This is my second time baking Nan Khatai but, this time with varition. I replace rose water with equally fragrance kewra or thazampoo water which turns out really good. The whole house filled with the aromatic of kewra water and it was very much intoxicating.
Kewra water can be found in shops selling Middles Eastern goodies. I was excited to found kewra water and without thinking twice grabbed a bottle. I use it for my sherbet,flavoured rice and this is my first trial with cookies. The cookies are bursting with the sweet kewra flavour,nutty in taste and melt in your mouth.
1 cup all purpose flour
1/2 confectioners sugar
1/2 cup butter, room temperature
1/8 tsp salt
Pinch of baking soda
Pinch of cardamom powder
1/4 tsp kewra water
1 1/3 tbsp crushed dry rose petals
1 1/2 tbsp chopped pistachio
1 /2 tbsp chopped almonds
Methods
In a bowl, combine flour,salt,cardamom powder and baking soda. Keep aside
Using an hand or stand mixer, beat butter and confectioners sugar till pale and fluffy.
Add kewra water and beat for 2-3 seconds.
Add in the flour mixture in 2 batches making sure to beat after each addition. Do not overbeat.
With a spatula, fold in the rose petals. Shape the dough into a log and wrap in a cling wrap. Refrigerate for 15 minutes.
Preheat oven at 375'F or 180'C. Line a baking tray with parchment papet and keep aside.
Divide the dough into a equal 16 small sized balls and place onto a prepared baking tray.
Using a knife, gently slit the top of the balls to create a design.
Sprinkle chopped pistachio and almonds on the prepared cookie dough and give a light tap for the pistachio to stick onto the cookies during baking in the oven.
Bake for 18-20 minutes or till the edges slightly golden.
Remove from oven and let it cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container.
Methods
In a bowl, combine flour,salt,cardamom powder and baking soda. Keep aside
Using an hand or stand mixer, beat butter and confectioners sugar till pale and fluffy.
Add kewra water and beat for 2-3 seconds.
Add in the flour mixture in 2 batches making sure to beat after each addition. Do not overbeat.
With a spatula, fold in the rose petals. Shape the dough into a log and wrap in a cling wrap. Refrigerate for 15 minutes.
Preheat oven at 375'F or 180'C. Line a baking tray with parchment papet and keep aside.
Divide the dough into a equal 16 small sized balls and place onto a prepared baking tray.
Using a knife, gently slit the top of the balls to create a design.
Sprinkle chopped pistachio and almonds on the prepared cookie dough and give a light tap for the pistachio to stick onto the cookies during baking in the oven.
Bake for 18-20 minutes or till the edges slightly golden.
Remove from oven and let it cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container.
Notes
- You may easily double up the recepi. Original recepi yields 16-18 cookies
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