Can I make this sweet without mold?

Yes, you can make it without mold, but it can no longer be called Nan panjereh. To make Persian rosettes without mold, use a pastry bag instead.

Is adding milk to the ingredients necessary?

No, but it makes Nan panjereh more crispy.

How hard is Nan Panjereh to make?

The recipe isn't too complicated. But it needs to be handled carefully and meticulously, especially while shaping and frying the dough.

Nan Panjereh Recipe (Persian Rosette Cookies)

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Quick answer

Nan Panjereh, or Persian rosette cookies, require a metal rosette iron. Heat the iron in 350°F (175°C) oil, dip it only partway into a thin milk-and-egg batter, then return it to the oil until the cookie releases and turns pale gold. The batch takes about 1 hour 5 minutes including cooling.

The two decisive details in this Nan Panjereh recipe are iron temperature and dipping depth. A cool mold will not hold batter, while submerging the top edge traps the cookie.

Nan Panjereh Persian rosette cookie recipe guide

Nan Panjereh ingredients

Straining the batter removes flour lumps that would interrupt the fine window pattern.

1 cup (120 g) pastry or all-purpose flour
1/2 cup (65 g) cornstarch
1 cup (240 ml) whole milk
3 large eggs
1/3 cup (80 ml) rosewater
1/2 tsp vanilla extract
Neutral frying oil
Powdered sugar, for dusting

How to make Persian rosette cookies

Work with a thermometer and a stable pan, and never leave hot frying oil unattended.

Whisk the cornstarch into cold milk until completely smooth. Add rosewater and vanilla.
Whisk in the eggs one at a time. Sift in the flour and whisk only until smooth, then strain the batter into a narrow bowl.
Pour 2 inches of oil into a deep, stable pan and heat it to 350°F (175°C). Keep the rosette iron in the oil for about 1 minute so it is fully hot.
Lift and drain the iron briefly. Dip it into the batter only to just below the top edge; never cover the top, or the cookie cannot release.
Return the coated iron to the oil. After several seconds, shake gently or release the cookie with a wooden skewer.
Fry until pale golden and crisp, turning if needed. Drain on a rack or paper towels and reheat the iron before the next cookie.
Cool completely, then dust with powdered sugar shortly before serving.

Why the batter will not stick or release

If batter slides off, the iron is usually too cool; reheat it in the oil. If the cookie will not release, batter may have covered the mold’s top edge or the batter may be too thick. Keep the iron dry between batches and adjust with a teaspoon of milk only when needed.

Nan Panjereh in Persian baking

Its window-like shape gives the cookie its name. For other Iranian celebration sweets with different techniques, see the guide to Persian sweets and desserts.

Frequently asked questions

Can I make these without a rosette iron?

Not in the traditional window shape. The iron is what forms and releases the thin shell.

When should I add powdered sugar?

Dust the cookies after they are completely cool and preferably near serving time.

Why are my cookies oily?

The oil may be too cool. Return it to about 350°F (175°C) before continuing.

Nan Panjereh recipe card