Khabeesa recipe of Kuwait

Roast semolina in a dry pan over medium heat until golden brown, about 5-7 minutes.

In a separate pot, bring water to a boil.

Add sugar, salt, and cardamom to the boiling water, stirring until dissolved.

Slowly pour the roasted semolina into the boiling mixture while stirring continuously to avoid lumps.

Reduce heat to low and cook for 10-15 minutes, stirring frequently until thickened.

Add butter, rose water, and vanilla extract, mixing well until incorporated.

Soak saffron in a tablespoon of warm water and add it to the mixture, stirring to combine.

Fold in nuts and raisins, cooking for an additional 2-3 minutes.

Remove from heat and let it cool slightly before serving.

Serve warm, garnished with additional nuts and a sprinkle of cinnamon.

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