How to Make Delicious Khagineh with Milk + Video

Milk Khaagineh is a delicious and nourishing dessert that can be prepared in under 30 minutes. Made primarily with eggs and milk—both excellent sources of protein, calcium, and potassium—this dessert is often enjoyed as a high-energy breakfast, especially for those with physically demanding routines. Follow along for two easy methods to make milk khaagineh at home.

Ingredients for Milk Khaagineh – Method 1

• Eggs: 3

• Yogurt or milk: ½ French-style cup

• Flour: 1 French-style cup

• Baking powder: 1 teaspoon

• Vanilla: ⅓ teaspoon

• Oil: as needed

• Sugar or rock candy: 250 g

• Water: 1 French-style cup

• Rosewater: ⅓ French-style cup

• Saffron: as needed

Preparation – Method 1

1. Prepare the syrup: In a saucepan, combine water with sugar or rock candy. Heat while stirring until dissolved. Once it boils, add rosewater and saffron, and let the syrup thicken slightly. Avoid making it too thick, or the khaagineh won’t absorb it properly.

2. Prepare the batter: Beat eggs until smooth, then mix in yogurt or milk.

3. Combine dry ingredients: Mix flour, baking powder, and vanilla, then gradually add to the egg mixture. Stir until smooth.

4. Cook the khaagineh: Heat a skillet with a little oil. Spoon the batter into the hot oil and fry until golden on both sides.

5. Soak in syrup: Immediately transfer the fried khaagineh into the prepared syrup for a few seconds. For best results, use cooled syrup to keep the dessert’s shape intact. Sprinkle with cinnamon for garnish if desired.

This version is traditionally served for breakfast in Tabriz, offering protein, calcium, and potassium from eggs and dairy. For best flavor, prepare two hours in advance so the syrup penetrates fully. Adjust sweetness according to taste.

Ingredients for Milk Khaagineh – Method 2

• Eggs: 3

• Pastry flour: 6 heaping tablespoons

• Condensed milk: ½ of a 480 g can

• Baking powder: 1 heaping teaspoon

• Vanilla: a pinch

• Cardamom: a pinch

• Sugar: 2 cups

• Water: 1.5 cups

• Saffron: as desired

• Butter for greasing the dish

Preparation – Method 2

1. Prepare eggs and condensed milk: Remove eggs from the fridge 15 minutes before use. Let condensed milk sit at room temperature. Grease a clean Pyrex dish with butter.

2. Make the batter: Beat eggs with vanilla until frothy (1–1.5 minutes). Add condensed milk and mix on low speed. Gradually fold in sifted flour and baking powder, being careful not to overmix.

3. Bake: Pour batter into the prepared dish. Bake in a preheated oven at 175°C (350°F) for 20–25 minutes until lightly golden. Test doneness with a finger or toothpick. Let cool completely to set before slicing.

4. Prepare syrup: Combine sugar and water over heat until sugar dissolves and syrup boils. Add saffron solution for color. Pour warm syrup over the fully cooled khaagineh in stages, allowing absorption.

5. Garnish: Sprinkle with cinnamon and dried rose petals. Cut into desired shapes (diamond, square, triangle) and decorate with crushed walnuts or pistachios.

This second method yields a soft, richly flavored dessert that absorbs syrup beautifully and is perfect for special breakfasts or festive occasions.