Khanfaroosh Kuwaiti is the Kuwaiti version of the Gulf saffron-cardamom fried sweet. The Kuwaiti version uses rice flour heavily for the distinctive texture.
Khanfaroosh Kuwaiti — golden-puffy fried balls dripping with date syrup, sprinkled with sesame and bright-green pistachios. Bite: the rice flour gives a slightly chewier texture than luqaimat, the saffron's golden depth, cardamom's perfume, rose water's floral, the date syrup's caramel sweetness. With Kuwaiti gahwa, the iconic Eid sweet.
Rice flour gives the slightly denser, chewier texture distinguishing Kuwaiti khanfaroosh.
Variations
Khanfaroosh with honey. Modern Kuwait City versions.
On the Palate
Where Khanfaroosh Kuwaiti sits in the Kuwaiti flavor cloud
Ingredients
Serves 6
How it's made
10 steps · 35 min active + 55 min waiting
- 13 min
Make dough: combine 200 g rice flour + 200 g all-purpose flour + 80 g sugar + 1 tsp yeast + 1 tsp ground cardamom + 1/2 tsp ground saffron + 1/2 tsp salt.
- 24 min
Add saffron-water (1/2 tsp in 2 tbsp water) + 350 ml warm water + 1 tbsp rose water + 1 tbsp orange blossom water + 50 g melted ghee.
- 34 min
Whisk to smooth batter.
- 460 min
Cover; rise 60 min.
- 58 min
Heat 3 cm oil to 175°C.
Watch outGet the oil to a steady medium-hot before you drop batter — too cool and the fritters drink oil and go greasy instead of puffing.
- 68 min
Drop spoonfuls; fry 3-4 min until golden-puffy. Drain.
Watch outFry until they puff up and go all-over golden, three to four minutes — golden outside means the inside has set through.
- 73 min
Warm 300 g date syrup with cardamom.
- 82 min
Dip the khanfaroosh in date syrup or toss to coat.
- 91 min
Sprinkle with 3 tbsp toasted sesame seeds + 2 tbsp chopped pistachios.
- 102 min
Serve warm with Kuwaiti gahwa.
