RecipeMuncher

If there’s one thing that’s endlessly fascinating about Indian and Southeast Asian cooking, it’s those fragrant waters such as rose, orange blossom, and the much less well-known (in North American, that is) Kewra or Kevda water. Kewra water is a distilled extract from pandanus flowers, and it’s commonly used to flavor sweets such a barfi (something like an Indian fudge) and rassomalai, as well as to add fragrance to meets, drinks, and rice dishes such as biryanis. You (...)