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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 Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 30 cookies
Calories: 17 kcal
Course:
Dessert
Cuisine:
Persian
Ingredients
- 1/3 cup wheat starch
- 4 tbsp rose water
- 3 eggs
- 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.
Cup of Yum
Notes
- Check out this video to see how to make Persian rosettes.
- Stir the batter every 5-6 minutes in order to make sure it's smooth.
- There could be a couple of reasons for soggy rosettes. The batter could be thick which in that case, you can dilute it with some water (add one teaspoon at a time). If the rosette cookies are soggy, simply place them on a baking sheet and place them in a 350F oven for 5-10 minutes until they're crisp again.
- Storage: Keep the rosettes in a container in a cool and dry place and they'll keep for 2 days.
- To avoid the batter sticking to the iron, make sure the iron is hot enough and that you've shaken off the excess oil before submerging the iron into the batter. Also, pay attention not to have batter on top of the iron.
Nutrition Information
Serving
4g
Calories
17kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.002g
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%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 17
% 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.