Baklava An Indian Milk Sweet In Sugar Syrup

From today's thursday magazine, now you know what i'm making for my sabbath tomorrow;-)

Heat a pan on medium flame.

Add butter.

Once it melts , add vermicelli to it.

Stir-fry it until it turns golden brown.

Remove from heat.

In an oven proof tray , spread half of the fried vermicelli.

In another pan , add the milk , essence and semolina.

Mix it until the mixture is like a thick syrup.

Add the chopped nuts.

Cool it for 5 minutes.

Pour it over the vermicelli spread in the tray.

Allow it to set.

Spread the rest of the vermicelli over it.

Bake in an oven for 10-12 minutes or till the top browns.

In the pan , add the sugar , water and orange rind with a little vanilla essence.

When the syrup boils , cool it.

Pour it over the vermicelli on top.

Press on the sides so that the syrup is absorbed inside the sweet.

Cut into equal sized squares.

Serve warm.

If it remains , you can refrigerate it for 5 days , but make sure you warm it up in the oven before serving.

It has to be hadhot" to be relished !".

milk, semolina, butter, sugar, water, orange rind, vermicelli, mixed nuts, vanilla essence