Homemade borma with pistachios and cashews - بورما بالفستق والكاجو

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

rose water

💰Cheaper: vanilla extract

Vanilla extract can provide a similar aromatic quality.

orange blossom water

💰Cheaper: citrus zest

Citrus zest can mimic the flavor profile at a lower cost.

Prepare the ingredients: 400 grams of shredded phyllo pastry, melted ghee, 200 grams of pistachios, grounded cashews, icing sugar, rose water, and orange blossom water.

Start preparing the syrup: In a saucepan, combine 3 cups of sugar, 2 cups of water, 1 teaspoon of lemon juice, 1 tablespoon of rose water, and 1 tablespoon of orange blossom water.

Mix the syrup ingredients and bring to high heat for 5 minutes until boiling, then reduce heat to medium and simmer for 15 minutes.

While the syrup is cooking, prepare the nut mixture: In a bowl, combine 200 grams of pistachios, grounded cashews, 1 teaspoon of icing sugar, and 1 teaspoon of orange blossom water.

Take some of the shredded phyllo pastry and layer it, adding the nut mixture in between.

Roll the phyllo pastry tightly with the nut mixture inside.

Prepare a baking tray and place the rolled phyllo pastry inside.

Pour 250 milliliters of melted ghee over the rolled borma in the baking tray.

Preheat the oven to 180°C (356°F).

Bake the borma in the preheated oven for 20-30 minutes, checking after 20 minutes.

Once baked, drizzle the hot syrup over the borma immediately after removing it from the oven, ensuring it is well covered.

Allow the borma to cool for at least 2 hours before cutting and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens