How to Prepare Nan e Berenji Without Oven Recipe

nan e berenji is one of the best and most authentic sweets, which is also known as the most important souvenir of Kermanshah . This Persian sweet, which has a worldwide reputation has always been popular with sweet lovers and is still widely demanded by people.

The tempting aroma and good taste of this sweet have made many people not pass it easily and buy it for themselves and their family members.

It is impossible that you have not heard the name of nan e berenji pastry. For those people who like to know the history of this sweet, we must say that this sweet dates back to 150 years ago.

Noon berenji is one of the popular Persian sweet like,shirini gerdooee, nane nokhodchi,shirini keshmeshi, and noon khamei.

Nan e berenji authentic souvenir of Kermanshah:

Kermanshah has always been famous for the production of various types of high-quality sweets, including kak,nan e berenji, and nan khormaei.

Kermanshah nan e berenji, which is produced using rice flour, egg yolk, rose water, green cardamom powder, salt, purslane, saffron, and other such ingredients, is one of the sweets that smell can be crazy for anyone.

At the same time in the production of this sweet, Kermanshahi oil or animal oil is used which can increase the sweetness of the nan e berenji more and more.

History of nan e berenji:

Maybe you are among the people who are curious to know the history of rice bread. This delicious sweet is 150 years old and its production dates back to the Qajar era.

In the distant past, because Kermanshah was located on the road of the Silk Road and many travelers and caravans passed through this route, the people of this city thought of producing some kind of sweets to increase the strength of the travelers.

They created this popular sweet by combining several ingredients such as rice flour, oil, etc and since then, the production of this sweet has continued.

According to some people, tired travelers used to eat this sweet to increase their physical strength. In addition, they used to buy this sweet as a souvenir for their family and friends because nan eberenji was one of the lasting and non-perishable sweets that could stay with travelers for more than a month.

For this reason, the fame of this sweet was heard in all the cities of Iran during the Qajar era and everyone wanted to use these sweets. There are different types of nan e berenji:

1. Simple nan berenji
2. Saffron nan berenji

Properties of nan e berenji:

If we go through the history of Kermanshah nan berenji, we will come across different properties of this sweet for the body. Today most people who have a weak body or suffer from weight loss, widely use nan berenji.

This sweet with its calories causes the accumulation of fat in the body of thin people and can contribute to their weight gain to a large extent.

In addition, the warm and sweet nature of nan berenji has made the uterus to be strengthened, the intestines to be cleansed of any infection, the skin regain its health, and the heart in the human body stay away from any disease.

Among the other properties of this sweet, we can mention the presence of purslane, which purifies the blood and solves problems in the body’s internal systems.

Of course, you should know that you should not eat too much of this sweet because if you have blood sugar or if your liver is fatty, the oil in nan berenji may cause these diseases to recur.

In some cases, people with sensitive bodies have experienced nausea after using this sweet. So be careful when consuming these sweets.

Characteristics of good nan e berenji:

The rich history of nan berenji is a good indication that this sweet is perfect and popular, but you should pay attention to some important points in this regard when buying so that you can finally buy the best nan berenji.

You can enjoy this sweet on various holidays and occasions and use it along with iranian tea and all kinds of drinks. One of the characteristics of good nan berenji is that it has a fresh taste. In addition, high-quality nan berenjis are that use animal oil instead of solid oils in their structure.

One of the other points in this field is the type of packaging and the beauty of its design. Most of the people who buy Kermanshah nan berenji, use this sweet as a souvenir, in this case having a stylish and beautiful appearance can be very desirable for the audience.

You should also know that the sweetness of nan berenji must have a good smell and look pale yellow to prove its quality.

Now to see the complete and step-by-step tutorial on how to make Kermanshahi nan e berenji, stay tuned to meals cook website.

How to make nan e berenji? (Nan e berenji recipe)

For: 8 people

Preparation time: 24 hours

Cooking time: 15 minutes

You can also read kolompeh kermani recipe.

Ingredients for nan e berenji:

Instruction:

1. To prepare nan e berenji sweets, first we melt the solid oil and put it in the refrigerator to set and then take it out of the refrigerator and keep it aside until it adapts to the kitchen temperature.

2. If you use butter, first take it out of the refrigerator and leave it in the environment until it becomes soft and use it. When it melts, pour it into a bowl and add powdered sugar.

3. Then we mix it with a mixer for 10 minutes until the oil melts and then we separate the egg yolk from the white and pour the egg white in a bowl and add 1 spoon of powdered sugar to it and mix it with an electric mixer.

We mix it until it turns white and takes shape and then we add it to the ingredients.

4. Then we add rose water (first we mix rose water with 2 tablespoons of water and then add) and cardamom.

(if you pound the cardamom and pour it into the ingredients, add as much as the tip of the spoon) to the ingredients and again We mix it slowly for 5 minutes until it becomes sweet and has a good texture.

5. We take 2 tablespoons of rice flour and instead add two tablespoons of white pastry flour to it sift the rice flour twice and add it to the ingredients little by little mix the ingredients with a spatula in one direction and add the flour in the same way until the dough is formed and becomes cohesive.

6. Then we divide the dough from the middle into two equal parts and add saffron to one part (simple and saffron sweet) and knead it well until it is completely absorbed by the dough put each dough in separate bags and tie them.

7. Then we put it in the refrigerator to rest for 24 hours. After this time, we take out the bags containing the dough from the refrigerator and place them in the environment for 1 hour to adjust to the ambient temperature.

8. We turn on the oven and put it on 160 degrees Celsius to heat it for 15 minutes. We put grease-proof paper on the bottom of the tray and knead the dough a little and we take from each one about the size of a walnut.

9. Then we roll them with our hands until they look like a circle and we arrange them in a tray we create any design on them with a stamp or a mold and we pour some purslane on them and put the tray in the oven. Let the sweets cook for 15 minutes.

10. When the sweets are ready, we take the tray out of the oven and let the sweets cool down (because they are hot and they are eaten quickly) and then slowly put nan e berenji sweets in the desired dish and enjoy.

How to prepare nan e berenji without an oven:

To prepare nan e berenji without an oven, you should put two layers of oil paper on the bottom of the pan on both sides and put it on the spreader flame until it is heated.

Then put the pastry on the oil paper and close the lid of the pan. Leave for 30 minutes until the cookies are cooked, then remove them from the paper when they are completely cooled.

Notes for nane berenji:

• No special conditions are needed to store this sweet, you just have to put it in a closed container. Avoid putting sweets in the refrigerator.
• You can cook this delicious sweet in the oven or without the oven.
• If you want your nan berenji taste to be saffron, you should add a tablespoon of saffron that you have already brewed to the ingredients and if you want your nan berenji to be chocolate, prepare a spoonful of cocoa powder and add it to the ingredients.
• You can also prepare this sweet without saffron and cocoa powder. This type of sweet is the simplest model.
• Note that the amount of cardamom mentioned in the recipe must be pre-ground. You can also use a small number of black seeds or purslane seeds to decorate the nan berenji.
• All the mentioned amounts are different depending on the number of sweets you want to make and they can be increased or decreased in an equal proportion.
• If you have Kermanshahi oil, you can take it smooth and use it or you can also use butter but the shelf life of the sweets will be shorter.
• Do not pour more rose water because it will dry and crack the sweet.
• During the resting time, the rice flour absorbs the water and the final quality of the pastry increases.
• If the dough is dry after resting, add a spoonful of water and if it is loose, add some rice flour.
• It is better not to use a special oven tray to prepare cookies because it makes the color of the cookies darker.
• The nan e berenji is ready when it moves easily on the tray.
• Allow the cake to cool completely, then remove from the tray.