KHAGINEH-made-using-digestive-biscuits

How to Make Khagineh: A Simple and Delicious Breakfast

In this article, we’ll learn how to make Khagineh, a homemade dessert that can serve as a snack or breakfast. Khagineh is a popular Iranian dish traditionally prepared in various regions of Iran using different methods.

Not only is this dessert delicious, but it also provides a good amount of energy, making it perfect for both morning and evening meals. The process of making Khagineh is straightforward and can be completed in a short time. Below, we’ll outline the step-by-step method for preparing Khagineh and offer tips to enhance its taste and texture.

Khagineh is a traditional Iranian dessert made by combining flour, milk, and eggs. After frying, it is immersed in a sweet and fragrant syrup, which adds to its flavor. This delightful snack can be enjoyed as breakfast or dinner. While it resembles a modern pancake, Khagineh has a distinct taste and texture.

In some regions, such as Tabriz, Khagineh is rolled or layered. To enhance its flavor, some variations include fillings made of walnuts, cinnamon, cardamom powder, and saffron. Khagineh not only tastes wonderful but also boasts high nutritional value, providing a good source of protein and carbohydrates.

It is typically served with tea or coffee at ceremonies and gatherings, making it a beloved treat.

Essentials	Amount required
Flour	2 tablespoons
Egg	2
Milk	2 tablespoons (optional)
Baking powder	Half a teaspoon (optional)
oil	As required

Essentials	Amount required
Sugar	½ cup
Water	½ cup
Rose water	1 tablespoon
brewed saffron	One teaspoon (optional)
Cardamom	½ teaspoon (optional)

To make syrup, combine sugar and water in a small saucepan and heat over low heat until boiling. Then, add rose water, saffron, and cardamom. After five minutes, remove from heat and allow the syrup to cool.

Start by beating the eggs in a bowl using a fork or a hand mixer until they are no longer lumpy. Gradually add the flour while mixing until you achieve a smooth batter. Next, incorporate the milk and baking powder, stirring until the batter is soft and smooth.

In a non-stick pan, pour in some oil and place it over medium heat. Once the oil is hot, pour the batter into the pan. Allow one side to brown before carefully flipping it over to brown the other side.

Once both sides are golden, place the Hot Khagineh in syrup to soak and absorb the sweetness. Finally, decorate your Khagineh with toppings of your choice, such as sliced pistachios or coconut powder, before serving.

In the local language, it is called Qayqanakh.

To prepare traditional Tabrizi Khagineh, we use the same basic ingredients as for homemade Khagineh, but we substitute yogurt for milk in the mixture.

Essentials	Amount required
Flour	2 tablespoons
Egg	2
Yogurt	3 tablespoons
Baking powder	½ teaspeoon
oil	As required

We also need to use additional materials to fill the inside of the Khagineh, which include:

Essentials	Amount required
Crushed walnut	½ glass
Cinnamon powder	1 teaspoon
Cardamom powder	½ teraspoon

Beat the eggs and add the yogurt, mixing until smooth. Sift the flour and baking powder together, then gradually incorporate this mixture into the dough. For added flavor and aroma, include saffron before starting to fry the khagineh.

Once the khagineh is cooked, sprinkle crushed walnuts, cinnamon, and cardamom powder on top. Gently roll it up and let it sit for a few minutes to take shape. Afterward, divide the roll into equal pieces and place them in the warm syrup you prepared in advance, allowing them to absorb the syrup. Finally, you can decorate the rolls and enjoy!

Essentials	Amount required
Eggs	2
Avand digestive biscuits	6 pieces in powder form
Yogurt	3 tablespoons
Baking powder	½ teraspoon
Brewed saffron	½ teraspoon (optional)
Oil	As required

Prepare the syrup as instructed previously and allow it to cool. In a bowl, beat the eggs and then add the yogurt. Next, incorporate the biscuit powder, baking powder, and brewed saffron into the mixture, stirring until smooth. Fry the mixture following the original recipe for Khagineh, then immerse it in the syrup.