Baagh-lava



Ingredients: (6 servings)


almonds, 500 grams
fine sugar, 250 grams
sugar, 500 grams
cardamom powder, one spoonful
egg yolks, two
milk, 1/2 cup
cooking oil, 2 spoonfuls
flour, 150-200 grams
baking powder, 1/2 teaspoon
rose-water, 1/2 cup
small metallic boxes


Directions:


Mix milk, baking powder, oil and egg yolks. Add flour gradually
while mixing. Mix the dough well for a few minutes. Pour in a
plastic bag and leave for 2-3 hours.


Peel and ground the almonds. Add fine sugar and cardamom powder
and mix well. Spread some flour on a table-top. Take a small ball
from the dough and flatten into a sheet on the table-top as much
as possible with a roller.


Use a brush to remove the flour from the sheet. Place a box on the
sheet and cut the sheet at 0.5 cm away from the edges of the box.
Place the cut sheet at the bottom of the box. Repeat this
procedure three times.


Add the almond-sugar mix on top of the sheets to fill the box.
Press using the back of a large spoon to obtain a flat surface.
Spread a bit of rose-water on the mix. Cover with another three
sheets of the dough. Cut along a grid. Heat up 150 grams of
cooking oil and spread on top of the boxes.


Add sugar to 1/2 cup of hot water and bring to boil. Add
rose-water and continue boiling for 2-3 minutes. Keep this
syrup warm.


Pre-heat the oven to 300 F. Place the boxes in the lower part
of the oven and leave for 15-20 minutes. Remove and add a bit
of the syrup. Return to a higher part of the oven and leave for
another 15 minutes until Baagh-lava turns slightly
golden. Remove from the oven and allow to cool slightly.
Add a bit of syrup over Baagh-lava 2-3 times at
5 minute intervals.


Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk