This phyllo dessert comes in many different shapes, layered, rolled (Saragli), and squares, and the choice of nuts used differs in every cuisine. It’s one of the easiest bite-sized pastry desserts you will make! Traditional baklava is not naturally vegan because it’s made with butter, honey, and sometimes egg. This rich dessert is served during festivals and happy occasions. I have a Carrot Halwa Baklava recipe on the blog where I have cut them in rhombus shape and today I am sharing the recipe for Baklava Rolls also known as Saragli. Karanji is also known as Gughara, Pedakiya, Ghughra, Kajjikayalu, Somas, Karachika, Nevari, and Karjikay in other Indian cuisines. They are all similar to look at but the stuffings may vary. Maharashtrian Karanji is not traditionally dairy-free because it’s made with desi ghee and milk, and sometimes the stuffing contains khoya/mawa. The outer covering is made from flour dough. Getting the dough, the final flaky texture, and the shape of karanji right requires some practice and is time-consuming which is why I have the perfect hack for you! Since this is a dairy-free rolled baklava recipe, the phyllo dough used is vegan, and the recipe does not call for honey or butter. You can also make these vegan sweet baklavas nut-free. Give these perfectly crunchy, rich, nutty flavor Karanji Baklavas a try this festive season! BTW, if you too love creating fusion recipes, then here are some savory recipes to check out - Bharwa Mirch Meets Jalapeno Poppers, Dabeli Pizza, Mexican Pani Puri, French Loaf Vada Pav, Indian Curry Pasta, Matar Kachori Puffs, and Puff Pastry Samosa! Frozen or fresh Phyllo dough (super thin unleavened dough) or Filo pastry sheets - Check the packet to ensure it is vegan. If you are gluten-free, then get gluten-free phyllo dough. They’re found in the freezer section of most supermarkets. The phyllo pastry has a very neutral flavor with a slight aroma when it’s baked. You can also make it at home from scratch. Phyllo dough and puff pastry are not the same and cannot be substituted for each other in recipes. Seeds - White sesame seeds and poppy seeds are traditionally used to make the Karanji Puran or stuffing. That’s why I have used them in this rolled baklava recipe. They bring the nutty flavor, increase the shelf life, and absorb the excess moisture. Nuts - I have used an assortment of unsalted nuts like almonds, pistachios, and cashews which I have chopped (not powdered) in this nuts chopper. Read the notes below to learn how to make Baklava bites nut-free. Spices - Nutmeg, cardamom, and saffron are some aromatic spices needed in this vegan fusion dessert recipe. Since this is a dairy-free rolled baklava recipe, I have used melted vegan unsalted butter. It gives these homemade baklava or Saragli cigars a beautiful golden color and flavor. It also prevents the phyllo dough from becoming dry. You can also use vegan ghee or olive oil. Melt the butter before you start making the baklava rolls. Besides these ingredients, you will also need a skewer, chopstick, or a thin cake dowel that’s a bit longer than the width of your phyllo sheet. Lemon juice is added when making sugar syrup as it helps prevent the crystallization of sugar. It also increases the shelf life of the baklavas. Cardamom powder is added to give the sugar syrup an aromatic flavor. Add a cardamom pod instead of powder if that’s what you have.
You can make and serve these sweet bite-sized dairy-free Karanji Baklava Rolls on any festive occasion like Diwali, Holi, Thanksgiving, Eid, Ramadan, or Christmas. It’s the perfect visually stunning filo pastry dessert for holiday gifting as well. Serve these sinfully delicious sweet treats at parties, brunches, birthdays, anniversaries, potlucks, events, baby showers, wedding parties, or get-togethers because it’s a crowd-pleaser! Save some for your next date night! If you are specifically looking for Diwali sweets and savory recipes, then check out this roundup. When making the sugar syrup, you can also add cinnamon, cloves, vanilla extract, citrus peel, orange blossom, or rose water to get different flavors. Do not place the baking dish too close to the top of the oven or heating element. This prevents the top layer from becoming too crispy. It’s important to pour cold sugar syrup over hot baklava to make sure it sticks together. Instead of phyllo sheets, you can also use regular puff pastry sheets and make Coconut Karanji Puffs or Karanji Pinwheels with the same stuffing.
