Khanfaroosh are small fried cakes made all along the Gulf coast, from Bahrain and Qatar to the Emirates, for Eid, weddings and any gathering that deserves something sweet with the coffee. The batter is built on rice flour and eggs, golden with saffron and fragrant with cardamom and rose water, and it fries into something between a sponge cake and a doughnut, crisp at the edges and tender in the middle.

They are made in minutes and eaten even faster. Set a plate of them beside the gahwa as the season reaches its final laps at Yas Marina, and the championship will not be the only thing decided at the end.

The batter

Ingredients

• 1 pinch saffron threads
• 2 tablespoons (30 ml) rose water
• 3 large eggs
• 1/2 cup (100 g) sugar
• 1 cup (160 g) rice flour
• 1/2 cup (65 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cardamom
• 1/4 teaspoon fine salt
• 1/3 cup (80 ml) whole milk

Method

1. Crumble the saffron into the warm rose water and leave for 10 minutes.
2. Beat the eggs and sugar with the mixer on high speed for 4 to 5 minutes (8 to 10 minutes by hand).
3. Whisk the rice flour, flour, baking powder, cardamom and salt together in a small bowl. Add the saffron rose water and milk to the eggs and beat briefly. Fold in the flour mixture in two additions. To fold: cut down through the middle with a spatula, sweep along the bottom and turn the mixture over the top, rotating the bowl, until no dry flour shows.
4. Let the batter rest for 10 minutes while the oil heats.

Frying

Ingredients

• about 2 cups (480 ml) neutral oil

Method

1. Pour oil into the skillet to a depth of about 3/4 inch (2 cm) and heat over medium heat to 325°F (165°C).
2. Drop rounded tablespoons of batter into the oil, 5 or 6 at a time, leaving space between them. Fry for 1 1/2 to 2 minutes, until puffed and golden underneath, then turn and fry 1 1/2 minutes more.
3. Lift onto the rack and repeat with the remaining batter.

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