Khamfroush

Khamfroush is a delightful Emirati dessert known for its crispy texture and sweet syrupy finish. This Arabic treat features simple ingredients that transform into a golden, airy wonder thanks to a careful preparation process. Perfect for celebrations or as a special treat, these sweet balls come drizzled with aromatic syrup infused with saffron and cardamom, showcasing rich flavors that delight the palate.

Ingredients

🌾 500g flour
🧂 A pinch of salt
🍬 50g sugar
🌿 A pinch of cardamom powder
🥛 150g Rainbow Milk (Brand: Rainbow)
🌟 1 spoon baking powder
🍞 1 spoon dry yeast
🥄 3 spoons Foster Clark's Custard Powder (Brand: Foster Clark's)
🥄 100g yogurt
🌽 50g corn oil
🌼 Additional corn oil for frying
🌸 A pinch of saffron
🥚 1 egg
💧 Water
🍯 Dates syrup or sugar syrup with saffron and cardamom pods for serving

Instructions

1- Prepare the Batter:

• In a large mixing bowl, combine 500g of flour, a pinch of salt, 50g of sugar, one egg, one spoonful of baking powder, one spoonful of dry yeast, and 3 spoons of Foster Clark's Custard Powder.
• Add 150g of Rainbow Milk, 100g of yogurt, 50g of corn oil, and a pinch of saffron water.
• Gradually add water while mixing the ingredients by hand until you achieve a thick and stretchy batter.

2- Rest the Batter:

• Cover the bowl with aluminum foil and let the batter rest for 2 hours at room temperature to allow the yeast to activate.

3- Fry the Khamfroush:

• After resting, heat a non-stick frying pan with enough oil for shallow frying over a very low flame.
• Keep a small bowl of water nearby to dip your fingers, which prevents the sticky batter from adhering to your hands.
• Carefully drop small round portions of the batter into the oil. Fry several at a time without overcrowding.
• Flip the balls gently with a slotted spoon to fry evenly until they turn golden brown and crispy.

4- Drain and Serve:

• Remove the fried khamfroush using the slotted spoon and drain on a paper towel-lined plate.
• Arrange the fried balls on a serving plate and drizzle generously with dates syrup or sugar syrup infused with saffron strands and cardamom pods.

Prep Time: 15 minutes
Resting Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours and 30 minutes
Servings: 4
Calories: 280
Carbohydrates: 40g
Proteins: 5g
Fats: 10g
Equipment: Large stainless steel mixing bowl, measuring spoons, aluminum foil, non-stick frying pan, slotted spoon, paper towel-lined plate, serving plate

Cooking Tips

• Ensure the batter is properly rested for the full two hours for the best airy texture.
• Always fry on a low flame to ensure even cooking and a perfect crispy texture.
• Dipping fingers in water prevents the batter from sticking during shaping.

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Khamfroush