Nan Panjereh, also known as Persian rosettes, is a traditional Persian cookie that is crisp and light. Persian rosettes is a traditional Persian sweet made of flour, sugar, butter, and eggs. They are deep-fried in oil and then placed in powdered sugar.
If you enjoy making fried cookies, stay with Cooking County with the recipe of Nan Panjereh cause you can easily make it once you learn the technique.
How to Make Nan Panjereh?
- 1 cup pastry flour
- 1 cup milk
- ½ cup starch
- ⅓ cup rose water
- 3 eggs
- ¼ tablespoon vanilla
- Powdered sugar (for covering sweets)
To make a delicious Nan panjereh, first, pour the cold milk into a suitable bowl, then add the starch to it and mix well until the starch is completely dissolved in the milk.
Add rosewater and vanilla to the bowl and stir until they are mixed with milk. Add the eggs one by one to the ingredients and slowly mix them in each part.
Now, sift the flour on the ingredients in the bowl. After mixing all the flour with the ingredients, we have to pass the dough through a filter to avoid impurities.
Pour some frying oil into a pan and let it heat well.
Note: You should put the pan on medium heat, but the oil should be hot when you want to fry the Nan panjereh.
Use a mold to shape the Persian rosettes. First, put the mold in the oil to heat it, then put it in the dough; when it is stuck to the mold, put it in the pan quickly.
At this stage, we shake the mold after a few seconds, so the sweets come out of the mold quickly.
After the sweets are slightly golden, remove them from the pan, place them on a towel to remove the excess oil, and then sprinkle the powdered sugar on them.
Note: Another important point to remember when making Nan panjereh is that the starch in the dough settles when frying them. So, we have to mix the dough once in a while.
How to Serve Persian Rosettes?
Place the sweets in a dish and serve them with tea or one of your favorite drinks.
Make Nan Panjereh with Milk
If you make Nan Panjereh with milk, the sweet texture will soften. If you also want to make this sweet crispier, it’s better to use milk.
Nan Panjereh Without Mold
If you want to make this cake without mold, it can no longer be called a Persian rosette. Because the texture of this sweet is very smooth, it needs a mold, but if you do not have one, you can pour the sweet into the pastry bag and make it like Zulbia and fry it.
Key Points for Making Nan Panjereh
- When the sweets are browned, do not put them on each other because they stick together.
- Be sure to stir the liquid ingredients after a few sweets you have prepared so they do not settle.
- You can use cardamom powder and pistachio powder to decorate Persian rosettes.
- Nan Panjereh is better to be freshly prepared.
- Be sure to cover the sweets after they are cooled.
- You do not need to pour too much oil into the pan (it is important to lubricate the mold well.)
Do not forget to make this recipe and share it with us. If you also have any questions about the Nan Panjereh recipe, please do not hesitate to ask.