Khanfaroosh

Saffron and cardamom cakes fried until crisp at the edges.

Ingredients

• 1½ cups Rice flour
• ½ cup Flour
• ¾ cup Sugar
• 3 Eggs
• 1 pinch Saffron
• 1 tbsp Cardamom
• 1 tsp Baking powder
• 1 tbsp Rose water
• 3 cups Frying oil
• 2 tbsp Sesame seeds

Method

1. Steep the saffron — Soak the saffron in a little warm rose water for 15 minutes.
2. Make the batter — Beat the eggs with sugar until pale, then fold in the flours, cardamom, baking powder and saffron water.
3. Rest — Leave the batter 30 minutes to thicken.
4. Fry — Drop spoonfuls into medium-hot oil and fry until the edges crisp and the centres stay soft.
5. Khanfaroosh is ready — Drain, scatter with sesame, and serve with karak tea.

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