Recipe: Rose & Cardamom Cookies
Rose & Cardamom Cookies are so easy to bake, flavourful and perfect for any festival season. I bake these for Diwali, Weddings, Tea Parties, Eid,etc. I simply love the combined flavour of rose and cardamom. Trust me, it is so exotic. Adding a different kind of flavour to the basic nankhatai recipe.
Cookie, A Must With Tea Or Coffee
Isn’t it intriguing that many feel like having a cookie with their cup or tea or coffee? I am one of them. My afternoon tea is always served with cookies. I mostly stick to one cookie though I get tempted to reach out for another 🙂 But the good thing is that since hubby has retired, he has taken on the task of making the afternoon tea. He will serve the tea with only one cookie. So there is no chance of temptation for another one.
I think, this habit has been formed since we were kids. When we would come back from school, my mum would give my siblings and me a glass of milk and biscuits as we call them in Kenya.
Cookies And Me
I love baking cookies. In fact, that is the first thing I learned to bake. When I was just about 9 or 10 years old, I would help my mum bake cookies. As our family was very big, she always had to bake large quantities and needed help. So, I was there to help her. I find that they make a perfect gift for any occasion. Also I have baked so many cookies for so many of my nephews and nieces. Unfortunately, I didn’t get time to bake some for my daughter’s wedding.
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Sharing This Updated Recipe With Foodies_Redoing Old Posts
Recently, I baked these cookies for my nephew’s engagement and carried them all the way to Florida. Most of the guests loved the combined flavour of rose and cardamom.
The first time I baked these cookies,though I added rose petals and rose water it still lacked the rose flavour. The second time I baked them, I added a bit of rose syrup. And voila, the flavour came through.
First published on 11/10/2017. Updated on 21/04/2023
The photo below is of ones without the rose syrup.
Ingredients Required For Rose & Cardamom Cookies
- Flour – best to use all purpose flour or plain flour. I have not tried these cookies with wheat flour as it would not add that light pinkish colour to the cookies.
- Almond Powder – use finely powdered almonds or almond flour.
- Semolina – sooji, suji, rava, rawa, the fine variety.
- Butter – use soft room temperature butter. Do not melt it in the microwave or on the stove top. Best to leave it at room temperature for a while. Can use either salted
- Baking Soda – Soda Bicarbonate.
- Cardamom Powder – use preferably freshly ground as that adds a lot of flavour. Increase the amount to ½ tsp if you want to.
- Powdered Sugar – I usually powder white sugar at home.
- Salt – add only if you are using unsalted butter. I use salted so I don’t add any.
- Dried Rose Petals – make sure the dried roses you use are without any chemical pesticides. I always source mine from Dubai as I love the aroma and flavour of the lovely pink rose buds. Put them in a ziplock or airtight container and store in the fridge. They stay fresh for a longer time.
- Rose Syrup – the one we use to make rooh afaza drink or pink rose milk. I like to use the Rose Falooda Syrup by Urban Platter. Their syrup is thick, aromatic and very flavourful. Please note I have not been paid by Urban Platter to advertise their product. It is my personal recommendation and preference.
- Milk – need little milk to make the dough pliable. You may not even need it as different flours and semolina soak up different quantities of liquid.
- Pistachio – slivers or almond ones. Optional.
ROSE & CARDAMOM COOKIES
Rose & Cardamom Cookies are so easy to bake, flavourful and perfect for any festival season. I bake these for Diwali, Weddings, Tea Parties, Eid,etc. I simply love the combined flavour of rose and cardamom. Trust me, it is so exotic.
Servings 18 cookies
Ingredients
- 1 cup all purpose flour
- 2 tbsp almond powder
- 2 tbsp fine semolina
- ¼ tsp baking soda
- ½ cup butter 100g
- ½ cup powdered sugar
- ¼ tsp salt if using unsalted butter
- ¼ -½ tsp cardamom powder
- 1 tbsp dried rose petals
- 2 tbsp rose syrup
- 1 tbsp milk
- pistachio slivers for topping
Instructions
- Preheat the oven to 180°C.
- Line a baking tray with parchment paper or lightly grease with some butter.
- Mix flour, almond powder, semolina, baking soda, cardamom powder, rose petals and salt together.
- In another bowl whisk sugar and butter together till it becomes light in colour and creamy.
- Add rose syrup and milk. Mix well.
- Add the flour mixture and form a dough.
- Take about a tablespoon of the dough and roll it into a ball.
- Flatten it lightly between your palms.
- Place it on the prepared tray.
- Press a pistachio sliver gently on top of each rolled dough.
- Repeat with the remaining dough.
- Bake in the oven for 12-15 minutes till the edges begin to brown.
- Remove the tray from the oven.
- Let the cookies cool on the tray for 5 minutes.
- Remove the cookies from the tray and let them cool completely on a wire rack.
- Store the cookies in an airtight jar.
Notes
- Cookies will be soft when they come out of the oven but on cooling will become a bit harder.
- Add rose essence or rose water if you don't want to use rose syrup. Also you may need to add 1-2 tbsp more of milk.
- Adjust the amount of cardamom powder according to your taste.
- If the dough appears a bit too soft to roll, don't be tempted to add flour. Instead, keep it covered in the fridge for 10-15 minutes. It will become pliable.
- Don't add rose syrup, rose petals and it becomes a basic nankhatai recipe.
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