Ingredients for Khabeesa
- 2 cups all-purpose flour
- 2 cups water
- 1/4 teaspoon saffron threads (crushed)
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 2 tablespoons rose water
- 1/2 cup desiccated coconut
- 1 cup (2 sticks) unsalted butter
- 1/2 cup sweetened condensed milk
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How to Make Khabeesa
- Preheat oven to 350°F (175°C). Grease four small molds (various sizes and shapes for visual appeal).
- Sift 2 cups all-purpose flour into a large, heavy-bottomed saucepan over medium heat. Stir continuously until the flour turns a deep golden brown, about 10-15 minutes. (This step is crucial for the Khabeesa's texture).
- Remove from heat and sift the toasted flour again to remove any lumps.
- In a separate large saucepan, combine 2 cups water, 1/4 teaspoon saffron threads (crushed), 1/2 cup granulated sugar, 1 teaspoon ground cardamom, 2 tablespoons rose water, 1/2 cup desiccated coconut, and 1/2 cup (1 stick) unsalted butter.
- Bring the water mixture to a boil over medium heat, stirring occasionally.
- Gradually add the toasted flour to the boiling water mixture, stirring continuously with a sturdy spoon or whisk to prevent lumps. This will create a thick paste.
- Stir in the remaining 1/2 cup (1 stick) unsalted butter until completely incorporated.
- Reduce heat to very low, cover the saucepan, and simmer for 30 minutes, stirring occasionally to prevent sticking.
- Remove from heat and let the mixture cool completely to room temperature. This is important for easier handling and to set the Khabeesa.
- Gently stir in 1/2 cup sweetened condensed milk until well combined and smooth.
- Pour the mixture into the prepared molds. You can cover and refrigerate for a few hours to firm up, if desired.
- Once firm, carefully invert the Khabeesa onto serving plates. Serve at room temperature, ideally accompanied by strong Arabic coffee.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
185g
Fat
52g
Carbs
32g
