phyllo sheets, you need to use more sheets as they are far thinner than the hand-made ones)

Spread 1/2 of the filling evenly on the assembled phyllos.

Place 3 more sheets of phyllos with generous greasing on top of the spread.

Use another 1/2 of the filling, and spread evenly.

Now assemble the top layer with another 4-5 phyllo sheets well greased (Important apply a generous amount of clarified butter or ghee on each sheet)

Cut the baklava in desired shape and bake it for 50-60 minutes until the top layer turn into golden brown.

Once the baklava comes out of the oven pour the sugar syrup evenly on the top and allow it to soak for a good 6-8 hours.


5 Comments Add yours

  1. Raji Nair says:

    Baklava looks delicious 🙂 I do want to make this at home, but my pastry making skills are disastrous 😦
    Do we have to refrigerate the phyllo sheets, like pastry sheets??

    1. cafebaklava says:

      Hi Raji,

      I didn’t refrigerate, as it’s not as mandatory one. But refregerasting the home made phyllo, makes the layering job breeze.

      Thank you for stopping by.

      1. Raji Nair says:

        Thank you Vanita 🙂
        I will try surely try this recipe at home…Happy blogging:)

  2. meenakshi says:

    why did you use pinch of Eno? Any specific reason.

    1. cafebaklava says:

      Eno gives the lighter texture to the phyllo. You may replace them with the sodium bicarbonate.

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