Nan Panjereh or Rosette cookies are crispy and delicious treats that originate in Scandinavia. Rosettes are traditionally made during Christmas time. There’s a Persian version of these cookies called Nan Panjereh or Shirini Panjereh’i. To make Nan Panjereh, rose water, starch, and rice flour are used. In Iran, Shirini Panjereh’i is prepared and served on Nowruz days.
About This Recipe
Nan Panjereh is a very thin cookie deep-fried in oil and dusted with powdered sugar or sprinkled with crushed nuts. Made with a few pantry ingredients, you’re going to love these crispy sweet treats. They are shaped like stars, flowers, and snowflakes. You should use a rosette cookie iron to shape the cookie batter.
Why You Will Love This Recipe
- Uses pantry ingredients: These cookies are beyond easy to make and you can find all the ingredients already in your kitchen.
- Perfect for a Nowruz feast: These cookies are always popular at Christmas time in Scandinavian countries. In Iran, these Nan Panjereh cookies are known as one of the traditional cookies for the Nowruz celebration.
- Perfect for gifting: Looking for new Nowruz gift ideas for your friends and loved ones? Do you agree with the homemade crispy cookies that you made yourself? These cookies are perfect for a gift cookie box!
What You Will Need For This Recipe
- Rose Water: Rosewater has a unique aroma and is widely used in Middle Eastern and Persian cuisine, especially in pastries and sweet treats such as Nan Berenji, baklava, and Nan Panjereh.
- Starch: Starch is preferred for baked goods because no chemicals are used in its production. The pure and powdered version of starch is white, odorless, tasteless, and insoluble in cold water, and is used to create thickness in desserts, custards, porridges, and sauces.
- Rice Flour: Rice flour is one of the most used flours in Persian cuisine. This flour can be used to thicken soups and stews, as well as a substitute for wheat flour in cakes and biscuits. Since white flour is gluten-free, it is widely used in confectionery and gluten-free diets.
- Flour: Use all-purpose flour for these cookies.
- Eggs: Eggs add structure, color, and flavor to the cookies.
- Powdered sugar: After frying the cookies in oil, let them cool a little and sprinkle powdered sugar on them.
Step-by-Step Instructions
- In a bowl, mix the starch, rose water, and cold water until smooth.
- Add the eggs one by one to the mixture and mix with a whisk until the batter is smooth.
- Sieve rice flour and white flour and add to the batter. Mix until smooth
- Heat oil in a deep and heavy saucepan.
- Before dipping the iron into the cookie batter, first put it in the hot oil to warm it up a little.
- Drain excess oil from the iron and dip it into the batter.
- The batter should not rise above the edges of the iron, otherwise, the rosette will not come out from the iron.
- Fry the cookies in oil for a few minutes until golden.
- Gently remove the rosette cookie from the iron with a fork or a knife and place it on a paper towel.
- Repeat the steps by heating the rosette iron in oil and then dipping the iron into the batter and frying the cookies until all of the batter is gone.
- Sprinkle Nan Panjereh cookies with powdered sugar.
Expert
- Nan Panjereh has specific iron molds. The Nan Panjereh mold has various designs and shapes. This rosette has a wooden handle that is screwed to the iron.
- One of the main problems with making rosette cookies is that the batter sticks to the iron. To solve this problem, you must first make sure that the iron is clean because the dried batter can cause cookies to stick to the mold.
- When frying the cookies, the iron should be hot enough (not too hot). Then dip your iron into the batter. Take care not to let your batter come over the top of the iron, otherwise, the cookie will not come off.
FAQs
Why Did My Nan Panjereh’i Cookies Get Soggy?
Make sure the oil is hot enough and give the Nan Panjereh’i cookies enough time to fry until they are golden and crispy.
How Do You Store Nan Panjereh Cookies?
Ensure that your cookies are completely cooled. Store leftovers in an airtight container in the fridge for up to 1 week.
Did you like the Nan Panjereh recipe? Try my cake Yazdi Recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- ⅔ cup of starch
- 2 tablespoons rose water
- ⅓ cup water, cold
- 4 eggs
- ½ cup all-purpose flour
- 2 tablespoons rice flour
Instructions
Step 1
In a bowl, mix the starch, rose water, and cold water until smooth.
Step 2
Add the eggs one by one to the mixture and mix with a whisk until the batter is smooth.
Step 3
Sieve rice flour and white flour and add to the batter. Mix until smooth.
Step 4
Heat oil in a deep and heavy saucepan.
Step 5
Before dipping the iron into the cookie batter, first put it in the hot oil to warm it up a little.
Step 6
Drain excess oil from the iron and dip it into the batter.
Step 7
The batter should not rise above the edges of the iron, otherwise, the rosette will not come out from the iron.
Step 8
Fry the cookies in oil for a few minutes until golden.
Step 9
Gently remove the rosette cookie from the iron with a fork or a knife and place it on a paper towel.
Step 10
Repeat the steps by heating the rosette iron in oil and then dipping the iron into the batter and frying the cookies until all of the batter is gone.
Step 11
Sprinkle Nan Panjereh cookies with powdered sugar.
