Shirini keshmeshi is one of the most popular and delicious Iranian cookies prepared in soft and dry forms. Nan keshmeshi, like Nan berenji and Nan panjereh, can be considered a suitable cookie for starting the day, some occasions, and Nowruz celebrations. The main Ingredients are raisins, flour, sugar, butter, and vanilla. To make this delicious cookie, join Cooking County with the recipe of Shirini Keshmeshi.
How to Make Shirini Keshmeshi?
|Powdered sugar||250 grams|
To make homemade Shirini Keshmeshi, pour the butter and powdered sugar into a suitable bowl, mix for 5 minutes with a high-speed mixer until the color of the ingredients becomes creamy, and then add one of the eggs.
Now mix the ingredients for another minute until they are blended well; add the remaining eggs and vanilla to the bowl and mix again for another minute with a mixer until well combined.
Set aside 1 tablespoon of flour, then sift the rest of the flour on the ingredients in the bowl and mix them with a spatula.
Now turn on the oven to 160 degrees Celsius. Then, cover the inside of the baking tray with greaseproof paper. If we do not have greaseproof paper, grease the baking tray with oil and then sprinkle flour on it.
Then mix the raisins with 1 tablespoon of flour, and add them to the dough. Mix slowly with a spatula to spread the raisins all over the dough.
Pour the dough into the pastry bag and pipe it onto the baking tray in a circle shape. Then, after you have piped all the dough, we place the baking tray on the middle floor of the oven to bake. It takes about 15 to 20 minutes to bake cookies.
Step Seven: Making Shirini Keshmeshi in the Pan!
You can make this cookie in a frying pan if you do not have an oven. For this purpose, we put greaseproof paper in the pan.
Now, pour the dough into the pastry bag, pipe it onto the greaseproof paper, and close the lid (Please put it on medium heat.) Allow about 15 to 20 minutes for the cookies to bake.
Finally, take the tray out of the oven or leave the pan on the heat to cool the cookies.
How to Serve Shirini Keshmeshi?
When the cookies are ready, please put them in a dish, serve with tea or any of your favorite drinks, and enjoy it.
Make Shirini Keshmeshi with Walnuts
One of the ingredients that can make Shirini Keshmeshi more delicious is adding walnuts to it. For this purpose, chop 50 grams of walnut kernels, and add them to Nan Keshmeshi.
Key Points for Making Shirini Keshmeshi
- You should keep the cookies in a cool place and a closed bowl for long-term storage of them. Nan Keshmeshi can be stored in a closed bowl for 10 days.
- Nan Keshmeshi dries if the dough stays in the oven for a long time during baking. Also, the amount of flour is effective in drying the pastry.
- Solid oil makes the cookies more cohesive. If you use solid oil, be sure to strain it.
- Remove the eggs from the refrigerator half an hour earlier to bring them to room temperature.
- Wash the raisins well before use and soak them in water for a few minutes to soften them.
- Sift the powdered sugar so that there are no large grains in it.
- Using butter makes it more fragrant and the taste of cookies better.
- When grinding sugar, put a piece of cardamom with the skin until it is completely ground with sugar (Cardamom gives a wonderful aroma to your cookies.)
Do not forget to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Shirini Keshmeshi recipe.