Fluffy Khagineh Recipe

Friday, May 15, 2026

SAEDNEWS: Another type of khagineh is the puffy variety, which can be shaped and molded in any form you like before cooking. With this style of khagineh, you can also create a variety of fun shapes that children especially enjoy.

Fluffy Khagineh Recipe

According to Saednews Cooking Service,

Recipe Overview

Item

Details

Preparation time

15–20 minutes

Cooking time

12–15 minutes

Freezable

No

Servings

10–12 people


Ingredients for Puff Khagineh

Ingredient

Amount

Egg yolks

2

Salt

a pinch

Vanilla

1/2 teaspoon

Baking powder

3 g (about 1 teaspoon)

Milk

80 ml (1/3 cup)

Vegetable oil (in dough)

24 g (2 tablespoons)

Flour

as needed

Vegetable oil (for frying)

220 g (about 1 cup)


Ingredients for Syrup

Ingredient

Amount

Water

250 ml (1 cup)

Sugar

400 g (2 cups)

Lemon juice

15 ml (1 tablespoon)

Brewed saffron

30 ml (2 tablespoons)


Cooking Instructions

  1. Mix egg yolks with salt and vanilla until well combined.

  2. Dissolve baking powder in milk, then add it to the egg yolk mixture.

  3. Add vegetable oil, then gradually mix in flour until a soft, non-sticky dough forms.

  4. Cover the dough with a thick cloth and let it rest in a warm place for about 1 hour.

  5. Roll out the dough to a thickness of 2–3 mm.

  6. Cut the dough into small rectangles (about 5 × 3 cm).

  7. Fold each piece from the center using thumb and index finger to form a bow-like shape.

  8. Cover again and let rest for 15 minutes.

  9. Heat oil in a deep pan until hot.

  10. Fry the shaped dough pieces until golden, then drain on a strainer to remove excess oil.


Preparing the Syrup

  1. Heat water and sugar over low heat until the sugar dissolves completely.

  2. Add lemon juice and saffron.

  3. Let it boil gently 2–3 times, then remove from heat.


Final Step

  • While the syrup is hot, dip the slightly warm fried pastries into it for a few minutes.

  • Remove and let them cool completely before serving.


Storage

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