Nan Panjereh - Persian Rosettes
Nan Panjereh - Persian Rosettes is a traditional Persian cookie that is crisp and light. Once you find the technique, it is easy and fun to make!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 30 cookies
- 1/3 cup wheat starch
- 4 tbsp rose water
- 3 eggs
- 1/3 cup AP flour
- Oil for frying
Mix wheat starch and rose water in a bowl until forms a paste.
Add eggs and beat until fully combined.
Add flour and mix until smooth.
Let the batter sit for 30 minutes.
Heat oil in a sauce pan or a deep pan until bubbles form around a toothpick touching the bottom of the pan.
Heat rosette iron by letting it stay in hot oil for 10-15 seconds.
Lift the iron, shake off the excess oil and immediately dip it into batter just that the edge of the iron is even with the surface of the batter. Then dip the iron into hot oil. Let the rosettes puff and then take the iron out of oil.
Fry each side of cookies for 30 seconds until golden brown. Take the cookie out and place it on a paper towel.
Repeat steps 6,7 and 8 with the remaining batter.
Dust some powdered sugar on top of cookies before serving.
- Check out this video to see how to make Persian rosettes.
- Stir the batter every 5-6 minutes in order to have it even.
Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 12mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Calcium: 3mg | Iron: 1mg