The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Nan Panjereh – Persian Rosettes are traditional Persian cookies that are delightfully crisp and light. Once you master the technique, making them becomes both easy and enjoyable!
Nan Panjereh – Persian Rosettes
Course: DessertCuisine: PersianDifficulty: EasyServings
5
servingsPrep time
10
minutesCooking time
40
minutesCalories
17
kcalIngredients
1/3 cup wheat starch
4 tbsp rose water
3 eggs
2/3 cup all purpose flour
vegetable oil , for frying
Directions
- 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.
Notes
- 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.
- 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.
