Nan Panjereh - Persian Rosettes
User Reviews
5
Nan Panjereh - Persian Rosettes
Description
Nan Panjereh - Persian Rosettes combine wheat starch and rose water to create a uniquely fragrant cookie batter. Eggs and all-purpose flour add structure to the light, smooth mixture. The batter rests before being fried with a specialized rosette iron preheated in hot oil, which helps the batter cling and puff into crisp shapes. Each rosette is fried briefly on both sides until golden with a thin, crisp texture that contrasts with the delicate floral notes from the rose water.
The frying process requires careful temperature control of the oil and the iron to prevent sogginess and sticking. Once fried, the rosettes are cooled on paper towels to absorb excess oil and then dusted with powdered sugar, adding gentle sweetness and a decorative touch.
This recipe is suitable for serving as an elegant tea-time treat or light dessert. The floral aroma and delicate crunch make Nan Panjereh distinctive compared to other fried cookies. Proper frying technique and batter consistency are key to achieving crispy rosettes without excess oiliness or sogginess. Watching the batter and iron temperature closely and allowing the rosettes to crisp in a warm oven if needed can help maintain texture.
Ingredients
- 1/3 cup wheat starch
- 4 tbsp rose water
- 3 egg
- 2/3 cup all-purpose flour
- vegetable oil for frying
Instructions
- Mix the wheat starch and rose water in a bowl until forms a paste.
- Add the eggs and beat using a whisk until fully combined.
- Add the all purpose flour and mix until smooth. Let the batter sit at room temperature for 30 minutes.
- Fill 1/3 of a saucepan with vegetable oil. Heat the oil 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. Take the cookie out and place it on a paper towel.
- Repeat with the remaining batter until all the batter is used.
- Dust some powdered sugar on top of cookies before serving.
Notes
- Stir the batter every 5-6 minutes while resting to keep it smooth and well-mixed.
- If the batter feels too thick, dilute gradually with a teaspoon of water until it reaches the right consistency.
- To prevent soggy rosettes, re-crisp them in a 350°F oven on a baking sheet for 5-10 minutes.
- Store rosettes in a cool, dry container to keep crispness for up to 2 days.
- Ensure the rosette iron is thoroughly heated and excess oil is shaken off before dipping in batter to reduce sticking and maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 17kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 6mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 24IU | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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