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Karkade And Kahk

An aromatic hibiscus tea served with crunchy cookies.
Karkade and kahk Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Karkade
  • 50 gms Dried Hisbiscus Flowers
  • 1 inch Fresh Ginger (Peeled)
  • 1 Lemon
  • As Needed Fresh Mint Leaves
  • As Needed Water.
  • FOR Kahk
  • 50 gm Clarified Butter
  • 2 tbsp Sesame Seeds
  • 1 cup All Purpose Flour
  • 2 tbsp Milk
  • 1 tsp Yeast (mixed with 2tbsp water)
  • 2 tbsp Powdered Sugar.
  • FOR filling
  • 100 gm Walnut
  • 3 tbsp Honey
  • 1 tbsp All Purpose Flour
  • 2 tbsp Clarified Butter
  • FOR Garnish
  • Powdered Sugar

HOW TO PREPARE KARKADE AND KAHK

  1. 1

    For Karkade, In a sauce pan boil water for tea with roughly chopped ginger.
  2. 2

    Add dried hibiscus flower and let it boil on low flame.
  3. 3

    Add fresh lemon juice and remove tea from the flame.
  4. 4

    In a jar add fresh mint leaves and pour hot tea into.
  5. 5

    Let the tea chill in the refrigerator.
  6. 6

    Serve tea cold.
  7. 7

    For Kahk, In a pan melt Ghee, add sesame seeds, all-purpose flour and mix the ingredients.
  8. 8

    Put the mixture in a bowl, add milk, water and yeast mix, powdered sugar and bring all ingredients together.
  9. 9

    Rest cookie dough for sometime.
  10. 10

    To make cookies, spoon walnut filling inside small portion of dough, shape cookie like a ball and flatten it.
  11. 11

    Place the cookies on a baking tray using back of fork create line marks on top of the cookies.
  12. 12

    Bake at 170-180 degrees at 15-20 minutes.
  13. 13

    Sprinkle powdered sugar on cookies and serve with Hibiscus tea.
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