Crispy cookies bursting with flavors of coconut and rose! These Coconut Rose Cookies are ideal for gifting during the festive season.
They are lightly sweetened and filled with a sweet aroma from the rose water.Nankhatai is my favorite Indian cookie, the flavors of ghee, cardamom and that crumbly texture, it is just a delight to the taste buds. I was trying to make something similar on lines of nakhatai but with different flavors and ended up with these Coconut Rose Cookies!
Ingredients1 cup all purpose flour 130 grams
1 cup desiccated coconut powder 82 grams
1/2 teaspoon baking powder
1/2 teaspoon cardamom powder
pinch salt
1/2 cup ghee 100 grams, in semi-solid state (not melted)
3/4 cup powdered sugar 90 grams
3 tablespoons rose water 45 ml
crushed dried rose petals to garnish
Method* Pre-heat oven to 375 F degrees and line a baking sheet with parchment paper.
* In a large bowl, whisk together flour, desiccated coconut powder, baking powder, cardamom powder and salt. Set aside.
* Now, add ghee and powdered sugar to your stand mixer or use your hand mixer. Using the paddle attachment of the stand mixer, beat the ghee and sugar until well combined.
* Then add in the prepared dry flour mixture and mix.
* Add rose water and mix.
* The dough will come together if using a stand mixer. If using a hand mixer, you might have to use your hands to bring the dough together. Cover the dough with a cling sheet and refrigerate 20 minutes.
* Take a small portion of the dough (around 25 grams) and roll it between your palms, then press lightly (just a bit don't flatten it).
* Make all cookies similarly and arrange on a baking sheet. You will get around 16-17 cookies. Top all cookies with crushed dried rose petal.
* Bake at 375 F degrees for around 15 minutes or until the the bottom of the cookies starts becoming light golden brown in color.
* Let the cookies cool completely and then store in an airtight container at room temperature.