Kesar Rose
In stock
|
kg
Spice Drop presents the rosy notes of saffron, in a delicious and rich combination of Rose and Kesar, made for those special occasions.
Just use the spoon measure that comes with the package, add a spoon or two to your prepared dish, and blend the extract in.
Best used at the end of cooking or at your table!
Expiry: 2 years from date of manufacture.
CAN BE USED IN:
#desserts #beverages #baking #cookies
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Recipe
Ingredients
Directions
Directions
CASHEW PIN WHEELS
Maida - 2 cups
Salt - ½ tsp.
Powdered sugar - 2 tbsp.
Vanaspati or solid ghee - ¼ cup
Ice cold water - to mix
Ingredients for filling:
Powdered sugar - ½ cup
Cardamom Spice Drop™ - 4 drops
Cashew nuts - 2 tbsp.
Ghee or Vanaspati - ½ cup
Sift maida with salt and sugar.Add ghee and mix lightly with fingertips.Add ice-cold water little by little.Knead till smooth and keep covered in the fridge for ½ hour.
Directions for filling:
Mince cashew nuts finely and mix with sugar and Spice Drop™.Divide the dough into 6 parts and roll out each part into a thin round.Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.Place a second round over it and repeat ghee & filling.Roll up all the 3 rounds together into a cylinder from wrap in a sheet of plastic.Repeat with the other 3 rounds with the remaining fillings & Vanaspati.
Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.Pre-heat oven to 200°C. Cut the rolls into 1.5cm thick slices.Place them on greased baking trays with about 4 cms space in between slices.Press down each slice with the back of lightly greased “katri” to flatten it slightly.Bake for 10 minutes. Reduce oven temperature to 180°C.Take out the trays and turn the biscuits.Bake for 15 minutes more.Remove from the tray while still warm. Cool completely and store in airtight container.
