Thursday, 18 September 2014


This is my mother’s recipe, given by her Chinese neighbour, probably, the first thing she made after she bought her round baking oven in the mid 60's. As a child, I used to love the smell that wafted in the air when she baked this. She had a particular mould for this. I had never been able to identify “that” flavouring & she didn’t remember the recipe either.  After so many years my sister, Faby, found the original recipe from my mother’s old recipe book.  It’s rose essence which made all the difference. The measurements were listed in “glass & tin”, which I converted to cup size. Try this, if you love baking, very simple & the flavour..... AWESOME!

Courtesy: Rosaline Xavier

 Unsalted butter: 200 g
Clarified butter/ghee: 25 g
Sugar: ¾ cup (measure in a 200 ml cup)
Plain flour/maida: ¾ cup
Whole wheat flour/atta: ¾ cup
Rose essence: 1 tsp
Baking powder: a pinch

Sieve both flours with baking powder & keep aside.
Powder sugar & cream together with butter & ghee till light & fluffy.
Add flour & essence.
Bring all the ingredients to form a dough.
Roll into small balls & place them a little apart on a baking tray.
Bake at 1700 C for 15 minutes or till it browns slightly on the sides.
Cool & store. 

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