Rose Nankhatai

About Rose Nankhatai

Ingredients

• All purpose flour (maida) 1 cup
• Dried rose petals 2 tsps
• Rose water 2 tsps
• Butter, at room temperature ½ cup
• Powdered sugar ½ cup
• Baking soda 1 pinch
• Salt to taste
• Green cardamoms, crushed 4

How to Make Rose Nankhatai (Stepwise Photos)

Method

1. Take butter in a bowl, add baking soda and powdered sugar in a bowl and beat till light and creamy.
2. Add flour, salt, crushed cardamoms and rose water and knead into a dough. Roll and freeze for some time.
3. Preheat the oven to 180º C.
4. Remove it from refrigerator and cut it into equal sized pieces. Arrange them on a baking tray.
5. Keep the tray in the preheated oven and bake for 15 minutes.
6. Take the tray out of the oven and set aside to cool.
7. Serve

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps