Easy and Delicious Kaghineh Recipe: The Simplest Method

Preparation Time

10–15 minutes

Cooking Time

12–15 minutes

Freezing

Not suitable for freezing

Servings

5–6 people

Ingredients for Khagineh

• Flour: 35 g (¼ cup)

• Milk: 80 ml (⅓ cup)

• Baking powder: 3 g (1 teaspoon)

• Eggs: 3

• Saffron (dissolved): 15 ml (1 tablespoon)

• Vegetable oil: 110 g (½ cup)

Ingredients for Syrup

• Water: 180 ml (¾ cup)

• Sugar: 250 g (1¼ cups)

• Saffron (dissolved): 15 ml (1 tablespoon)

• Rose water: 15 ml (1 tablespoon)

Ingredients for Garnish

• Cinnamon: 6 g (1 tablespoon)

• Chopped walnuts: 40 g (⅓ cup)

Instructions

1. Mix flour, milk, and baking powder in a bowl. Whisk until smooth and lump-free.

2. Add the eggs and mix again thoroughly. If lumps remain, strain the mixture.

3. Add the dissolved saffron and stir well.

4. Heat oil in a 30 cm frying pan over medium heat.

5. Pour the mixture into the pan and cover. Cook for about 1 minute.

6. Cut the mixture slightly in the pan and fry both sides until golden.

Making the Syrup

1. Heat water and sugar together until the sugar dissolves completely.

2. After one or two boils, add saffron and remove from heat.

3. Add rose water.

Final Step

• Pour the warm syrup over the fried khagineh.

• Let it absorb and simmer briefly, then remove from heat.

• Optionally, garnish with cinnamon and chopped walnuts.

Storage

Khagineh can be stored in a sealed container in the refrigerator for up to 12 hours.

Chef’s Tip

You can replace milk with the same amount of sweet yogurt to prepare a yogurt-based khagineh.