Gulkand Baklava - SK Khazana

Ingredients list for Gulkand Baklava - SK Khazana

• 4 tablespoons Gulkand
• 32 Phyllo pastry sheets 7 inch
• as required Melted butter
• 4-5 tablespoons Pistachio powder
• for garnish Pistachio powder
• 3/4 cup Sugar
• for garnish Dried rose petals

Method

1. Preheat the oven at 180˚C.
2. Place 1 sheet of phyllo pastry on a burfi tray and brush melted butter on top. Place another sheet of phyllo pastry over it and brush melted butter on top. Repeat this process till 15 phyllo pastry sheets are layered.
3. Generously sprinkle powdered pistachios on top, place another sheet of phyllo pastry and brush butter on top. Place one more sheet of phyllo pastry and brush melted butter on top.
4. Apply gulkand and spread it evenly. Over this place 15 sheets of phyllo pastry brushing with melted butter between each sheet.
5. Cut into diamonds and brush some ghee on top. Place the burfi tray in the preheated oven and bake for 20-25 minutes.
6. Meanwhile to make sugar syrup, take sugar and ¾ cup water in a non-stick pan and cook till sugar melts and the syrup reaches one string consistency.
7. Bring the tray out of the oven, drizzle the sugar syrup on top and sprinkle powdered pistachios and rose petals. Set aside to cool down.
8. Remove the pieces from the tray and serve.