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.
Kewra water: This aromatic flavouring gives many biryanis its characteristic rich flavour. Final layering: The top and bottom layers are always rice. Arrange a layer of rice. Add the food layer, garnish layer, dissolved saffron and kewra water.