Dense, aromatic fried cakes flavored with cardamom, saffron, and rose water, dusted with powdered sugar. These celebration fritters are golden on the outside, tender within.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: decorative platter
Garnishes: powdered sugar, saffron threads
Accompaniments: Arabic coffee, tea
Instructions
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1
Mix flour, sugar, baking powder, cardamom, and salt in a bowl.
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2
Add eggs, yogurt, saffron-rose water mixture, and oil. Mix to a thick batter.
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3
Let batter rest 15 minutes.
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4
Heat oil to 160°C. Drop spoonfuls of batter into oil.
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5
Fry slowly until deep golden and cooked through, about 4-5 minutes, turning occasionally.
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6
Drain on paper towels and dust generously with powdered sugar while still warm.
Did You Know?
Khanfaroosh is so associated with celebrations that smelling them frying immediately signals a happy occasion in Emirati neighborhoods.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
powdered sugar, saffron threads
Accompaniments
Arabic coffee, tea
The Story Behind Khanfaroosh
Khanfaroosh is a beloved Emirati celebration sweet with roots in the broader Gulf confectionery tradition. These dense, aromatic fritters are indispensable at Eid gatherings and weddings, where platters are piled high and served with endless rounds of Arabic coffee. The combination of saffron, cardamom, and rose water creates a distinctly Gulf flavor profile. Unlike the lighter luqaimat, khanfaroosh has a denser, cake-like interior that makes each piece a satisfying bite of festive indulgence.
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