How To Make #Karkade & #Kahk | Hibiscus Tea | Egyptian Kahk Cookies | Ranveer Brar | The Global Menu
An aromatic #hibiscustea served with crunchy #cookies.
INGREDIENTS
FOR Karkade
50 gms Dried Hibiscus Flowers
1 inch Fresh Ginger (Peeled)
1 Lemon
As Needed Fresh Mint Leaves
As Needed Water
FOR Kahk
50 gms 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 gms Walnut
3 tbsp Honey
1 tbsp All-Purpose Flour
2 tbsp Clarified Butter
FOR Garnish
Powdered Sugar
HOW TO PREPARE KARKADE AND KAHK
For Karkade, In a saucepan boil water for tea with roughly chopped ginger.
Add dried hibiscus flower and let it boil on low flame.
Add fresh lemon juice and remove the tea from the flame.
In a jar add fresh mint leaves and pour hot tea into.
Let the tea chill in the refrigerator.
Serve tea cold.
For Kahk, In a pan melt Ghee, add sesame seeds, all-purpose flour and mix the ingredients.
Put the mixture in a bowl, add milk, water, and yeast mix, powdered sugar and bring all ingredients together.
Rest cookie dough for some time.
To make cookies, spoon walnut filling inside a small portion of dough, shape cookie like a ball and flatten it.
Place the cookies on a baking tray using back of fork create line marks on top of the cookies.
Bake at 170-180 degrees at 15-20 minutes.
Sprinkle powdered sugar on cookies and serve with Hibiscus tea.
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