Khabeesa Sweet Porridge
Semolina porridge with cardamom, saffron and rose water, finished with golden raisins and mixed nuts. Serves 4, ready in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 30 g
- 40 g
- 750 ml
- 100 g
- ½ tsp
- 1 pinch
- 1 tbsp
- 40 g
- 20 g
Process
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In a small bowl, soak the saffron threads in 1 tbsp of warm milk and set aside. Chop the mixed nuts and set aside for garnish.
In a heavy-bottomed saucepan, melt the unsalted butter over medium heat. Add the semolina and all-purpose flour and toast, stirring constantly with a wooden spoon, for 3–4 minutes until it smells nutty and turns light golden. Do not let it brown deeply.
Reduce the heat to low. Slowly pour in the whole milk in a thin stream while whisking vigorously to prevent lumps. Keep whisking until the mixture is smooth.
Add the sugar and ground cardamom, and stir to dissolve. Cook over low heat, stirring frequently, for 12–15 minutes until the porridge thickens to a pudding-like consistency that coats the back of the spoon.
Stir in the saffron-milk mixture and rose water. Cook for 1 more minute, then remove from heat.
Fold in the golden raisins. Let the porridge rest for 5 minutes to thicken slightly.
Spoon into serving bowls, garnish with the toasted mixed nuts, and serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is adding milk too quickly or to a too-hot pan, which causes lumps. Always add milk in a slow stream while whisking constantly, and reduce heat to low before pouring.
- Toasting the semolina and flour in butter is essential for a nutty flavor and to prevent a raw, pasty taste. Stir constantly and keep the heat at medium to avoid burning.
- The porridge will thicken as it cools. If it becomes too thick, stir in a splash of warm milk to loosen it before serving.
- For a smoother texture, you can blend the porridge with an immersion blender after cooking, but traditional khabeesa is slightly grainy.
Substitutions
- whole milk→full-fat oat milk or almond milk for a dairy-free version
- unsalted butter→ghee or coconut oil for a dairy-free version
- rose water→orange blossom water or 1/4 tsp vanilla extract
- golden raisins→chopped dried apricots or dates
Storage & reheating
Store leftover khabeesa in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a saucepan with a splash of milk and warm over low heat, stirring constantly, until heated through. Do not microwave on high as it may splatter; if using a microwave, heat in 30-second intervals, stirring between each. Freezing is not recommended as the texture becomes grainy upon thawing.
FAQ
The questions we get asked most
Why did my khabeesa turn out lumpy?
Lumps form when milk is added too quickly or the mixture is too hot. Always reduce the heat to low before adding milk, and pour it in a slow, steady stream while whisking constantly. If lumps do form, you can press them out with a whisk or blend the porridge with an immersion blender.
Can I make khabeesa ahead of time?
Yes, you can make it up to 2 days ahead. Cool it completely, then store in an airtight container in the refrigerator. Reheat gently with a splash of milk to restore the creamy consistency.
How do I know when khabeesa is done?
The porridge is ready when it thickens to a pudding-like consistency and coats the back of a spoon without dripping off immediately. It should also pull away slightly from the sides of the pan when stirred.
Can I use fine semolina instead of medium?
Yes, fine semolina works well and gives a smoother texture. Adjust the cooking time slightly; it may thicken faster, so start checking after 10 minutes.
Is khabeesa gluten-free?
No, traditional khabeesa contains semolina and all-purpose flour, both of which contain gluten. For a gluten-free version, substitute with gluten-free flour and cornstarch, but the texture will differ.
Can I add other flavorings like cinnamon or nutmeg?
Yes, you can add a pinch of cinnamon or nutmeg along with the cardamom for a different flavor profile. Start with 1/4 tsp and adjust to taste.
Why is my khabeesa too thick or too thin?
If too thick, stir in warm milk a tablespoon at a time until desired consistency. If too thin, continue cooking over low heat, stirring constantly, until it thickens. Remember it thickens further as it cools.
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