Nan panjereh was one of the first Persian sweets that my sister made for us at home, because we didn’t have an oven, and this pastry was easily prepared without an oven.
Remember, the aroma of this sweet permeated the house. We had a great nostalgic feeling. Of course, it was delicious, especially the powdered sugar sprinkled at the end of the recipe was unique.
This dessert is very easy to make and does not require any cooking skills. But it is better to follow the recipe of this cake because molding the base of this cake requires knowing the points mentioned in the article.
To make one of the most delicious traditional Iranian sweets, which has a very good taste, a soft and crispy texture, and the fact that you can use the beautiful appearance of this sweet to decorate the party table, stay with the cooking section of Meals Cook to provide you how to make a special nan panjereh.
For people allergic to milk, there is also a way to prepare this sweet without using milk, which we will mention below.
For: 4 people
Preparation time 15 minutes
Cooking time 60 minutes
How to make nan panjereh?
Ingredients:
| Confectionery flour | 1 cup |
| Milk | 2/3 cups |
| Starch | ½ cup |
| Rose water | 1/3 cup |
| Egg | 3 pcs |
| Vanilla | 1 tablespoon |
| Powdered sugar for decoration | as needed |
Instruction:
1. Mixing milk and starch:
Start the preparation of delicious noon panjereh by choosing a suitable spacious bowl. Next, pour the milk into the bowl, add the starch, and stir well until the starch dissolves completely.
2. Adding eggs:
At this stage, pour the rose water and vanilla into the bowl and mix well until they are uniform. Then, break one of the eggs into the bowl and stir until it is completely mixed with the ingredients again; add the next egg and stir.
3. Mixing the eggs:
Continue preparing ingredients for nan panjereh by adding the third egg to the bowl and mixing until they are completely uniform.
Next, pour the flour into the sieve and sift it little by little into the bowl containing the ingredients.
4. Adding flour:
To prevent the flour from becoming lumpy, it is better to sift it into the bowl little by little and stir well every time until a soft and smooth mixture is obtained.
But to cook this traditional sweet, the mixture must be smoothed using a strainer to create a smooth texture.
5. Putting the mold in the oil:
Now it’s time to go to the frying of this sweet. For this, put a suitable pan on low heat, pour oil into it, and let it heat up completely. Then put the sweet mold of this sweet in hot oil.
Put the mold in the oil for a few seconds so that the oil sticks to the walls of the mold.
6. Moulding :
Quickly put the heated mold into the dough so that the mixture sticks to the mold, and then put the mold into the oil. To separate the sweets, shake the mold so that the sweets are separated from the mold and fall into the oil.
Remember that the starch in the pastry cream becomes hardened quickly, so to avoid this, mix the cream every time.
7. Frying the pastry:
To cook a special noon panjereh, it is better always to put the mold in hot oil before use. Put all the ingredients in the oil to fry the sweets. Wait until both sides of the sweets are golden.
8. Preparation :
Take the fried sweets out of the oil and put them on a towel to absorb their excess oil. Next, decorate all the sweets with powdered sugar and put them in a serving dish.
Persian rosette pastry, like other Persian sweets for example, Nan Nokhodchi, Persian Ghotab, Persian Noghl, Haji Badam, Poolaki, and Sohan Asali is served with Khakshir, Persian tea, and Persian sour cherry tea.
How to prepare nan panjereh without mold:
The main attraction of Shirini panjereh is its beautiful and diverse types. One of the reasons for naming this sweet is its neat and uniform window-shaped appearance.
However, you can use sauce containers if you decide to make this pastry but don’t have a mold for it or want to avoid buying it due to a lack of time and patience. How to prepare this without a mold is very similar to the original recipe for this sweet.
Another way to prepare this sweet without mold is to use a pastry bag. The pastry bag allows you to pour the ingredients into the oil without needing a mold.
One of the ingredients in this sweet is starch, and below I have shared some of the benefits of starch from the NHS website.
Starchy foods are a good source of energy and the main source of a range of nutrients in our diet. As well as starch, they contain fibre, calcium, iron and B vitamins.
Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat.
Sourced: www.nhs.uk
How to make Shirini Panjereh with yogurt:
Another way to prepare this sweet is to use yogurt instead of milk. To prepare this sweet with yogurt, replace milk with yogurt in the recipe you got acquainted with at the beginning of the article.
Three-color :
To prepare three-color this sweet, first prepare the dough according to the recipe you learned in this article. Then as many colors as you want in each sweet, divide the dough into several parts and add the allowed edible colors to it.
History of nOOn panjereh(persian rosette passtry):
This sweet is one of the international sweets cooked and used in many countries, especially Scandinavian countries, as an official New Year’s sweet.
This sweet has been used in Iran in the past. Still, because some sources introduce this sweet as a traditional and authentic Iranian sweet, more reliable evidence about its history must be found.
Recipes in Scandinavian countries such as Norway and Sweden are known and used in many European and American countries.
The English name of this sweet is Rosette, but it has different names based on the country where it is made. For example, it is called struva in Sweden, and it is called Kuih Rose in China.
We should use a mold for making this sweet. The molds used to prepare rosette pastry are made of iron or brass with a patterned body and a long iron handle. These formats have different names based on their design, like butterfly mold.
The remarkable thing about these sweets is that they are used in many countries for the New Year or their religious holidays in Iran, Turkey, Sweden, Finland, India, China, Malaysia, Mexico, Norway, Bangladesh, America, etc. This sweet is cooked and prepared with almost the same basic ingredients.
Notes :
- The important thing for molding this sweet is that the mold should not touch the bottom of the pan.
- Do not put the mold completely into the pastry dough.
- Remember that these sweets do not have a long shelf life and should be consumed immediately.
- If the dough hardens, add water and rose water to the mixture.
- Be sure that the mold is hot before putting it in the dough. This should be repeated every time before dipping the mold into the dough. For ease of work, you can use several separate molds. Until the body of the mold is completely heated, the ingredients inside the mold will not get their shape, and the final result of the pastry will be deformed.
- If the number of nan panjereh you are preparing is large, there is a possibility that the oil will burn or its smell will change. Change the oil to avoid this problem. In addition to preventing the bad smell of sweets, an oil change is also necessary for health.
Did you like nan panjerei recipe?
- If you have experience eating Persian sweets, please say your comment.
- If you are looking for vegetarian food, I don’t suggest you this sweet.
- You can ask me questions about the nan panjereh recipe in the comments. I will answer your questions as soon as possible.
- if you make this sweet and love the taste of it, please share your pic with us on Facebook & mail.
