Thandai Baklava (Indian Fusion Holi Dessert)
Crisp layered phyllo with toasted nuts and homemade thandai masala, finished with saffron-rose honey syrup. A Holi-friendly fusion dessert built around your thandai powder jar.
Equipment
- 9×13-inch baking pan
- Pastry brush
- Food processor
- Parchment paper
Ingredients
For the saffron-rose syrup (make ahead)
- 1/2 cup water
- 1/2 cup granulated sugar
- 3/4 cup honey or light agave for vegan
- 1/4 tsp saffron strands lightly crushed
- 1/2 tsp rose water food grade; start low if your brand is strong
- 1 tbsp thandai powder optional; deepens thandai note in syrup
For the nut filling
- 12 oz mixed nuts about 3 cups; almonds, pistachios, and walnuts
- 4 tbsp Small-Batch Thandai Powder or fine unsweetened thandai masala
- 2 tbsp granulated sugar
- 1/4 tsp fine salt
For assembly
- 1 lb phyllo dough about 16 oz; thawed per package directions
- 3/4 cup unsalted butter or vegan butter; melted
- 2 tbsp crushed pistachios and dried rose petals for garnish
Instructions
Prep syrup and nuts
- Combine water, sugar, and saffron in a small saucepan. Bring to a boil, stir until sugar dissolves.
- Lower heat, add honey (or agave). Simmer gently 12–15 minutes until slightly thickened. Off heat, stir in rose water and optional thandai powder. Cool completely, then refrigerate until cold.
- Toast nuts on a parchment-lined sheet pan at 350°F (175°C) for 7–9 minutes. Cool.
- Pulse nuts in a food processor to a coarse meal (not butter). Stir in thandai powder, sugar, and salt.
Layer and bake
- Brush a 9×13-inch pan with butter. Lay one phyllo sheet, brush with butter. Repeat for 10 sheets total.
- Spread half the nut mixture evenly. Add 6 buttered phyllo sheets. Spread remaining nuts. Top with 10–12 buttered phyllo sheets.
- Trim overhang if needed. Score into diamonds or squares. Bake at 350°F (175°C) for 55–70 minutes until deep golden and crisp at the edges.
Finish
- Remove from oven. Immediately pour cold syrup evenly over the hot baklava (it will sizzle).
- Garnish with crushed pistachios and rose petals. Cool at least 2 hours before serving so syrup sets.
Notes
Syrup must be cold and baklava hot for the best texture. Prep syrup up to 3 days ahead.
Homemade masala: https://petitepaprika.com/small-batch-thandai-powder/
Store-bought thandai masala: use 3 tbsp first; add more only if flavor is mild. Reduce filling sugar if the blend is pre-sweetened.
Vegan: use plant butter and agave instead of honey.
For a nut-light Holi sweet, try our Jowar Thandai Nankhatai instead of skipping nuts here.
Store covered at room temperature 2 days, or refrigerate up to 5 days. Bring to room temp before serving for best crunch.
Tried this recipe?Let us know how it was!