Kewra Water | Keora Jal | Kewra Hydrosol By Kannauj

Kewra Water (also spelled Kewda or Kevda) is a fragrant floral water distilled from the pandanus flowers (Pandanus odoratissimus), and it’s widely used in Indian cuisine, traditional perfumery, and skin care.

What is Kewra Water?

Kewra water is produced by steam-distilling the male flowers of the kewra plant. It has a sweet, floral, and slightly fruity aroma, somewhat similar to rosewater but with a distinct character that’s often described as more tropical and mellow.

🍽️ Culinary Uses:

Kewra water is a traditional ingredient in Mughlai cuisine and North Indian dishes.

• Flavoring for rice dishes: Commonly used in biryani, pulao, and korma to enhance aroma.

• Desserts: Added to sweets like rasgulla, gulab jamun, kheer, and rabri.

• Drinks: Can be mixed into milk-based beverages or mocktails for a delicate floral note.

🧴 Cosmetic & Wellness Uses:

Skin Care:

• Acts as a natural toner with cooling and soothing properties.

• Helps hydrate the skin and may reduce inflammation.

• Can be used as a face mist or mixed into face masks.

Aromatherapy:

• Its calming fragrance is said to reduce mental fatigue and promote relaxation.

• Used in traditional attars and natural perfumes in India.

Kewra water is a versatile and aromatic ingredient used in cooking and skincare. It is derived from the fragrant flowers of the Kewra plant and adds a unique and delicate flavor to dishes and a refreshing scent to cosmetic products. A must-have for any culinary or beauty enthusiast.