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