Nan Panjereh
Nan Panjereh, also known as Persian Rosettes is among the crispiest and most delicious treats that can be easily made at home. Originally from Scandinavian countries such as Norway and Sweden, these cookies are traditionally prepared for New Year’s Eve celebrations. In Iran, Persian Rosettes are also a popular choice during Nowruz (Persian New Year) festivities.
The recipe for Persian Rosettes is very simple, and anyone can make these delightful cookies at home in no time. This light and tasty treat, with its easy-to-follow recipe, can be prepared quickly and enjoyed by all.
How To Make Persian Rosettes
Ingredients
1 cup flour
1 cup milk
1/2 cup starch
3 eggs
1/2 teaspoon vanilla
1/2 cup powdered sugar:
2 tablespoons rosewater
Directions
- To make Nan Panjereh, first, place the cornstarch, milk, and rosewater in a suitable bowl and mix them well until fully combined. Then, gradually add the eggs one by one to the bowl, mixing until a smooth and uniform batter is formed.
- In the next step, we add vanilla to eliminate the eggy odor. Then, we gradually add the flour and mix with a spoon until the dough for the cookies forms properly. To achieve a smooth batter, we pass it through a strainer to ensure no lumps remain.
- It’s recommended to sift the flour two to three times before adding it to the other ingredients. This ensures that when we combine the flour, it mixes easily without forming lumps. Once the dough for the cookies is ready, place a suitable pan on the heat.
- Then, add enough oil to the pan so that the cookies float while frying. Place the special Nan Panjereh mold in the hot oil for 10 seconds to heat up, then dip the mold into the dough up to the edge.
- Now, place the mold back in the oil and gently shake it to release the cookie from the mold. In the same way, fry the cookies in the oil. After frying, place the cookies on a paper towel to absorb any excess oil.
- Due to the cornstarch settling in the dough, we need to stir the mixture every few minutes while frying the cookies. After the cookies have cooled slightly, we roll them in powdered sugar and arrange them in the desired dish.
Tips For Nan Panjereh (Persian Rosettes)
- You can store Nan Panjereh in an airtight container at room temperature for up to 2 days. Freezing them is not recommended, as their texture will change once taken out of the freezer.
- One reason cookies may not stick to the mold could be the mold being too cold. Therefore, make sure the mold is sufficiently heated. Additionally, check the dough’s stickiness; if the dough is too stiff, the mold may not hold it properly.
- When placing the mold coated with the dough into the oil, make sure the mold does not touch the bottom of the pan. The mold should remain floating in the oil and detach from the dough after a few seconds. Additionally, the amount of oil should be enough to fully cover the mold.
- After each time you fill the mold with dough and remove it from the oil, place the empty mold back into the oil to heat it up completely. Before the dough sticks to the mold, it must be fully heated. If the mold is not hot enough, the window cookie will not detach from it once placed in the oil.
- Place the milk and eggs at room temperature to allow them to reach ambient temperature.
- For frying the cookies, the oil should be fully heated, and the heat should be medium.
