Kham-fa-roush (Small Fried Rice Cakes) A great favourite during Ramadan, this dessert doesn't call for too much preparation time and therefore is simple to make. Highly popular with children and very good nutritionally. Traditionally, the rose water and vanilla were not added, but they really enhance the flavour. 1/2 cup ground rice (rice flour) 1/4 cup sugar 3 eggs 1/2 teaspoon saffron 1 teaspoon rose water 1/2 teaspoon vanilla 1/2 teaspoon ground cardamom 1 ½ teaspoon baking powder Oil for frying Beat the eggs and mix with the sugar, blend in the rice flour and remaining ingredients. Leave to rest for 10 minutes. Cover the bottom of a frying pan with 1/2 inch oil (1.25cm) and heat — be careful not to allow oil to over boil and smoke. Drop rounded teaspoons of the rice flour mixture into the hot oil and, when brown, turn over and brown again. Drain on paper towel. Serve warm. From "The Complete United Arab Emirates Cookbook" by Celia Ann Brock-Al Ansari middle eastern recipe index christina m k al-sudairy buy the book!