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Nan Panjereh – Persian Rosettes is a traditional Persian cookie that is crisp and light. Once you learn the technique, it is easy and fun to make! Persian desserts and sweets are lightly aromatic and just sweet enough to make you happy. You can cook Khatoon (Nan) Panjereh (Persian Dessert) using 8 ingredients and 0 steps. Here is how you cook that.
Ingredients of Khatoon (Nan) Panjereh (Persian Dessert)
- Prepare 150 ml of Starch (or joshinko or shiratamako).
- Prepare 3/4 of flour Cake flour.
- Prepare 1 of Vanilla powder (or a little bit of vanilla essence) omit if using rose water instead.
- Prepare 4 large of Eggs.
- Prepare 100 ml of Milk (or rose water).
- It’s 1 pinch of Salt.
- Prepare 1 of Powdered sugar.
- Prepare 1 of Vegetable oil.
There's a Persian version called Nan Panjereh or Shirini Panjereh'i. To make this version of the cookie, rose water, starch, and rice flour are used. This cookie is one of the most special and delicious Iranian pastries that is often prepared during the Persian new year. Make the Nan Panjereh recipe now and enjoy the taste!
Khatoon (Nan) Panjereh (Persian Dessert) instructions
Nan Panjereh (nan: bread, panjereh: Window) main ingredients are eggs and flour and cornstarch. What Iranians/Persians call their traditional window cookies, nan panjereh'i, which is a thin, deep-fried pastry, made with intricately designed irons, is internationally known as 'rosettes'. According to Wikipedia, rosette is called struva in Swedish, and is of Swedish and Norwegian origin, traditionally made during Christmas time.. But Wikipedia does not go any further and give any. One big difference between the Persian nan panjareh and other rosette recipes is that the Persian batter has no sugar.