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Persian Rosettes | Window Cookies (nan panjareh)

These Persian Rosettes, nan panjareh (window cookies), are delicate treats. Similar to funnel cakes, they are deep fried and dusted with powdered sugar.

Persian Rosettes | Window Cookies (nan panjareh) by FamilySpice.com

Those that know me, know that I am quiet and private person. Although I have strong opinions, my blog is a place for me to express myself creatively, not politically. I am half Persian, half American with a Jewish and Bahai background. We lived in Iran when I was very young, and left for the U.S. right before the revolution in 1978. I grew up in Houston, Texas and my mother frequently dragged me to our neighborhood Presbyterian church during the turbulent Iran-Iraq war years seeking peace and prayer. And what do I do when I get older? I marry a very Americanized Persian man who was raised Muslim.

Although we may not follow any one particular religion, my husband and I are very spiritual and we have raised our kids to be respectful of other’s religions. We say our prayers together, we celebrate Christmas, Persian New Year and a few other random holidays. And about 3 years ago, several of us “nearly Jews” started to get together to celebrate Hanukkah.

Menorah by Familyspice.com

We celebrate with a potluck of the traditional meal: brisket, latkes, kugel, challah and such. The kids play with the dreidel (and video games!) and gamble with their chocolate coins. Those that know the Hebrew prayer, recite what they know and the candles are lit.

Brisket and Kugel for Hanukkah by FamilySpice.com

For dessert, I started bringing Persian Rosettes (nan panjareh). Their name translates to “window cookies.” They do look like intricate windows, don’t they?

Rosettes are a traditional pastry found in many countries: Sweden, Norway, Finland, Turkey, Mexico, Sri Lanaka, Malaysia and Iran. Similar to the funnel cake, the nan panjareh are deep fried and then dusted with powdered sugar. You use a rosette iron, though, to form the shape, instead of drizzling the batter haphazardly into the oil.

Persian Rosettes | Window Cookies (nan panjareh) by FamilySpice.com

Although the process is time consuming, the results are worth it. The rosette iron must be heated in the hot oil prior to dipping it into the batter. This allows the batter to stick to the intricate design of the rosette mold. Once dipped into the batter, you deep fry the rosette, shaking the cookie off the iron to continue cooking until golden brown.

The key to successful rosette-making is dipping the rosette iron into the hot oil right before you dip it into the batter – each and every time. We dust our rosettes with powdered sugar, but you can make a simple icing (powdered sugar with water) and drizzle that over your rosettes instead. One big difference between the Persian nan panjareh and other rosette recipes is that the Persian batter has no sugar. The sweetness is added after the cookies are fried.

rosettes_prep600

I fried these rosettes in extra virgin olive oil. Don’t think you can do that? Well, you can. You can read more about frying with olive oil here.

These beautiful rosettes resemble delicate snowflakes, which make them festive cookies for this time of the year. Perfect for a winter party, Christmas, Hanukkah or (if you are Persian) the first day of spring for Nowruz, the Persian New Year. A very multi-cultural treat, if you ask me.

Persian Rosettes aka Window Cookies (nan panjereh)

Author:

Laura Bashar

Although the Rosette can be found in many countries and cultures, these delicate cookies from Iran are scented with rosewater and dusted with powdered sugar. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2/3 cup cornstarch
  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 eggs, large
  • 1 TBS rosewater
  • 3 cup extra virgin olive oil, *
  • 1 cup powdered sugar
  • 3 TBS pistachios, finely chopped (optional)
  • 1 tsp crushed rose petals, dried, (optional)

Directions:

  1. Using an electric mixer, combine until a thick paste is formed:
    • 2/3 cup cornstarch
    • 1 cup all-purpose flour
    • 1 cup milk
  2. In a second bowl, whisk together:
    • 4 eggs, large
    • 1 TBS rose water
  3. Stir egg mixture into the flour mixture until combined thoroughly.
  4. In a heavy stainless-steel pot with high sides or deep fryer, heat to 380ºF/193ºC:
    • 3 cup extra virgin olive oil , *
  5. It is extremely important that the oil is hot and ready. Test the oil by adding a drop of batter to the hot oil. If it bubbles and turns golden brown in about 20 seconds, the oil is ready.
  6. Submerge your rosette iron completely into the hot oil and hold it down for 2 minutes until the iron is piping hot. If the iron is not hot, the rosette batter will not stick to the irons.
  7. Once heated, dip the hot iron into the batter. DO NOT COVER THE TOP OF THE ROSETTE MOLD WITH BATTER!! Allow the batter to go up the sides of your rosette form, but do not cover the top or you will not be able to remove the rosette from the iron.
  8. Quickly submerge batter-covered rosette iron into the hot oil. Bubbles will form and surround your rosette.
  9. After 5-10 seconds, gently shake the rosette off the iron and continue to fry until golden, flipping the cookie over to brown evenly. Use a knife or chopsticks to help slide the rosette off the iron. Rosette should be golden and finished frying in about 30 seconds.
  10. Using a slotted spoon, chopsticks or small strainer remove rosette from hot oil and place on a tray lined with paper towels to remove excess oil.
  11. Reheat rosette iron in hot oil and continue frying the rosettes in the same manner until batter is finished up.
  12. Periodically, remove any fried bits from your oil. Add more oil, as needed.
  13. If rosettes are browning too quickly and burning, reduce the heat of the oil.
  14. Once cooled, transfer rosettes to serving platter and dust with:
    • 1 cup powdered sugar
    • 3 TBS pistachios , finely chopped (optional)
    • 1 tsp crushed rose petals, dried , (optional)

Notes:

Serving Suggestions: Rosettes keep for 2-3 days in an airtight container. They will soften slightly, depending on how humid the environment is. You can crisp them up again in a toaster oven prior to serving if this happens.
Cooking Tips: * Yes, you CAN fry with extra virgin olive oil. Read more here. You can also use vegetable oil, if you prefer.

Prep Time:

Yield: 24 Cookies

Cook Time:

Total Time:


Persian Rosettes aka Window Cookies (nan panjereh) Detail

Persian Rosettes | Window Cookies (nan panjareh) by FamilySpice.com

Through food, we discover that all cultures across the world are not so different after all. Perhaps people of all religions can stop looking for what makes us different, and instead be pleasantly surprised to see how many similarities we all share.

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.