Baghlaw-e-Khanagi
Baghlaw-e-Khanagi from Afghanistan. Times are typical for this kind of dish.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Baghlaw-e-Khanagi is listed as dessert from Afghanistan. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown are typical kitchen times, because the source method did not list minutes.
Ingredients
- Wheat flour600 g
- Egg3
- Milk450 ml
- Neutral oil75 ml
- Baking Powder4.9 ml
- Walnuts50 g
- Cardamom10 g
- Sugar300 g
- Water1 l
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
Step 2
Add milk, and combine. Then, stir in the ground walnuts, baking powder and cardamom, and add to the mixture.
Step 3
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.
Step 4
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.
Step 5
Whilst you are waiting. Fill a deep pan with 1 litre of water, and bring to the boil.
Step 6
Then, pour in the sugar, and stir gently until it becomes thick and syrup-like. Turn down the heat and leave to simmer.
Step 7
Carefully lower each piece of dough into the frying oil. Fry until golden brown.
Step 8
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.
Step 9
Leave to cool. Then, enjoy with your friends and family!
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing are typical for this kind of dish. The source method did not list minutes.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing are typical for this kind of dish. The source method did not list minutes.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Baghlaw-e-Khanagi take?
55 min all in — 20 min prep, 35 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Mixing bowl, Rolling pin.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
300 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing are typical for this kind of dish. The source method did not list minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.