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6 Serves
95 Mins
In a heavy-bottomed pot, dry roast the fine semolina over medium heat, stirring constantly with a wooden spoon until it turns a deep golden brown and releases a nutty aroma.
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PolishVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
239 µg / 400 µgCalcium
43 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
253 mg / 1,250 mgPotassium
346 mg / 4,700 mgSodium
403 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
123 µg / 55 µgFiber
7 g / 28 gSugar
33 g / 50 gSaturated Fat
10 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
131 gAlcohol
0 g
In a separate saucepan, combine hot water, sugar, saffron, and cardamom, bringing the mixture to a gentle simmer until the sugar is fully dissolved.
Slowly pour the hot syrup into the roasted semolina, stirring vigorously with a wooden spoon to prevent lumps from forming.
Add the melted butter or ghee and rose water to the mixture, cover the pot, and cook on very low heat to allow the semolina to steam and fully absorb the liquid.
Fluff the Khabeesa with a fork and serve warm in a serving dish.
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Portuguese