Indian Baklava Recipe with Saffron and Rose: A Spiced Fusion Delight
Elevate your dessert game with this Indian-inspired Baklava recipe that combines the crisp, flaky layers of traditional baklava with the bold, aromatic flavors of the Indian kitchen. Instead of a standard walnut filling, this version uses a mix of toasted almonds, pistachios, and walnuts, enhanced with cardamom, fennel seeds, white poppy seeds (khus khus), and a gentle kick of black pepper. The result is a warm, spiced, and deeply satisfying flavor profile that’s unlike anything you’ve tasted before.
What truly sets this Indian Baklava apart is the fragrant saffron and rose water syrup that soaks into the golden phyllo layers. The syrup is simmered with sugar, water, and honey (or agave for a vegan version), then finished with a dash of rose water for a floral aroma. This dessert is baked until perfectly golden, cut into beautiful shapes, and left to absorb the luxurious syrup. Whether you’re celebrating a festival or simply indulging your sweet tooth, this Indian Baklava is sure to impress.
How to Make Indian Baklava with Phyllo, Nuts, and Spices
Making Indian Baklava at home is easier than you think—and incredibly rewarding. Start by toasting a rich combination of nuts and spices: almonds, pistachios, walnuts, ground fennel, cardamom powder, poppy seeds, and a hint of black pepper. This nut mixture forms the heart of the baklava, adding both crunch and complexity. You’ll then layer store-bought phyllo dough with melted butter (or vegan butter) in a 9×13 pan, building up crisp sheets to cradle your flavorful filling.
Once layered and baked to golden perfection, the baklava is drenched in a saffron-honey syrup infused with rose water. This syrup is made ahead and cooled to ensure it soaks into every layer without making the pastry soggy. The result? A crisp, sweet, spiced, and utterly divine Indian Baklava that balances tradition with innovation. Perfect for Diwali, Eid, or any special celebration, this homemade dessert is a true labor of love—and worth every bite.
EQUIPMENT:
- 9×13 pan
- Pastry brush
- Baking sheet
- Parchment paper
Indian Baklava Recipe
24
servings30
minutes70
minutes220
kcalIngredients
For syrup:
1/2 cup water
1/2 cup sugar
1 cup honey substitute agave for vegan version
1/4 tsp saffron
1/2 tsp rose water
For baklava and filling:
1 16 oz phyllo dough defrosted, store bought
3/4 cup butter melted (used Earth Balance for vegan version)
1 tsp white poppy seeds khus khus
1 tsp black pepper powder
2 tsp fennel seeds
2.5 tsp ground cardmamom powder
1 lb toasted nuts 4 cups – almonds, pistachios, walnuts
Directions
Preheat oven to 350F. Line pan with parchment paper and toast nuts for 7-9 minutes until flagrant and a little darker. Set aside to cool.
Boil sugar, water and saffron until sugar melts. Add in honey and let simmer on low for 15 minutes. Take off heat and mix in rose water. Set aside to cool and store in fridge.
Grind together the nuts, fennel seeds and cardamom. Mix together nuts, ground fennel/cardamom, black pepper powder and white poppy seeds.
Take phyllo dough out of fridge. Grease pan with butter. If needed, cut phyllo sheets to fit pan (or you can fold over to fit).
One by one, lay a sheet of phyllo, then use a pastry brush to butter it. Repeat for 14 layers.
Add half the nut mixture and smooth out evenly across phyllo.
One by one, add 6 layers of phyllo, buttering each.
Add the remaining half of the nut mixture. Smooth out evenly.
Repeat process of layering to top mixture with 14 buttered sheets.
Cut the baklava into the shapes you desire and bake in oven at 350F for 1 hour 10 minutes or until golden brown.
Let cool and serve!
