🍩 Khanfaroosh
Khanfaroosh is a small Emirati fritter made from a saffron- and cardamom-scented batter of ground rice, egg and sugar. Spoonfuls are fried until golden, giving a crisp shell and a light, airy inside. It is served warm with Arabic coffee or tea, especially at breakfast and during Ramadan and Eid gatherings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g ground rice
- 2 eggs
- 80 g sugar
- 1 pinch saffron, soaked in 60 ml warm water
- 1 tsp ground cardamom
- Water as needed
- Oil for frying
Method
- Whisk the eggs with the sugar until pale.
- Stir in the saffron water, cardamom and ground rice; add water until the batter is thick but droppable.
- Rest the batter for 15 minutes.
- Heat oil to about 170 °C and fry spoonfuls until golden on both sides.
- Drain on paper towels and serve warm.
How to make it lighter
- Two or three pieces are a typical serving; count them before sitting down with coffee.
- Draining well on paper towels removes surface oil.
- Pair with unsweetened Arabic coffee instead of sweet tea.
History
Khanfaroosh is a traditional sweet of the UAE and neighbouring Gulf countries. It is still made at home and sold at heritage festivals across the Emirates.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →