BY CHEF SOURAV BASU
THE GRAND ASANSOL
| Dish Name | Bakalava | ||
| Meal Period | Lunch/Dinner | ||
| Prep. Time | |||
| Cooking Time | |||
| Finishing Time | |||
| : _________ | |||
| __________________________ | |||
| __________________________ | |||
| __________________________ | |||
| Ingredients for _1Kg | |||
| Description | Unit | Qty | |
| Walnuts | KG | 0.25 | |
| Almonds | KG | 0.125 | |
| Castor Sugar | KG | 0.04 | |
| Cinnamon Powder | KG | 0.005 | |
| Clove Powder | KG | 0.005 | |
| Filo Pastry | KG | 0.2 | |
| Butter | KG | 0.1 | |
| Sugar | KG | 0.2 | |
| Honey | KG | 0.03 | |
| Cinnamon sticks | KG | 0.003 | |
| Method: | |||
| Take litle butter in a pan and saute the nuts with sugar and cinnamon and clove powder. | |||
| Chop the nut mixture coarsely | |||
| Take the filo pastry and apply butter, make four layers of filo this way. | |||
| Place the filo layers on a food pan and put the nut filling on it. | |||
| Place another layer of 4 filo and repeat the process two more times. | |||
| Cut the arrangement into smaller pieces while still in the container. | |||
| Bake at 180°c for half an hour. | |||
| Make a sugar syrup ( 1 string consistency), add cinnamon stick and honey to it. | |||
| Pour the syrup into the baked baklava, soak for a little while and serve hot. | |||
BAKLAVA
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