Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, persian rosette cookies (noon panjereh). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

The most important tip for making Nan Panjereh - Persian Rosettes is to let the rosette iron get hot in oil before dipping it in the batter. When you dip the iron rosette in the batter, the top edge of the iron is even with the surface of the batter (you can see it in the video). The first couple of Persian Rosettes may not turn out well but don't worry, because that's how they are. One of the traditional Iranian cookies that is very similar to Rosette cookies , is called ' Naan or Noon Panjereh نون پنجره '.

Persian rosette cookies (Noon Panjereh) is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Persian rosette cookies (Noon Panjereh) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook persian rosette cookies (noon panjereh) using 7 ingredients and 24 steps. Here is how you can achieve it.

The ingredients needed to make Persian rosette cookies (Noon Panjereh):

1. Make ready 1 cup all purpose flour
2. Take 1 cup milk
3. Prepare 1 tsp sugar
4. Get 1 tsp salt
5. Take 1 tsp Vanilla extract or almond extract
6. Make ready 2 eggs
7. Prepare Food colouring

Stir egg mixture into the flour mixture until combined thoroughly. According to Wikipedia rosette cookie is Scandinavian cookie. Rosette cookie is popular and traditional cookie in many countries such as Norway, Finland, Ukraine, Mexico, India, Iran, Turkey, Columbia. Rosette cookies are crispy and delicious cookies of Scandinavian origin.

Instructions to make Persian rosette cookies (Noon Panjereh):

1. Sift the flour. Next, in a bowl add all ingredients. Whisk together until smooth.
4. Using a strainer and strain the batter to make sure there is no lumps.
6. If you want add food colouring to batter and make coloured rosettes.
7. In a pan, heat up the oil about 375 degree. Place rosette iron in deep hot oil for 2-3 minutes.
8. Take it up and let it drain on kitchen paper towel and then dip in batter but DO NOT LET GO TOP OF THE IRON MOULD, and then dip immediately into the hot oil. - Fry until golden.
9. Move out of pot and place over paper towel to drain oil. Reheat the iron mould again before cooking next cookie.
11. Dust and sprinkle powdered sugar, or cinnamon and sugar or topping with jam and serve it :)
23. Ingredients
24. Iron mould

Rosette cookie is popular and traditional cookie in many countries such as Norway, Finland, Ukraine, Mexico, India, Iran, Turkey, Columbia. Rosette cookies are crispy and delicious cookies of Scandinavian origin. Rosettes are traditionally made during Christmas time. 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.

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