Omani Saffron-Scented Honey Fritters

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These crisp, pillow-soft fritters are a beloved Omani celebration sweet, especially around Eid. A lightly yeasted dough is shaped into small knots, fried until deeply golden, then plunged into a saffron, cardamom, and rose syrup until every crevice glitters with sweetness.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 78 gCarbs
• 2 gFiber
• 42 gSugar
• 7 gProtein
• 180 mgSodium
• 120 mgPotassium
• 35 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour
• 1 tablespoon active dry yeast
• 1 teaspoon granulated sugar
• 3/4 cup (180 ml) warm water
• 1/4 cup (60 ml) warm whole milk
• 2 tablespoons melted ghee
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground green cardamom

For the saffron syrup

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (180 ml) water
• 1 generous pinch saffron threads (about 1/2 tsp), bloomed in 1 tbsp hot water
• 1 teaspoon ground green cardamom
• 1 teaspoon rose water
• 1 teaspoon fresh lemon juice

For frying and finishing

• 3 cups (720 ml) neutral oil such as sunflower, for deep-frying
• 2 tablespoons chopped pistachios, for garnish
• 1 teaspoon dried rose petals, optional, for garnish

Directions

1. Bloom the yeast by stirring it into the warm water with the teaspoon of sugar; let stand 8 to 10 minutes until foamy. In a large bowl, whisk the flour, salt, and cardamom, then make a well in the center.
2. Pour the bloomed yeast, warm milk, and melted ghee into the well and mix to a soft, slightly tacky dough. Turn out and knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until nearly doubled.
3. While the dough rises, make the syrup: combine the sugar and water in a saucepan over medium heat and stir until the sugar dissolves. Add the bloomed saffron liquid and cardamom, simmer gently for 8 to 10 minutes until lightly thickened, then stir in the rose water and lemon juice. Keep the syrup warm on the lowest heat.
4. Punch down the dough and divide it into 16 equal pieces (about 35 g each). Roll each piece into a short rope, then twist into a loose knot or a small flat disc about 2 inches across. Cover the shaped pieces with a towel and let rest 15 minutes while the oil heats.
5. Heat the oil in a deep heavy pot to 340 to 350°F (170 to 175°C). Fry the fritters in small batches of 4 to 5, turning once, for about 2 to 3 minutes total until a deep, even golden brown. Drain briefly on a wire rack set over a tray.
6. Immediately transfer each hot fritter into the warm syrup, turning to coat for 20 to 30 seconds, then lift out with a slotted spoon and arrange on a serving platter. Repeat with the remaining fritters.
7. Scatter the soaked fritters with chopped pistachios and rose petals if using. Serve warm or at room temperature, drizzling any remaining syrup over the top just before serving.

Cook’s Notes

• Always soak the fritters while they are hot from the oil; cold fritters will not absorb the syrup properly.
• Keep the syrup on the lowest possible heat so it stays warm and fluid for the entire soaking step.
• Use a thermometer to maintain oil at 340 to 350°F; oil that is too cool yields greasy fritters, while oil that is too hot browns them before the inside cooks.
• For the deepest golden color and floral aroma, bloom the saffron in a tablespoon of hot water 10 minutes before adding it to the syrup.
• Khanfaroosh are best eaten the same day, but leftovers can be stored covered at room temperature for up to 2 days and refreshed with a light drizzle of warm syrup.

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