Khagineh (or Khaygineh) is a traditional Persian dessert made by beating egg yolks and whites together and frying them in oil. It is one of the oldest traditional desserts and still holds an important place on Iranian tables.
Preparation time: 10-15 minutes
Cooking time: 12-15 minutes
Freezing suitability: Not suitable
Serves: 5-6 people
Ingredient | Amount |
|---|---|
Flour | 35g (1/4 cup) |
Milk | 80ml (1/3 cup) |
Baking powder | 3g (1 teaspoon) |
Eggs | 3 |
Brewed saffron | 15ml (1 tablespoon) |
Vegetable oil | 110g (1/2 cup) |
Ingredient | Amount |
|---|---|
Water | 180ml (3/4 cup) |
Sugar | 250g (1 1/4 cup) |
Brewed saffron | 15ml (1 tablespoon) |
Rose water | 15ml (1 tablespoon) |
Ingredient | Amount |
|---|---|
Cinnamon | 6g (1 tablespoon) |
Chopped walnuts | 40g (1/3 cup) |
Mix the dry ingredients: Combine the flour, milk, and baking powder in a bowl. Whisk until smooth and lump-free.
Add eggs: Beat the eggs into the mixture and mix well. If any lumps remain, strain the mixture.
Add saffron: Pour in the brewed saffron and mix thoroughly.
Heat the oil: In a 30 cm (12-inch) pan, heat the vegetable oil over medium heat.
Cook the mixture: Pour the batter into the pan, cover it with a lid, and let it cook for 1 minute.
Cut and flip: Cut the Khagineh into pieces in the pan and flip them to fry both sides until golden brown.
Heat the sugar and water: In a saucepan, bring the sugar and water to a boil over medium heat, stirring until the sugar dissolves.
Add saffron: After a couple of boils, remove from heat and add the brewed saffron.
Add rose water: Stir in the rose water for extra aroma.
Pour over Khagineh: Drizzle the syrup over the fried Khagineh pieces and let it absorb the syrup.
Sprinkle cinnamon and chopped walnuts on top for extra flavor.
Store Khagineh in an airtight container in the refrigerator for up to 12 hours.
You can replace milk with sweet yogurt in the same quantity for a slightly tangier yogurt-based Khagineh.
Enjoy your homemade Khagineh!
