Emirati
Khanfaroosh
Khanfaroosh are small Emirati saffron and cardamom cakes, fried until crisp at the edges and tender inside. They are traditionally served warm with gahwa or karak, especially for afternoon tea.
Watch it madechef hridoy · 4:09
Ingredients
- Rice flour1/2 cup
- All-purpose flour1/4 cup
- Granulated sugar3 tbsp
- Instant yeast1/2 tsp
- Baking powder1/2 tsp
- Ground cardamom1/2 tsp
- Saffron threads1 pinch
- Rose water1 tbsp
- Warm milk1/4 cup
- Egg1 large
- Salt1 pinch
- Sesame seeds1 tsp
- Vegetable oil or gheefor shallow frying
Method
- Crush the saffron lightly and soak it in the rose water for 10 minutes.
- Whisk the egg and sugar in a bowl until the sugar begins to dissolve.
- Stir in the warm milk and the saffron rose water.
- In a separate bowl, mix the rice flour, all-purpose flour, yeast, baking powder, cardamom, and salt.
- Pour the wet mixture into the dry ingredients and whisk until you have a thick, pourable batter.
- Cover the bowl and let the batter rest in a warm place for 35 to 40 minutes, until slightly risen and bubbly.
- Heat 1 inch of oil or ghee in a small pan over medium heat.
- Stir the batter gently, then drop heaped tablespoons into the hot oil to form small round cakes.
- Sprinkle a few sesame seeds over each cake while the top is still wet.
- Fry for 2 to 3 minutes per side, turning once, until deep golden and puffed.
- Drain on paper towels and serve warm.
Common questions
Can I substitute the saffron, rose water, or cardamom if I don’t have them?
Yes. Use a small pinch of turmeric for color if needed, but the flavor won’t be the same. Replace rose water with orange blossom water, or omit it. Cardamom can be reduced or swapped with a little cinnamon.
How long should I rest the batter, and how do I know it’s ready to fry?
Rest it 35 to 40 minutes in a warm spot, until it looks slightly risen and bubbly. It should be thicker but still pourable. If it hasn’t moved at all, give it 10 more minutes.
What are the most common mistakes when frying khanfaroosh?
The biggest mistakes are oil that’s too hot, batter that’s too thin, and overcrowding the pan. If the oil is too hot, the outside browns before the center cooks. Fry in small batches for even puffing.
How should I store leftover khanfaroosh, and can I reheat it?
Store cooled khanfaroosh in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a low oven or air fryer until warm and crisp again. Avoid microwaving if possible.
What’s the best way to serve khanfaroosh?
Serve it warm, right after frying, when the outside is crisp and the inside is soft. It’s great with tea or coffee, and you can dust it lightly with powdered sugar or drizzle with honey if you like.