Shivesh Bhatia’s eggless rose cookie sticks are dipped in ruby chocolate and finished with dried rose petal powder for a festive touch. (Image Credits: Instagram)
\n\nBaker Shivesh Bhatia’s latest festive dessert is a rose fuljhadi cookie stick, a thin, eggless biscuit dipped in ruby chocolate and finished with dried rose petal powder for a sparkly, festive look. The recipe is the latest in his ongoing festive dessert series, continuing the pattern of reworking familiar flavours and formats into something built specifically for this time of year.
\n\nThe dough comes together with half a cup of butter, half a cup of icing sugar, a tablespoon of rose water, a cup of all-purpose flour and a quarter teaspoon of cardamom powder. For the coating, half a cup of melted ruby chocolate and one to two tablespoons of dried rose petal powder finish the sticks once they’re baked.
\n\nBhatia creams the butter, icing sugar and rose water together until light and fluffy, then brings in the flour and cardamom to form a dough with no dry pockets left. The dough chills in the freezer for 20 to 30 minutes until firm, then gets divided into strips, rolled and shaped into thin sticks using…
Original source: https://www.timesnownews.com/lifestyle
