Handcrafted Eggless Baklava with Jaggery and Honey
My signature eggless baklava, layered with premium pistachios and almonds. I skip the refined sugar for a custom jaggery-honey syrup that keeps it earthy, nutty, and crisp.
Two boxes of my square-cut Baklava, ready for a customer. This sweet is perfect for gifting or for treating yourself, with its nutty aroma and crisp texture.
A close-up of my homemade Baklava pieces. You can see the generous sprinkle of chopped pistachios on top of the golden, flaky layers of phyllo pastry.
A full box of freshly made Baklava. I carefully arrange each piece to create a beautiful presentation, making it an ideal sweet for special occasions and festivals.
This is an order of my signature Baklava. I fill the layers with a mix of pistachios and almonds and then soak it in a warm jaggery and honey syrup.
The nutty aroma that fills my house when I bake Baklava is one of my favourite things. These boxes are filled with that homemade goodness, ready to be enjoyed.
Here is my Baklava presented in a beautiful purple gift box with a window. It's a popular choice for clients who want to send a unique and elegant gift.
Even during the rainy season, when I advise against it to ensure crispness, some clients still request my Baklava for gifting. This order was prepared with extra care for travel.
This order was for a client who loves my Baklava so much she ordered one box for herself and another for gifting. It makes me so happy to see my bakes being shared.
About Handcrafted Baklava
If you are planning to order during the Mumbai monsoon, I usually suggest holding off. Since I do not use any preservatives, the high humidity here really affects the delicate phyllo pastry, and I want to make sure you get that perfect, crisp bite every single time.
My approach to baklava is all about balancing the traditional with the wholesome. Instead of the standard refined sugar syrup, I prepare a custom blend using jaggery and honey. This creates a deeper, earthier sweetness that complements the crunch rather than overwhelming it.
The Ingredients I pack every box with generous layers of chopped pistachios and almonds. I never use peanut fillers, so every bite is purely about the richness of the nuts and the texture of the dough.
Why My Baklava is Different
- Eggless and Preservative-Free: Everything is made in my home kitchen in Andheri, strictly on order.
- Texture Focused: The phyllo pastry is layered with pure ghee to ensure those signature flaky sheets.
- Customization: Because I make everything in small batches, I can accommodate specific requests regarding nut preferences or sweetness levels.
When you open a box, you will smell the toasted nuts immediately. My goal is to send you something that tastes as fresh as it did when it came out of my oven.
Raina Agarwal
Hi, I’m Raina. My home kitchen in Andheri is where I experiment with old-school recipes and pure ingredients. For my baklava, I don't use refined sugar; I prefer a jaggery-honey syrup that lets the nutty, flaky layers really stand out.
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