2 cups sugar
2 cups water
1 spoon rose water
Bring to boil
Boil on low for 20 minutues
Add 1⁄2 cup golden syrup
Pinch of tartaric acid must be added jus before pouring syrup over hot baklava
5 sheets phyllo
Cut phyllo into small blocks
Brush each block with melted hot butter
Layer in mini pan
1 cup pista (pistachio nuts) finely chopped
1 cup pecans finely chopped
1 1⁄2 cups almonds finely chopped
1 cup castor sugar
1 teaspoon Elachi (cardomom)
Mix above and spoon over phyllo
Cut phyllo in ribbons
Mix a little hot butter into phyllo ribbons. Put ribbons over nut mixture.
Bake in oven on 180° till golden.
Pour hot syrup over hot baklava.
Leave baklava to cool.
Sprinkle edible glitter.
Culinary Skills By: Fatima Asif Latif
Phyllo fans with milky bar
Fatima Asif Latif
Cut phyllo into rectangles
Zigzag as for fan and turn halfway ends overlapping slightly.
Brush with hot ghee (Clarified butter)
Bake in preheated oven at 180°
Decor with melted milky bar and nibbed almonds.
I used pink gel colouring to colour chocolate and almonds.
Alternatively dairy milk can be used and you can sprinkle pista (pistachio nuts).