READY IN: 50mins
Recipe by Annacia

Found on I have seen elswhere that it is common to Oman. I'm posting it here because I want to try it soon. I'm guessing at the yield, the photo on the recipe shows it in 4 pieces made in different sized and shaped molds.

Top Review by Elmotoo

Skipping the stars, gf. Wow, what an EPIC disaster. Important notes for the next person to try - please DO weigh the flour!!! The 2nd sifting is even more important than the 1st - while heating, it clumps up. It took forever to brown (well, 20 - 25 minutes) - nothing, nothing, nothing, TAN! and eventually darker which i thought was as 'golden brown' as I was gonna get. NOTE! STOP at tan!!! When I added the cooked & sifted flour to the water, it turned to a very dark brown mess - the color of a molasses cookie. I think because i didn't weigh my flour, i had too much which resulted in the solid land mass in my pan. :o I hoped adding the condensed milk would loosen it up...nope. It also had a burned smell & a smokey flavor. Tasted kinda like cigarette smoke. :( A lot of time & ingredients into the garbage. SO, please somebody take these notes & try for yourself! Please come back with a better review for Annacia!! Sorry, hun. Made for Exploring Oman 1/13.

Ingredients Nutrition


  1. Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.
  2. Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.
  3. Add the toasted flour gradually to the water while stirring continuously.
  4. Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.
  5. Add Sweetened Condensed Milk and stir until well combined.
  6. Serve at room temperature with coffee.

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