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




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