NAN PANJEREH

Nan Panjereh is a traditional Persian pastry known for its delicate, flaky texture and rich flavour. The name "Panjereh" which means "window". The pastry is often sprinkled with sugar for added sweetness, making it a popular treat in Persian households.Nan Panjereh is commonly enjoyed with tea on festive occasions as Nowruz(Persian New Year)

Nan Panjereh – Window Cookies (Persian Rosettes)

Ingredients:

• 150g plain flour

• 75g corn starch

• 50ml rosewater

• 175ml milk

• 3 large eggs

• 1 tbsp vanilla sugar (or 1 tsp vanilla extract)

• Powdered sugar (for decorating)

• Vegetable oil (for frying)

Instructions:

1. In a bowl, combine the milk and corn starch. Mix well until the starch is fully dissolved.

2. Add the rosewater and vanilla sugar (or extract) to the mixture and stir to combine.

3. Crack the eggs one at a time into the bowl, mixing well after each addition.

4. Sift the plain flour into the mixture, then use a hand mixer or whisk to blend everything until smooth and lump-free.

5. Heat oil in a deep pan over medium heat. Test the temperature by dipping a small amount of batter into the oil – it should sizzle gently when ready.

6. Place the cookie mold into the hot oil for about 30 seconds to heat it up.

7. Carefully remove the mold from the oil and dip it into the batter, ensuring it’s fully coated but not overfilled.

8. Quickly return the coated mold into the hot oil, allowing the dough to loosen and fry until golden brown and crispy, about 2-3 minutes.

9. Once golden, remove the cookies from the oil and drain them on paper towels.

10. While still warm, dust generously with powdered sugar.