Ingredients
Syrup
1/4 cup sugar
1/2 cup honey
1/3 cup water
2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1 dash salt
3 whole cloves or 1 dash ground cloves
Nut Filling
1/2 cup sliced blanched almond
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Heat oven to 350°F Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray. In 1-quart saucepan, mix syrup ingredients; heat to boiling. Remove from heat; cool 10 minutes. Discard whole cloves. Meanwhile, in food processor bowl with metal blade, place filling ingredients. Cover; process with on-and-off pulses until finely chopped: set aside. Separate dough into 8 biscuits. Separate each biscuit into 3 layers. Place 1 biscuit layer in bottom of 1 muffin cup. Brush dough with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Place second biscuit layer on top; press edge of second biscuit into side of bottom biscuit. Brush with syrup; top with 1 1/2 teaspoons nut filling and drizzle with 1 1/2 teaspoons syrup. Top with third biscuit layer. Brush with syrup; sprinkle with 1 teaspoon nut filling. Repeat with remaining biscuits. Reserve remaining syrup (about 1/2 cup). *see note below Bake 18 to 22 minutes or until deep golden brown. Cool 1 minute. Remove from pan. Serve warm with remaining syrup. *To make ahead, prepare as directed through step 4; cover and refrigerate overnight. Bake as directed. Reheat reserved 1/2 cup syrup in microwave on High 30 to 60 seconds until hot.
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London's beloved Bombay café — breakfast naan roll, black daal, chai