Baghlavaye Kermani

September 23, 2010   

I got this recipe from my mum, she got it from a friend and added the saffron and rosewater.

Baghlava-ye Kermani



2 cups semolina

1 cup coconut

1 cup full-cream milk powder

1 cup sugar

1 cup water

1 cup oil

1 tbs baking powder (optional)

handful of slivered almonds or pistachios


pre-heat the oven to 180 degrees

mix dry ingredients

add the wet ingredients

put the mixture into a pan, and sprinkle nuts over it

bake the mixture for about 30-40 minutes at 180 degrees

cut it while it’s hot. The usual way to cut it is into diamonds.

pour the syrup on the cake while it’s warm and let it cool before serving



1 cup water

1 cup sugar

Pinch of Saffron (brewed in 1/4 cup hot water)

2-3 tbs Rose water


Boil water and sugar for about 5-10 minutes or until the mixture reduces and starts to bubble.

Add the saffron solution and rose water.

Pour over baked cake.

Let it sit in the mould for a while until the liquid seeps into the cake base.

Arrange on a serving dish and serve. Great with tea or coffee.