Heat a tablespoon of vegan butter in a pan. Fry the chopped nuts for 30 seconds.

Then add and fry the sesame seeds and poppy seeds for another 30 seconds.

Now add the sweetened coconut flakes. Roast for 1-2 minutes on medium flame. Keep stirring to ensure even roasting. Be careful to not burn the coconut. Roasting brings out the nutty flavor.

Thaw the phyllo sheets as mentioned in the packet. You will need a large clean area where you can work. Carefully place 1 filo sheet on a dry working board. Brush it with butter. Place another sheet on top. Press it lightly and brush it with butter. Chef tip - Work with one sheet at a time keeping the other sheets under a damp cloth to prevent them from drying out. Keep melted vegan butter ready before you begin.

Generously sprinkle the Karanji mixture all over. You don't need to be very precise about how much goes into it. I just use a big spoon to sprinkle and eyeball it. Then use your hands to spread it out evenly.

Fold both sheets together in half. Place a skewer (should be slightly longer than the length of your phyllo) or a dowel on one end. Then with the help of the skewer, roll the sheets as tightly and thinly as possible. Remove the skewer and keep it aside. They will look like cigar rolls. Using the skewer makes the rolling process easy.

Once it’s rolled up, scrunch both ends of the rolled phyllo, and carefully push towards the center. Then place the roll in a 9" x 13" inch greased baking tray or oven-safe casserole. Prepare the remaining rolls in the same manner until no more phyllo sheets and karanji puran remain and fit them tightly in the baking tray. Cut off the ends on both sides of the rolls don't fit your baking dish. Brush each roll with melted butter.

Cut them evenly using a sharp knife. Chef tip - Put the baklava rolls in the fridge for 10 minutes to get the butter hard and then it will be easier to cut them into smaller pieces. If you want to make mini baklava rolls, cut them accordingly.

Preheat oven to 400 degrees F and then bake these vegan Kanaji Baklava Rolls for 20-25 minutes or until lightly golden.

While the Karanji Baklava is baking in the oven, prepare the sugar syrup. In a pan, add sugar, water, cardamom powder, and lemon juice.

Cook uncovered till it is slightly thick and reduced. This could take 8-10 minutes. Keep the flame on medium. Let the syrup cool down a bit. Once you remove the baked baklava from the oven, immediately pour this aromatic sugar syrup straight from the pan evenly over the baklava rolls. It should sizzle. Sprinkle crushed nuts and saffron on top. You can also sprinkle dried rose petals or powdered sugar on top. Let it sit for 1-2 hours on the counter before serving so that the baked pastry can soak up all of the syrup. You can also leave it overnight. Store uncovered to keep the baklava rolls crispy. Carefully remove the rolls and serve them warm or cold.