Emirati
Khabeesa
Khabeesa is a warm Emirati sweet made by patiently toasting flour until nutty, then folding it with ghee and fragrant saffron-cardamom syrup. It is traditionally served soft and slightly crumbly for breakfast or with gahwa.
Watch it madeEmaratilicious - · 4:40
Ingredients
- Plain wheat flour3/4 cup
- Ghee2 tbsp
- Water3/4 cup
- Sugar1/4 cup
- Ground cardamom1/2 tsp
- Saffron threads1 pinch
- Rose water1 tsp
- Fine salt1 pinch
- Chopped pistachios or almonds1 tbsp
Method
- Crush the saffron lightly and soak it in the rose water while you prepare the flour.
- Place the flour in a dry heavy pan over medium-low heat and stir constantly until it turns golden beige and smells nutty, about 8 to 10 minutes.
- Sift the toasted flour into a bowl to remove any lumps.
- In a small saucepan, combine the water, sugar, cardamom, salt, and saffron rose water, then simmer just until the sugar dissolves.
- Return the toasted flour to the pan over low heat and stir in the ghee until the flour is evenly coated.
- Pour in the hot syrup gradually while stirring firmly to prevent lumps.
- Cook the mixture over low heat, stirring and folding, until it becomes soft, glossy, and begins to pull away from the pan, about 5 to 7 minutes.
- Spoon the khabeesa onto a serving plate while warm and sprinkle with chopped pistachios or almonds.
Common questions
Can I substitute butter for ghee in khabeesa, and will it change the texture?
Yes, unsalted butter can work, but the flavor will be less rich and more milky. Use the same amount, but expect a slightly softer result because butter contains water, while ghee gives a cleaner, silkier finish.
How long does khabeesa take from start to finish?
Plan on about 20 to 25 minutes total. Toasting the flour takes 8 to 10 minutes, the syrup only a few minutes, and the final cooking another 5 to 7 minutes until glossy and cohesive.
What are the most common mistakes when making khabeesa?
The biggest mistakes are burning the flour, adding the syrup too quickly, and cooking over too high heat. All three can cause lumps or a gritty texture. Stir constantly, keep the heat low, and add the syrup gradually.
How should I store leftover khabeesa?
Cool it completely, then store it covered in the refrigerator for up to 3 days. Rewarm gently in a pan with a splash of water to loosen it, since it thickens as it sits. Add nuts just before serving.
What is the best way to serve khabeesa?
Serve it warm, spooned onto a plate or shallow bowl, so it stays soft and fragrant. Finish with chopped pistachios or almonds for crunch. It pairs well with extra tea or coffee alongside a small portion.