Page 46 - CBS Cookbook

Recipe Servings: 15
Khanfaroosh Cook Time: 20 min
Prep Time: 45 min

Ms. Haseena Hydrose (ES Vice Principal and Academic Coordinator) Bahrain Total Time: 1 hour 5 min
Difficulty Level: Medium

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Ingredients:

1 cup rice flour ½ tsp saffron threads
½ cup flour 5 large eggs, lightly beaten
1 tsp baking powder Sunflower oil, to deep-fry
½ cup 'golden' caster sugar Sesame seeds for topping
1 tbsp rosewater Icing sugar / honey / sweetener, to
1 tsp ground cardamom serve

Preparation:
1. In a medium mixing bowl lightly beat eggs and rose water together.

2. In another medium mixing bowl, mix the flours, baking powder, sugar and
spices. Make a well in the center of the dry ingredients, add the egg mixture.
With a fork or whisk mix to form a smooth, thick batter. Cover bowl and set
aside for 30 minutes.

3. Heat 5 mm oil in a large, deep-frying pan over medium heat, try to keep the
oil at 180C. Working in batches (3-4 per batch), place tablespoonfuls of
batter into oil and cook for 2 minutes on each side or until golden.

4. Drain on paper towel and serve hot, dusted with sesame seeds and icing
sugar or drizzled with honey / liquid sweetener.