Nan Panjereh - Persian Rosettes is a traditional Persian cookie that is crisp and light. It's made of basic ingredients and once you find the technique, it is easy and fun to make!
5 from 1 vote
Print

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!
Course Dessert
Cuisine Persian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 30 -35
Calories 140 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1/3 cup wheat starch
  • 4 tbsp rose water
  • 3 eggs
  • 1/3 cup AP flour
  • Oil for frying

Instructions

  1. Mix wheat starch and rose water in a bowl until forms a paste.
  2. Add eggs and beat until fully combined.
  3. Add flour and mix until smooth.
  4. Let the batter sit for 30 minutes.
  5. Heat oil in a sauce pan or a deep pan until bubbles form around a toothpick touching the bottom of the pan.
  6. Heat rosette iron by letting it stay in hot oil for 10-15 seconds.
  7. 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.
  8. Fry each side of cookies for 30 seconds until golden brown. Take the cookie out and place it on a paper towel.
  9. Repeat steps 6,7 and 8 with the remaining batter. 

  10. Dust some powdered sugar on top of cookies before serving.

Recipe Notes