Nuts, Seviyan for Rich Arabic-Style Baklava Squares!

Here is a Seviyan Baklava recipe that is mind-blowingly awesome in taste, texture and preparation! It is super easy so far as seviyan Baklava goes! This Arabic style sweet treat is rich; it screams luxury, by silently sitting on a platter. You'll be reaching for more— and one more—after you are done making it. It is a sweet treat. So please, don't cry about the amount of Sweetened Condensed Milk.  Learn to enjoy your sweets in moderation, and allow the goodness of nuts to nourish you. Life doesn't have to be rigid. It can be soft, sticky like this super delish sevaiyan Baklava! 2 Timothy 2:1 “…be strong in the grace that is in Christ Jesus.” Mog Asum ❤️ Let There Be Love Ingredients: (1 US Cup= 240 ml) 1 Tablespoon Ghee 1/2 Cup Roasted Peanuts, halved (preferably unsalted, but Salted also works,) 1/2 Cup Cashew nuts, roughly chopped 1/2 Cup Almonds, roughly chopped 1/2 Cup Postachios, roughly chopped 200 grams Sweetened Condensed Milk Few chopped Pistachios for the bottom of the tray Butter to line the tray 1 to 2 teaspoons Ghee 2 Cups thin, roasted Seviyan (thin vermicelli) 200 grams Sweetened Condensed Milk Let it cool down for an hour or two and then cut into desired size pieces. This can stay fresh for 3 to 4 days at room temperature, for a longer shelf life, Refrigerate. #ExperienceSusegad Music Credits: The popular Konkani song ‘Tu Mojem Sukh’ by Alfred & Rita Rose. A re-imagined arrangement by Tabitha Dias