Coconut Burfi Baklava Cups

30 standard portions

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Ingredients

• ⅓ cup water
• ½ cup granulated white sugar (100 grams)
• ¼ cup honey
• ½ tablespoon lemon juice
• ¾ teaspoon rose water
• ½ cup nuts (I used cashews and pistachios, 1/4 cup each + 2 tablespoons more )
• ¼ + ⅛ cup mawa (also known as khoya (dried milk solids))
• ½ cup desiccated coconut powder
• 1 teaspoon cardamom powder
• 2 & ½ teaspoons ghee (melted)
• 30 phyllo shells (I used Athens mini phyllo shells (2 boxes, 15 count each))

Method

1. To a pan add water, sugar, honey and lemon juice. Stir to combined everything and bring to a boil over medium-high heat. Once the sugar dissolves, lower the heat to low and let it simmer for 5 to 6 minutes, occasionally stirring. Remove from heat and add rose water. Let it cool down while you make the baklava cups.
2. Chop nuts coarsely using a food processor. Do not chop them fine. Now, heat a pan on medium heat and add mawa to it and roast it for 2 to 3 minutes and then remove on a plate.
3. Transfer the mawa to a bowl along with the chopped nuts, desiccated coconut powder, cardamom powder and ghee. Mix everything until combined and your filling is ready.
4. Preheat oven to 325 F degrees. Arrange 30 phyllo shells (2 boxes) on a baking sheet lined with parchment paper. Fill them to the top with the filling. Add some additional chopped nuts on top. Press the filling inside using your fingers.
5. Bake at 325 F degrees for 12 to 15 minutes.
6. Take the cups out of the oven and immediately add 1/2 teaspoon of the prepared syrup in each cup. Let the syrup soak in for few seconds and then add remaining 1/4 teaspoon of the syrup in each cup (total 3/4 teaspoon of the syrup in each cup).
7. Decorate with edible silver leaves and rose petals. Let it sit for 4 to 6 hours or overnight and then serve.