Tea Rose Nankhatai / Rose Cookies

Quinoa Cookies With Mango Cream
Oatmeal Chocolate Chip Cookies with Sriracha and Rosemary Sea Salt
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 flavours. 
So Jai Kumar Puri, from www.cameracuisine.in 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 flavoured 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
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 bals 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 flavours with these cookies.
And #sharethecalories
Coz life is what you bake of it.
Quinoa Cookies With Mango Cream
Oatmeal Chocolate Chip Cookies with Sriracha and Rosemary Sea Salt


  1. Mayuri Patel says:

    Beautiful looking cookies Shalini, did you use normal tea leaves , the one we use for making normal tea or you took some flavoured green tea leaves?

  2. shalini digvijay says:

    Hi Mayuri
    Thanks for visiting Baketitude. I used rose flavoured black tea. With dried rose petals. These blends are easily available all over.
    Try them. The Nankhatai tasted amazing.

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