Khanfaroosh is a classic Arabic dessert that's the perfect mix of a soft, spongy cake and a doughnut all in one! It's served during family gatherings and special occasions around the Gulf region in the Middle East, specially in UAE, Bahrain, Kuwait, and Qatar. Although they're traditionally fried, this recipe features a healthier, baked version that tastes just as good if not better!
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If you're looking for the perfect coffee and tea companion, then these Khanfaroosh are what you need. They're soft, spongy cakes that are almost like doughnuts and are infused with cardamom and saffron for a classic Arabic aroma and flavor that's unforgettable. They look like thick, little pancakes but have the softest, and most spongy inside that's light, fluffy, and perfectly sweet.
Experience the richness of saffron, aroma of cardamom, sweetness of vanilla and sugar, along with the perfect spongy texture and lightness all in one delicious little bite. These Khanfaroosh are definitely going to win your heart, and what's best is that they're healthier too! Even though they aren't fried, they taste incredible and have that classic texture. This is truly going to become your favorite Khanfaroosh recipe!
🥘 INGREDIENTS YOU'LL NEED
You only need some simple ingredients to make a classic Arabic dessert that has the most beautiful aroma and flavor. Let's look at what are the main ingredients you'll need.
You can scroll down to the recipe card for further details and instructions.
Flour: First of all, we'll need some basic all-purpose flour instead of any fancy flour like cake flour. This will help add structure to these delicious treats and also give them the perfect texture and consistency.
Butter: We'll also add some melted butter to our batter mixture to give it more richness and flavor that truly will make a difference when you try it for the first time. The added butter makes it softer and richer.
Cardamom: You'll need green cardamom powder that'll be available in your local grocery store or in the ethnic aisle. It has a herbal warmth to it that's slightly sweet and adds the perfect flavor that this dessert is known for.
Saffron: Saffron has an unmistakable aroma and flavor that's sweet, slightly floral, and honey-like to give you a delicate, subtle flavor in each bite that perfectly complements all the other ingredients in this Arabic dessert.
🔪 HOW TO MAKE
Making Khanfaroosh at home is incredibly easy and will give you classic flavors and aroma in every bite. Let's look at how to make them step by step.
The full instructions are in the recipe card below, but let's look at the main steps to making this treat.
Step 1:
Mix hot milk with cardamom powder and saffron threads and set it aside. Then sift together all the dry ingredients to prevent any lumps and set it aside as well.
Step 2:
In a large bowl, add eggs and beat them for two minutes until they turn lighter in color then add sugar and beat some more. Add the saffron-milk mixture and mix for a minute. Add flour and combine all ingredients well.
Step 3:
Pour melted butter into the batter and mix it until it's well combined. Then refrigerate the mixture for an hour or 2 hours or overnight for best results.
Step 4:
Preheat your oven to 350F/180C. Add the batter to a prepared pan with an ice cream scoop or tablespoon. I've used madeleine molds, but you can also use a regular baking pan. Read the recipe card for further instructions.
Step 5:
Bake for 12 minutes on the middle shelf or until a toothpick is clean when inserted in the middle of the cake. Allow them to cool for 3 minutes then let them cool on a wire rack.
Your delicious Khanfaroosh is ready to be served. Garnish with chopped pistachios and a few threads of saffron if you wish.
💭 COOKING TIPS
- Preheat the oven for 20 minutes before using it.
- Always use unsalted butter for this recipe.
- If you have medium eggs, keep the number the same; if you have small eggs, use 4.
- Cover the batter when chilling it to prevent other odors from the fridge from spoiling the taste.
- Make sure that the baking powder is not expired and is stored well.
📖 DELICIOUS VARIATIONS
This is truly the most authentic and classic recipe for Khanfaroosh you'll find on the internet. But there are definitely some variation ideas you can try if you're looking to change up the flavor of this delicious dessert:
Extracts: Consider adding some different essences and extracts to change up the flavor of your Khanfaroosh. Almond extract or lemon extract will work beautifully and add an interesting variation to the classic flavors.
Nuts: Garnish with some chopped nuts on top of your khanfaroosh before serving. Walnuts, pecans, hazelnuts, pistachios, and even almonds will go great with the flavors in this tasty treat.
Coconut: You can also add some shredded coconut to the batter or sprinkle some on top for a crunchy, coconut flavored Khanfaroosh.
Spices: Other great spices that you can experiment with include cinnamon and nutmeg. You can also add a dash of rose water for a more elevated floral touch to the dessert.
💬 FREQUENTLY ASKED QUESTIONS
Khanfaroosh is a traditional Arabic dessert made with all-purpose flour, butter, cardamom, saffron, and sugar. It is similar to a doughnut in texture but has a unique flavor due to adding cardamom and saffron. This dessert is soft and spongy inside and has a light sweetness that makes them irresistible.
Yes, you can definitely experiment with different spices to give your khanfaroosh a unique flavor. Some popular variations include adding cinnamon, nutmeg, and even rose water for a floral aroma. You can add chopped nuts or dried fruits to the batter for a crunchy texture.
Yes, you can definitely make khanfaroosh without saffron if you can't find it or don't have it at hand. The flavor will be slightly different but still delicious, although it's important to note that saffron truly adds the classic flavor and touch to this Arabic dessert.
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🌡️ STORING AND REHEATING
Fridge: You can store khanfaroosh in an airtight container for up to 3 days in the fridge, and they will still be incredibly soft and delicious.
Freezer: You can freeze your khanfaroosh for up to 2 months in a freezer-safe container to keep it fresh.
Reheat: Allow the khanfaroosh to thaw in the fridge overnight before enjoying it again for three days by letting it store in the fridge.
📖 Recipe
Khanfaroosh
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 1 tablespoon sugar
- 1 teaspoon vanilla
- 3 large eggs at room temperature
- ½ cup melted unsalted butter
- Saffron and milk
- 2 tablespoon hot milk
- ¼ teaspoon green cardamom powder
- ¼ teaspoon saffron threads
Instructions
- Sift in the flour, salt, and baking powder. It is essential to sift the dry ingredients to prevent any lumps from the baking powder. Keep aside.
- In a small bowl, or a glass, mix the hot milk with cardamom powder and saffron threads. Mix well, cover, and keep aside.
- In a large mixing bowl, add the three large eggs and beat until a little lighter in color, for two minutes.
- Add the sugar to the beaten eggs and beat for three to four minutes.
- Now add the milk and saffron mixture and beat the mixture for a minute.
- Add the flour to the beaten eggs and sugar. Mix until combined.
- Pour the melted butter into the batter and mix until combined. Make sure the melted butter is not hot.
- Cover the batter and refrigerate for 1 hour but best to chill for 2 hours to 12 hours.
- Preheat the oven to 350F/180C for at least 20 minutes before using it.
- Prepare the pan. If you use a regular pan or a nonstick one, it is best to grease and flour it. Tap the pan one time over the working surface or the sink to get rid of excess flour.
- Do not mix the batter after taking it out of the fridge. Using an ice cream scoop or a tablespoon, scoop the batter in the center of the madeleine’s molds. Do not try to spread the batter.
- If using a silicone mold, place it over a baking sheet and then bake it in the oven.
- Bake on the middle shelf for 12 minutes, or until you insert a toothpick in the middle and it comes out clean.
- After removing the Khanfaroosh from the oven, allow them to cool while in the pan/mold for three minutes, then place them over a wire rack to cool completely.
- Garnish with chopped pistachios and a few threads of saffron if you wish.
Video
Notes
- Preheat the oven for 20 minutes before using it.
- Always use unsalted butter for this recipe.
- If you have medium eggs, keep the number the same; if you have small eggs, use 4.
- Cover the batter when chilling it to prevent other odors from the fridge from spoiling the taste.
- Make sure the baking powder is not expired and is stored well.
- You can use 7" or 6" cake pan.
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