How to Make Spoon-Shaped Khagineh Balls with a Cheap and Simple Recipe

According to Saednews, Tabrizi Khaagineh is one of Iran’s traditional and delicious desserts, known for its soft texture, attractive golden color, and pleasant aroma. Its preparation is simple, and with easily available ingredients such as eggs, flour, yogurt, sugar, baking powder, rose water, saffron, and vanilla, you can make a very tasty Persian sweet.

Ingredients for Spoon Khaagineh Balls

• Eggs: 4

• All-purpose flour (heaping): 6 tablespoons

• Creamy yogurt: 5 tablespoons

• Baking powder: 1 teaspoon

• Brewed saffron: 2 tablespoons

• Vanilla: 1/2 teaspoon

• Vegetable oil: 1 cup

How to Prepare Spoon Khaagineh

1. Crack the eggs into a bowl and whisk them well with a fork for about 3 minutes. Add the yogurt and mix again. Then add the flour and combine thoroughly.

2. Add baking powder, vanilla, and saffron. Mix until the batter becomes completely smooth. The batter should be neither too runny nor too thick. If it is too thin, add a little more flour.

3. Pour oil into a small pot so that it fills about two-thirds of it. Heat over medium-low heat. Using a spoon, drop small portions of the batter into the hot oil from close to the surface so they do not spread.

4. Fry the pieces and turn them occasionally so they cook evenly on all sides. Once golden, remove them and place them in a strainer to drain excess oil. Set aside to cool.

Ingredients for Khaagineh Syrup

• Sugar: 2 cups

• Water: 1.5 cups

• Brewed saffron: 2 tablespoons

• Rose water: 2 tablespoons

How to Make the Syrup

Add sugar and water to a pot and heat over low flame, stirring until the sugar completely dissolves. Once it starts boiling, add saffron and rose water. Let it simmer until slightly thickened, then turn off the heat and refrigerate until fully cooled.

Final Step

Pour the cooled syrup over the fried khaagineh pieces and mix so they absorb the sweetness evenly. Then place them in a strainer to remove excess syrup. Transfer to a serving dish and garnish with ground pistachios or dried rose petals.

Tips and Important Notes

• Use low heat while frying; high heat prevents puffing, and low heat makes them soggy.

• Unlike stuffed versions, both the syrup and khaagineh should be cold before combining.

• Store in an airtight container in the refrigerator for up to 2 days.

• Use creamy yogurt for better texture and taste.

• Removing excess syrup is important to prevent sogginess.

• Cinnamon powder can be added for extra flavor.

• This recipe yields about 40–50 pieces, serving around 10 people.