Kewra water (Kewda Jal) is a fragrant extract derived from the flowers of the kewra plant (Pandanus fascicularis). Popular in Bengali, Mughlai, and North Indian cuisine, it adds a delicate floral aroma to both sweet and savory dishes. Often compared to rose water, this has a distinct, sweet, and slightly fruity scent that enhances the flavor of biryanis, desserts, and refreshing drinks.

Let’s explore the uses, benefits, and significance of it in Bengali and Indian cooking.

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What is Kewra Water?

Kewra water is made by steam-distilling the flowers of the kewra plant, also known as the screw pine. The resulting liquid is highly aromatic and used as a flavoring agent in food and beverages. It is commonly available in liquid form or as a more concentrated kewra essence.

🔹 Aroma & Taste:

• Sweet, floral, and fruity scent.
• Subtler than rose water but more intense than vanilla.

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How is Kewra Water Used in Cooking?

🍛 1. Enhancing Biryanis & Pulaos

• A few drops of kewra water are added to biryani, pulao, and Mughlai dishes to enhance their fragrance.
• It balances the richness of meat dishes like Mutton Biryani and Chicken Rezala.

🍮 2. Flavoring Bengali & Indian Desserts

• Used in sweets like Rasmalai, Roshogolla, Sandesh, Phirni, and Kheer.
• Gives a delicate floral aroma that makes traditional desserts more aromatic.

☕ 3. Refreshing Drinks & Syrups

• Often mixed in Sherbets, Lemonades, and Faloodas for a cooling effect.
• Some Bengali households add it to Lassi or infused milk drinks.

🥣 4. Adding a Unique Touch to Curries

• Used in rich Mughlai-style curries like Shahi Paneer and Korma.
• A small amount gives depth to meat-based gravies.

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Health Benefits

Apart from its culinary uses, kewra water is also known for its medicinal and skincare benefits:

✔ Cooling & Hydrating – Traditionally used in summer drinks to keep the body cool.
✔ Digestive Aid – Helps improve digestion when added to desserts and drinks.
✔ Aromatherapy Benefits – Used in perfumes and skincare for its calming scent.

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Kewra Water vs. Rose Water: What’s the Difference?

Feature	Kewra Water 🌿	Rose Water 🌹
Source	Kewra flowers (screw pine)	Rose petals
Aroma	Sweet, fruity, floral	Strong floral, slightly spicy
Used in	Biryanis, Mughlai dishes, desserts	Indian sweets, skincare, perfumes
Flavor Profile	Mildly sweet, delicate	More intense, slightly tangy

Both are used in Indian cooking, but this is more common in Mughlai dishes, while rose water is preferred in sweets and skincare.

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Final Thoughts

It is a simple yet powerful ingredient that brings floral elegance to any dish. Whether you’re making biryani, Bengali sweets, or refreshing drinks, a few drops can transform your recipe.

Have you used kewra water in your cooking? Share your favorite dishes in the comments! 😊