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.
According to Saednews Cooking Service,
Item | Details |
|---|---|
Preparation time | 15–20 minutes |
Cooking time | 12–15 minutes |
Freezable | No |
Servings | 10–12 people |
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) |
Ingredient | Amount |
|---|---|
Water | 250 ml (1 cup) |
Sugar | 400 g (2 cups) |
Lemon juice | 15 ml (1 tablespoon) |
Brewed saffron | 30 ml (2 tablespoons) |
Mix egg yolks with salt and vanilla until well combined.
Dissolve baking powder in milk, then add it to the egg yolk mixture.
Add vegetable oil, then gradually mix in flour until a soft, non-sticky dough forms.
Cover the dough with a thick cloth and let it rest in a warm place for about 1 hour.
Roll out the dough to a thickness of 2–3 mm.
Cut the dough into small rectangles (about 5 × 3 cm).
Fold each piece from the center using thumb and index finger to form a bow-like shape.
Cover again and let rest for 15 minutes.
Heat oil in a deep pan until hot.
Fry the shaped dough pieces until golden, then drain on a strainer to remove excess oil.
Heat water and sugar over low heat until the sugar dissolves completely.
Add lemon juice and saffron.
Let it boil gently 2–3 times, then remove from heat.
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.
Puff khagineh can be stored in a sealed container in the refrigerator for up to 12 hours.