Khabeesa
Emirati-style warm semolina sweet with ghee, saffron, and cardamom.
Preparation: 10 min · Cooking: 20 min · Total: 35 min · 4 servings
Ingredients
- 250 g semolina
- 60 g ghee
- 120 g sugar
- 300 ml water
- 0.5 tsp saffron
- 1 tsp cardamom
Instructions
Toast the semolina
Melt the 60 g ghee in a heavy saucepan over medium-low heat. Add 250 g semolina and stir continuously for about 8 minutes until evenly light golden and fragrant. Lower the heat if it browns too quickly.
Semolina is evenly light golden and fragrant, not scorched.
Toast semolina: 480 seconds
Cook the sweet
Reduce the heat to low. Stir in 120 g sugar, 0.5 tsp saffron, and 1 tsp cardamom. Pour in 300 ml water gradually while stirring to avoid splashes and lumps. Raise to medium-low heat; stir for about 12 minutes until thick, the semolina is tender, and no free liquid remains.
The mixture is thick and spoonable, with tender grains and no free liquid.
Cook khabeesa: 720 seconds
Rest and serve
Turn off the heat and rest the khabeesa for 5 minutes until slightly set. Divide into 4 portions and serve warm. Cool any leftovers promptly in shallow containers and refrigerate at 4°C or colder within 2 hours.
Slightly set but still soft and spoonable.
Rest khabeesa: 300 seconds
Tips
- Semolina contains wheat gluten; ghee contains milk. Check labels and prevent allergen cross-contact.
- Measure the water before heating the pan so it can be added slowly and safely.
Common mistakes
- High heat can scorch the semolina before it is evenly toasted.
- Adding all the water at once to the hot pan can splash and form lumps.
Substitutions
- Fine wheat semolina may thicken faster than coarse semolina; check the tender-grain cue rather than shortening the timer automatically. No gluten-free swap is validated for these quantities.
Storage
Cool promptly in shallow containers; refrigerate at 4°C or colder within 2 hours for up to 3 days.
Reheating
Reheat only the portion needed with a splash of water, stirring until steaming hot throughout (74°C); do not use stock in this sweet.
About this recipe
Khabeesa is an Emirati and wider Gulf sweet made from toasted flour or semolina with ghee; recipes vary, including date-sweetened versions. This version uses sugar, saffron, and cardamom.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.