How to Make
Rosettes
(Persian Nan Panjareh)
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These Persian Rosettes, nan panjareh, are delicate treats. Similar to funnel cakes, they are deep fried and dusted with powdered sugar.
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Cornstarch All purpose flour Milk Eggs Rosewater Powdered sugar Oil for frying
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Dip rosette irons into hot oil first for 20 seconds. Then dip into rosette batter.
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Transfer batter coated rosette irons into hot oil and completely immerse.
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You want the cookies to lightly brown before you start to shake them off the iron.
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Once cookies are completely done, let them drain on paper towels and dust with powdered sugar.
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