Persian•indulgent

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!

Ingredients

Quantities are shown as originally provided.

1
Mix the wheat starch and rose water in a bowl until forms a paste.
2
Add the eggs and beat using a whisk until fully combined.
3
Add the all purpose flour and mix until smooth. Let the batter sit at room temperature for 30 minutes.
4
Fill 1/3 of a saucepan with vegetable oil. Heat the oil until bubbles form around a toothpick touching the bottom of the pan.
5
Heat rosette iron by letting it stay in hot oil for 10-15 seconds.
6
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.
7
Fry each side of cookies for 30 seconds until golden. Take the cookie out and place it on a paper towel.
8
Repeat with the remaining batter until all the batter is used.
9
Dust some powdered sugar on top of cookies before serving.