Punjab x Turkey
Gajar halwa baklava
Winter's favourite halwa, now with forty crunchy layers of commitment.
120 minTime
6 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original383kcalsame
6 gproteinsame
3 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cook the carrots in 1 tbsp ghee in a heavy pan on medium heat for 5 minutes. Add the milk and simmer 25 minutes, stirring often, until nearly dry.
- 2Stir in 80 g sugar, the khoa and cardamom. Cook 5 minutes on medium heat until the halwa leaves the pan. Cool completely.
- 3For the syrup, simmer the remaining sugar with the water for 8 minutes at a gentle simmer. Add the lemon, rose water and saffron. Cool completely.
- 4Brush a 20 x 30 cm tin with ghee. Layer 8 filo sheets, brushing each with ghee. Spread the halwa, scatter the walnuts and most of the pistachios, then layer 8 more sheets.
- 5Cut into diamonds right through, then bake in the oven at 180°C for 40 to 45 minutes.
- 6Pour the cool syrup over the hot baklava, scatter the last pistachios and rest at least 4 hours before serving.
Serve it like this
Stand two diamonds on a small plate, one leaning on the other. Add a spoon of thick cream or rabri beside them and a pinch of chopped pistachio and rose petal.
