Thursday, 16 March 2017

Recipe - Tea Rose Nankhatai / Rose Cookies

Biscuits and Cookies and Nankhatai are special.

They’ve so many memories associated with them.
Of childhood laughter and mothers and family conversations and gossip about the prodigal son and the errant black sheep.

Even if you were to enjoy one biscuit with your chai or coffee..both had to be there.

And when the packaged stuff was not readily available,they were made by the kilo at the local neighborhood bakery.

Cardamom and cumin generally being the operative flavors.

So Shalini DigVijay from www.baketitude.com and I ,decided to
recreate some memories and let the aromas of Indian sweet spices mingle with the enticing aromas of brewing coffee…
I make fabulous coffee….I do.
And also good tea.
And the roses???
Well, I’ve known of people who hoard a whole lot of things…Remember Hepzibah Smith ???
Voldemorte stole Hufflepuff’s cup and Salazar Slytherin’s locket from her…
She hoarded and how!
I’m only a hoarder of old roses.
And Memories,you see….
To each their own.
Yeah Right!
We used rose flavored black tea .
And added rose essence and dries rose petals .
These Nankhatais are amazing with chai. And The richness of the butter just complements the sweet aroma of the roses.
Make these.
It took 10 minutes from start to finish and another 10 to bake..
Fresh ,they taste amazing.

For the
Tea Rose Nankhatai / Rose Cookies
You need
1/2 cup soft butter we used amul (remove one tablespoon)
1 cup all purpose flour or maida
Remove 2 tablespoons and replace with 1 tbsp besan or chick pea flour and 1 tbsp semolina suji
1 cup ground sugar
1 tbsp flavoured tea leaves
1 tbsp dried rose petals
1/2 tsp rose essence or rose water
1 pinch baking soda

METHOD:
Place the butter in a small bowl and whisk well. Add powdered sugar and whisk well to combine till pale and fluffy.
In a small mortar and pestle, pound the tea well till you have a grainy texture. Mix that in.
Add most of the rose petals.
Add in the semolina.
Mix well
You can use 1 full cup of all purpose flour only,but the addition of semolina and chick pea flour makes makes the cookies yummier.
Flaky almost.
Now add in the chick pea flour.
Mix well.
Now add in the rose essence.
Now its time to add in the flour and the baking powder.
You won’t be able to use the spoon anymore.
Lightly bring together the dough with your hands.
If its a little dry, sprinkle some water.
And if too wet, feel free to add a spoon of flour more.
Scoop out equal portions and make balls with your hands. The heat of the hand binds the dough together.
Place the balls on a parchment paper lined plate and sprinkle the remaining rose petals.Chill in the fridge and preheat your oven to 180℃.
Spread out the cookies on the baking tray.
Bake them for 10-12 minutes.
Bring them out even if they are soft and look pale.
Place on a wire rack to cool.
And store in an airtight container.
Share the memories and the love for Indian flavors with these cookies.
Enjoy.
And #sharethecalories
Coz life is what you bake of it.
I would like to know about your experiences while you bake these scrumptious Nankhatai's. Chat with me in the comments section & miss me for the next 10 days as I'm off for a short vacation in North India. Follow me live on Facebook https://www.facebook.com/thecameracuisine OR Instagram https://www.instagram.com/cameracuisine/ OR Twitter https://twitter.com/jaikumarpuri OR add us on Snapchat @jaikumarpuri for your daily dosage of #FoodPorn & Live Updates. Take care & Keep in touch! 

2 comments:

  1. My brother is obsessed with nankhatai, to the point that he has to have one everyday! i have made normal nankhatai but i would love to make this and it seems easy enough! Thank you for the recipe!

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