Name: Baklava recipe by Vvarsha Thakkar at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Phyllo Sheets Ingredients:; 2 cups all purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/3 cup (79 gm) unsalted butter; 1 tsp vinegar; 3/4 cup hot milk (Add more if required); Ingredients to fold:; 1 cup corn flour; 2 tsp plain flour; For the Filling:; 1 cup khoya; 1/2 cup finely chopped walnuts; 1/2 cup finely chopped pistachios; 5 -6 crushed cardamoms; 1/2 cup melted butter (at the time of baking)

Ingredients Serving: 4

Phyllo Sheets Ingredients:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/3 cup (79 gm) unsalted butter
1 tsp vinegar
3/4 cup hot milk (Add more if required)
Ingredients to fold:
1 cup corn flour
2 tsp plain flour
For the Filling:
1 cup khoya
1/2 cup finely chopped walnuts
1/2 cup finely chopped pistachios
5 -6 crushed cardamoms
1/2 cup melted butter (at the time of baking)

Instructions

Take a bowl and sieve the maida. Add salt to it along with baking powder, vinegar, butter and milk. Knead and make a soft dough. Cover and set aside for 15 mins.
To prepare the syrup, dissolve the sugar in water. Add the cardamom and boil it for 15 mins on a medium flame.
Now knead the dough and divide it in 2 parts. Divide each part in 10 small balls.
Roll each part to make a puri. Then cover each puri with a teaspoon of flour and cover it with another puri. Repeat this process and cover all the 10 puris. Now roll all the puris together to make a big roti.
Cut it in the shape of your baking tray. Separate the sheets slowly one by one. In the same way roll another 10 balls. (You'll get total 20 sheets.)
Grease the baking tray. Arrange the 10 sheets one by one by, slowly brushing butter in between the sheets. Now make a layer of the khoya mixture, follow this process similarly for all the 10 sheets. Cut it into any desired shapes.
Heat the butter and pour it on top. Don't use the bubbly part of the butter as it will burn first.
Bake it in a preheated oven for 25 mins at 200°C. Let it cool a little, then add the sugar syrup.
Garnish with chopped nuts and serve.

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