Khagineh is one of the traditional desserts of the Azerbaijan region and comes in many varieties; the plain and filled types are usually served for breakfast.
Lotus Flower Khagineh is one of the delicious and traditional types of Persian desserts that, like other varieties of Khagineh, is made using flour, yogurt, eggs, etc., and is eventually dipped in sugar syrup. One of the main differences between this Khagineh and many other types is that its dough has a firmer texture, making it easy to shape with molds and fry in hot oil.
Flour: 2–2.5 cups
Yogurt: ½ cup
Eggs: 2
Vegetable oil: ½ cup
Baking powder: 1 tbsp
Crushed pistachios (for garnish)
Egg white: 1
Walnuts and cinnamon (for filling)
Water: 1.5 cups
Sugar: 1.5 cups
Brewed saffron: 1 tsp
Rosewater: 1 tbsp
Lemon juice: 1 tbsp
Mix Wet Ingredients:
Crack the eggs into a bowl and beat with a fork or hand whisk (no electric mixer needed). Add yogurt and oil, and mix well.
Combine Dry Ingredients:
Sift the flour and baking powder together, then gradually add to the egg mixture. Mix until the dough starts coming together and can be kneaded without sticking.
Rest the Dough:
Knead briefly, place the dough in a plastic bag, and let it rest for about 30 minutes.
Roll and Cut:
After resting, roll out a portion of the dough between two plastic sheets. Use three round or flower-shaped cutters of different sizes to cut out the shapes.
Shape the Flowers:
Make cross-shaped (+) cuts on each piece without reaching the center. Use egg white to stick the layers together—start with the largest, add the medium on top, and finish with the smallest. Offset the cuts so the petals alternate directions.
Add Filling:
Press the center slightly and place some chopped walnuts and a pinch of cinnamon in the middle.
Fry the Khagineh:
Heat oil in a pan. Once hot, carefully lower the flowers into the oil. Fry until golden, then drain excess oil in a strainer or on paper towels.
Prepare the Syrup:
While the Khagineh cools, make a light syrup by combining water, sugar, saffron, rosewater, and lemon juice. Let it simmer until slightly thickened.
Soak in Syrup:
Dip the cooled flowers into the warm syrup for a few minutes to absorb sweetness.
Garnish and Serve:
Garnish with crushed or slivered pistachios and serve.
This dessert is not only beautiful but also incredibly flavorful—perfect for gatherings or a sweet treat during festive seasons.
