If you’re in the mood to push the boundaries of your sweet tooth with something rich, ancient, and intensely comforting, Khabeesa is just what you might be seeking.
This Middle Eastern dessert is spiced, sweet, and comfort semolina pudding relished across all the Gulf countries.
It’s the Arabian version of suji ka sheera or halwa but infused with regional flavors in comfort foods with saffron, rose water, and cardamom.
If you want to give something new a go or reminisce about a childhood treat, this guide takes you through everything you’ll ever want to know about Khabeesa—from history and origin to step-by-step cooking directions on how to make it from home.
What is Khabeesa?
Khabeesa (also spelled Habees or Khabees) is a Gulf traditional dessert of semolina, sugar, and ghee with delicate garnishes of cardamom, saffron, and rose water. It’s creamy, rich, and dissolves in the mouth as it wafts out delicate, floral, and spiced scents.
Its texture like other semolina desserts around the world but otherwise distinct due to its Gulf-contaminated flavors and origin.
Origin of the Food
Khabeesa has historical origins on the Arabian Peninsula, notably in nations such as the United Arab Emirates, Oman, Qatar, Bahrain, and Saudi Arabia.
Traditionally made for the festivities of Ramadan, Eid, and other events, it was typically an after-Iftar dessert food prepared to feed sweet tooth after a fasting period.
Being regionally popular, Khabeesa’s popularity only increased—today it’s prepared at home and served at restaurants in the Gulf and even abroad.
Cultural Significance
Khabeesa is not merely dessert—it’s family tradition and celebration across communities. It’s a dessert that always serves to reunite generations: grandmothers pass on the secret of toasting the semolina just so, and lovingly made on Ramadan as a sweet gesture of hospitality and welcome.
To others, Khabeesa is home in a mouthful, a comforting, warm, and sweet meal that feels like home.
Ingredients You Will Need
Here is a quick overview to begin working with Khabeesa. You may already have all of these ingredients in your pantry!
Main Ingredients:
- 1 cup fine or medium semolina
- 1/4 cup ghee or unsalted butter
- 1/2 cup sugar
- 1 1/2 cups water
- 1/4 cup milk (optional for richness)
- 1/2 tsp ground cardamom
- Few strands of saffron (soaked in lukewarm milk or water)
- 1 tbsp rose water
- A sprinkle of salt
Optional Garnishes:
- Slivered almonds
- Pistachios
- Raisins
- Desiccated coconut
Step-by-Step Process to Prepare Khabeesa
Here is a quick step by step process on how to create a Khabeesa from scratch for the first time.
Step 1: Toast the Semolina
Use a heavy pan at the bottom. Melt the ghee on a medium heat. Add the semolina and cook on low heat, stirring until the color is golden brown and the fragrance comes out (approximately 5-8 minutes). Constant stirring so that it does not get burnt.
Step 2: Prepare the Sugar Syrup
In the other saucepan, combine water, sugar, saffron, rose water, and salt. Heat over medium heat and boil till sugar melts. Add milk here too if you desire creamy taste.
Step 3: Mix Together
Gently pour hot syrup over toasted semolina, stirring constantly. Watch out—it froths. Stir till thickened and pan sides are cleaned.
Step 4: Flavor
Add cardamom powder, and mix again.
Step 5: Garnish and Serve
Garnish with your desired nuts, raisins, or coconut. Serve hot or warm!
Cooking Tips
- Toast too quickly: Gives flavor. Semolina will turn golden, but not brown.
- Stir constantly: Prevents lumps and gives silky texture.
- Whole milk for flavor (optional).
- Vary sugar to taste—Khabeesa can be very sweet, so do reduce.
Substitution and Variations
- Dairy-Free: Replace regular milk with coconut milk or almond milk.
- Vegan: Replace ghee with coconut oil or vegan butter.
- Date Khabeesa: Replace with mashed dates for sweetness.
- Coconut Khabeesa: Replace with desiccated coconut for coconut flavor.
- Chocolate Khabeesa: Replace with cocoa powder for a change!
Serving Suggestions
- Khabeesa warm in small bowls is best as a dessert after dinner.
- Serve with Arabic coffee (qahwa) or mint tea.
- Top with dollop of cream or clotted cream (ashta) for luxury.
- Serve in petite dessert cups for elegant dinner party.
Storing and Reheating
- Fridge: Refrigerate Khabeesa in an airtight container for 4-5 days.
- Freezer: It is not recommended to store Khabeesa in the freezer since it can easily lose its texture and change the whole dish eventually.
- Reheating: Stovetop or microwave heat. Thicken with water or a dash of milk if too thin.
Khabeesa Recipe
Ingredients
- 1 cup semolina cup
- 1/4 cup ghee
- 1/2 cup sugar
- 1.5 cups water
- 1/4 cup milk (optional)
- 1/2 tsp cardamom
- Few strands of saffron
- 1 tbsp rose water
- Pinch of salt
- Chopped nuts and raisins for garnish
Instructions
- Semolina dry toast in ghee until golden brown.
- Boil another vessel with sugar, water, saffron, rose water, and milk. Heat until sugar dissolves.
- Mix syrup well with semolina.
- Thicken and smooth.
- Add in cardamom well.
- Garnish with nuts and serve hot.
More Tasty Meals You May Enjoy
If you enjoy Khabeesa, you would most likely enjoy:
- Harees – meat and wheat porridge served mostly during Ramadan.
- Balaleet – sweet and salty vermicelli and eggs.
- Luqaimat – fried dough balls garnished with sweet date syrup.
- Basbousa – Egyptian semolina cake soaked in syrup.
The Right Amount of Sweet!
Khabeesa is the kind of dessert that’s full of culture, tradition, and comfort with each bite. Sweet but not too sweet, simple but with layers of saffron, cardamom, and rose in each bite.
For desserts, breaking your fast during Ramadan, or just your comfort food hour—it’s a dish that would fill hearts with warmth and light up faces of people.
Give it a try and perfume your home with the aroma of roasted semolina and the taste of the Gulf. Bon appétit!
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