Kewra Water

Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Sometimes known as kewda, kewra water is extracted from the flowers of the screwpine (Pandanus odorifer). See pandanus. It is similar to rosewater and is often used as an alternative or mixed with it.

India is a major producer of kewra, 90 percent of which grows in the state of Odisha. Its soft, sweet scent is prized for use in Indian and Sri Lankan cooking, mainly for desserts and sweets such as kheer, barfi, jelabi, rosogolla, and ras malai. Some Bengali sweets are dipped or soaked in kewra water to imbue a floral perfume. It is added to jams and conserves and sometimes sprinkled over elaborate rice dishes prepared for festive occasions. See india.