Baghlaw-e-Khanagi

Dessert · world favourite.

Ingredients

• 600g Flour
• 3 Eggs
• 450ml Milk
• 75 ml Vegetable Oil
• 1 tsp Baking Powder
• 50g Ground Walnuts
• 10g Cardamom
• 300g Sugar
• 1 L Water

Method

1. Continue cooking — Place flour in a bowl, and create a hole in the middle of the flour.
2. Whisk — Whisk eggs, and then pour whisked eggs into the well.
3. Mix together — Add milk, and combine. Then, stir in the ground walnuts, baking powder and cardamom, and add to the mixture.
4. Mix together — Fold ingredients into the mixture until it forms an elastic dough consistency.
5. Roll out — Take dough and with a rolling pin, roll out into a thin rectangle on a clean surface.
6. Roll out — Then, from the longest side of the rectangle, fold the dough into 3cm-wide lines, until the dough is fully rolled in a long line.
7. Continue cooking — Cut folded dough horizontally into 3cm pieces
8. Fry — Heat a deep pan of the vegetable oil, and wait till it reaches frying temperature.
9. Bring to a boil — Whilst you are waiting. Fill a deep pan with 1 litre of water, and bring to the boil.
10. Stir — Then, pour in the sugar, and stir gently until it becomes thick and syrup-like.
11. Simmer — Turn down the heat and leave to simmer. Carefully lower each piece of dough into the frying oil.
12. Fry — Fry until golden brown. When golden brown, take the Baghlaw pieces out of the oil, and place them into the sugar syrup to coat.

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