These delicious and unique rose cookies made with rose flavour are fragrant and surely a mouth pleaser for anyone.
Table of contents
Cookie or Nankhatai
Back in days of early 90s when I was growing up in sleepy town on India, I had heard of naan-khatai that my mum would make on really special occasions. Now I realise that nankhatai is nothing but Indian version of cookies. These short breads can have any flavour but the core is dough which is baked and enjoyed with tea.
In UK you can find cookies of varied taste in almost all cafes and grocery stores. However, nothing beats the taste of fresh homemade cookies. Best part is that making cookies at home is not a costly affair.
Rose cookies
This rose cookie recipe focuses on rose flavour and usage of rose petals in the cookie. Personally, I feel it is nice “desi” touch on normal cookies you can get in western countries. I made these recently as part of Diwali. You can find many more Diwali recipes on my blog.
Method to make rose cookies
- First of all, sieve whole wheat flour, all purpose flour and semolina so that there are no lumps.
- In a mixing bowl, add clarified butter and sugar and whisk them till it turns creamy and fluffy.
- Add whole wheat flour, all purpose flour, semolina to it and mix well. Add cardamom powder, salt, rose flavour, rose colour and chopped rose leaves to it and mix again.
- Add 2 tablespoon milk and make it a dough. Don’t knead it just gather it together. Keep it covered in fridge for 20 minutes. After that, take it out and make small balls of equal size. Press a little and keep them in baking tray.
- Make some criss cross pattern in middle and spread some chopped pistachios. Keep in the fridge again for 10 minutes.
- Take them out and Bake them for 15 minutes at 190 degree Celsius in a pre heated Air fryer or oven.
- After that take them out and let them cool completely.
Gadgets to make cookies
These days people have more access to oven of airfryer, however you can use pressure cooker or heavy bottom kadhai too to make cookies.
Preheat cooker, and place the cookies in the centre of the cooker and close the lid, keep checking every 10 mins to see if cookies are done. Remember that cookies are bit soft when done and they become crisp when bought to room temperature.
Pro Tips
- Clarified butter/Desi ghee should be at room temperature not completely melted. You can use room temperature Butter instead of Desi ghee in this recipe.
- Adding colour is optional so you can skip it if you don’t like colour in food.
- Cookies should be cooled completely before serving as they will be crunchy only when they are cooled down.
- Cookies tend to appear soft when you take them out of oven, they get nice crunchy and hard once cooled completely.
How to store cookies
If you manage to resist temptation to not finish these rose cookies, you can preserve these cookies easily for a month by keeping them in air-tight container. Make sure that you have let cookie come down to room temperature before you pack these away.
Why make rose cookies
- These cookies are new in flavour and likely not available in any store in UK
- Flavour and fragrance of these rose cookies is absolutely fantastic
- These are easy to make and won’t need you to know rocket science
- You can make these rose cookies and these can last long, thanks to long shelf life
Recipe Card
Rose Cookies/Gulab Nankhatai
Ingredients
- 1 cup Whole wheat flour
- 1/3 cup All purpose flour
- 2 tbsp Semolina
- 1/2 cup Sugar
- 1/2 cup Clarified Butter/Desi ghee
- 1/3 tsp Cardamom powder
- 1/3 tsp Salt
- 2-3 tbsp Milk
- 1 tsp Rose flavour
- few drops Rose colour
- few Rose petals chopped
- 2 tbsp Pistachios for garnishing
Instructions
- First of all, sieve whole wheat flour, all purpose flour and semolina so that there are no lumps.
- In a mixing bowl, add clarified butter and sugar and whisk them till it turns creamy and fluffy.
- Add whole wheat flour, all purpose flour, semolina to it and mix well. Add cardamom powder, salt, rose flavour, rose colour and chopped rose leaves to it and mix again.
- Add 2 tablespoon milk and make it a dough. Don’t knead it just gather it together. Keep it covered in fridge for 20 minutes. After that, take it out and make small balls of equal size. Press a little and keep them in baking tray.
- Make some criss cross pattern in middle and spread some chopped pistachios. Keep in the fridge again for 10 minutes.
- Take them out and Bake them for 15 minutes at 190 degree Celsius in a pre heated Air fryer or oven.
- After that take them out and let them cool completely. Store them in an airtight jar and Enjoy them with hot tea or coffee.
Video
Notes
- Clarified butter/Desi ghee should be at room temperature not completely melted. You can use room temperature Butter instead of Desi ghee in this recipe.
- Adding colour is optional so you can skip it if you don’t like colour in food.
- Cookies should be cooled completely before serving as they will be crunchy only when they are cooled down.
- Cookies tend to appear soft when you take them out of oven, they get nice crunchy and hard once cooled completely.