It is used to flavor meats, drinks, and desserts in India, specially the northern part and Southeast Asia. The Khus Ka Sherbat uses kewra water.
Sweets like Rasgullas, ras malai and many more bengali sweets can be dipped or soaked in kewra water to give it a floral flavor.
Another application is in the highly aromatic rice dishes, specially of the Moghul cuisine.
The most elaborate rice recipes sometimes call for kewra water to be sprinkled over the rice just before serving. · It can be combined with other floral waters such as rose water and added together on the recipe. · It can be used as a health drink.
How to store kewra water, panadanas water, kewra water, kevda pani
Store it in a cool dry place. Intact bottles maintain the flavor of Kewra for at least a year at room temperature and 3-4 years under refrigeration. See to it that you tightly close the cap of the bottle.