Baghlaw-e-Khanagi
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 12 (estimated)
Nutrition facts
- Protein9 %9 g
- Carbs66 %66 g
- Fat25 %11 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 399 kcal | 182 kcal |
| Protein | 9 g | 4.1 g |
| Carbs | 66 g | 30.1 g |
| Fat | 11 g | 5 g |
One serving is about 219 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty54/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Afghanistan
Ingredients
- 600 g Wheat flour
- 450 ml Milk
- 3 Egg
- 300 g Sugar
- 1 teaspoon Baking Powder
- 75 ml Vegetable Oil
- 1 l Water
- 10 g Cardamom
- 50 g Ground Walnuts
Instructions
Place flour in a bowl, and create a hole in the middle of the flour. Whisk eggs, and then pour whisked eggs into the well.
Add milk, and combine. Then, stir in the ground walnuts, baking powder and cardamom, and add to the mixture. Fold ingredients into the mixture until it forms an elastic dough consistency.
Take dough and with a rolling pin, roll out into a thin rectangle on a clean surface. 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. Cut folded dough horizontally into 3cm pieces
Heat a deep pan of the vegetable oil, and wait till it reaches frying temperature. Whilst you are waiting. Fill a deep pan with 1 litre of water, and bring to the boil. Then, pour in the sugar, and stir gently until it becomes thick and syrup-like. Turn down the heat and leave to simmer.
Carefully lower each piece of dough into the frying oil. Fry until golden brown.
When golden brown, take the Baghlaw pieces out of the oil, and place them into the sugar syrup to coat.
Remove from the syrup and whilst still warm, sprinkle with ground walnuts, so they stick to the Baghlaw.
Leave to cool. Then, enjoy with your friends and family!
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