Rosettes / Window Cookies • Nan Panjereh’i • نان پنجره

Rosette Nan Panjereh  Fae's Twist & Tango

What Iranians/Persians call their traditional window cookies,  nan panjereh’i,  which is a thin, deep-fried pastry, made with intricately designed irons,  is internationally known as ‘rosettes’.  According to Wikipedia, rosette is called struva in Swedish, and is of Swedish and Norwegian origin, traditionally made during Christmas time.  But Wikipedia does not go any further and give any historical data or how it came about.  In my opinion, the origin of rosette is debatable.  After visiting the city of Xian in China, where  Silk Road  caravans originated and began in 200BC during Han Dynasty, I learned that just because something has been in certain countries’  traditions, cultures, cuisines for ± 2000 years, does not really mean that it originated there.

Rosette Irons

There are many other countries that consider rosettes their traditional dessert. Among them are:
° In Finland, rosettes/tip-paleivät may be served at Vappu/May Day celebration.
° In Ukraine, rosette is called khrustiki (crunchies)
° Turkish and Malaysian/Muslim rosettes/demir tatlısı are traditional pastries.
° In Mexico, they are called buñuelos.
° In the southern Indian state of Kerala, achappam are made for special occasions.
° Sri Lankans call them kokis.
° And, In Iran, nan [1] panjereh’is/window-cookies are served especially during Naw-Ruz.

[1]  In Farsi and some other languages, the word  ‘nan‘  means both  bread and cookie.

Rosettes / Window Cookies • Nan Panjereh'i • نان پنجره

  • Servings: 48 cookies
  • Time: 1½ ~ 2 Hrs
  • Difficulty: Diffucult
  • Print

Recipe by:   Fae’s Twist & Tango   (fae-magazine.com)

Rosette Nan Panjereh Fae's Twist & Tango INGREDIENTS

For the batter
•   4  eggs
•   3 Tbsp  granulated sugar (authentic Iranian recipe does not use sugar)
•   128 gr/1 cup sifted, unbleached, all-purpose flour
•   64 gr/1/2 cup sifted, corn starch -or- sifted, unbleached, all-purpose flour
•   pinch (1/16 tsp)  salt   (authentic Iranian recipe does not use salt)
•   2 Tbsp rosewater (may be substituted by 1½ Tbsp water + 1 tsp pure vanilla extract)
•   high smoke point vegetable oil for deep frying

For garnish
•   43 gr/1/3 cup confectioner’s sugar
•   ½ ~ 1 tsp ground cardamom
•   20 gr/2 Tbsp coarsely ground, unsalted pistachios (optional)

DIRECTIONS

◊  Using an electric beater, on high, in a large bowl, beat the eggs and sugar until light in color and foamy (3~4 minutes). Lower the speed of the beater to lowest, as the beater is running, gradually sprinkle the flour, corn starch, salt, rosewater. Stop the beater and using a silicone spatula, scraping the sides and bottom of the bowl, mix well. Cover the bowl and let the batter rest in the refrigerator for 30 minutes.

To fry rosettes:
◊  See important tips below[2]. Also view this 1 minute  video  before continuing to read, to get some idea how it is done.

◊  Attach rosette iron(s) to handle.

◊  Heat 5cm/2″ of oil in a 4qt/4L, preferably a solid, stainless-steel saucepan/pot (at least 10cm/4″ deep) on medium-high heat, until a deep-frying thermometer registers 180°C/360°F, or do the ‘bread test’ [3].  Dip iron(s) into oil to heat for 2 to 3 minutes. Remove the iron, drip off or blot on paper towel. Carefully dip hot iron into batter just below the top edge (it sizzles), do not allow batter to coat the top. Completely submerge iron in oil and continue frying until lightly golden and no more (not brown) 25 ~ 30 seconds. Shake the rosette iron in the submerged oil. This will help the cookie separate from the iron and  be easily lifted out. If rosette pops off the iron and falls into the oil, use tongs or chopsticks to retrieve it. Remove iron from oil and gently remove rosette, using a fork if needed (I use one wooden chopstick). If necessary, use a knife edge to scrape off any excess batter formed at the top to release the rosette.

◊  Flip fried rosettes upside down onto a tray lined with paper towels to drain and cool.

◊  Re-heat the iron each time, before frying the next rosette.  Stir the batter after 4 ~ 5 rosettes, to retain the consistency of the batter throughout. If the batter has thickened, add 1 Tbsp of water and stir well. Continue until batter is finished.

◊  Whisk confectioner’s sugar and cardamom together and set aside. Once the rosettes are cooled, before serving, using a hand-held, fine strainer, sprinkle both sides with cardamom-sugar. Plate them on a serving dish and sprinkle with pistachios.

~  نوش جان  •  Noushe jan!  ~    &    ~  Smaklig Måltid!  ~

[2] Tips for successful and safe deep-frying:

◊  Always keep the saucepan’s lid nearby. If the oil ignites, cover with the lid to extinguish the flames. Fill the pan with just enough oil, it is easier to manage and there is less risk of it bubbling over.

◊  Do not exceed 180°C/360°F  when deep-frying.  If the oil begins to smoke, it is too hot. If the oil is too hot, the rosettes will turn brown and if too cool, they will be oily.

◊  [3] Check the temperature with a thermometer or do the ‘bread test’.  Place a cube of white bread in the hot oil. If it turns golden brown after about 1 minute, it is the right temperature.

◊  Initially, heat the rosette iron in the oil for 2 ~ 3 minutes, so that the iron is heated through. This makes the cookies crunchy inside and out. It also helps the cookies to slide off of the iron while frying (or after). Heat the iron between each pastry.


Rosette Nan Panjereh Fae's Twist & Tango

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102 comments

  1. Wow! They look so airy and stunning! The history is also interesting!

  2. Dear Fae, Thank you for your answer, i tried the translation and it’s good !!! I can test all yours recipes !!! Really tank you for your blog ! Boos :) Faté

  3. faté · · Reply

    Hello, Thank you for this recipe. Do you have it translated in French please. I do my best to translate the ingredients but I have problem with the directions. Thank you so much, Take Care, Faté

    1. Hello Dear Faté, Thank you for your ‘follows’ and messages. I am not proficient in French. However, I do have a ‘TRANSLATION’ button at the top, right corner of my blog. Click on it. Pick the language and then go to the post you like. I hope the translation is adequate enough for you. :) Fae.

  4. These are just too amazing, Fae! Wow!

  5. Wow these looks so pretty and neat – never seen anything like them before! Thanks for sharing =)

  6. thats the unique and beautiful shapes i ever seen apart from the round shapes we used in our culture for new year. Thanks for sharing your special snacks…simple gorgeous

    1. Thank you for your kind words, Jong. :)

  7. I had never heard of them before but now I’m totally in love! Simply gorgeous!

    1. They sure are beautiful and decorative on the table, Erika. :)

  8. These look so delicate and pretty, I have never had them before will definitely try making them and all the history that you have shared is amazing.

    1. Please do give it a try and share it with your girlfriends over tea! :D
      P.S. I posted the photo of the irons, you should be able to obtain at any commercially successful kitchen stores.

  9. Wow, these are incredibly precious!! I can imagine it took a lot of patience and skills to make these!! Lovely! ;-) Although not the same, they do remind me of the “Carnival Cakes” or “Feuilles de merveilles” we have in Switzerland during this time, the Carnival. It’s also a deep fried pastry, in a rosette form (although not so delicate like this, it’s more like a complete, round “rosette sheet”) and then topped with lots of powdered sugar. I really loved to eat them as a child, now more in moderation ;-) Thanks for sharing! hugs, Sylvia

    1. I know what you are talking about. We have a similar sweets and call them ‘gush’e fil’/elephant ears. :D ))) I shall make those one of these days.

  10. Both my mother and grandmother made these… thank you for reminding me of these beautiful, delicate wonders.

    1. I’m so glad that these rosettes brought back fond nostalgic memories. :D

  11. These are so light and wonderful. I haven’t made them in years. (Hope I still have the irons.) Absolutely love the idea of rosewater (which I DO have), cardamom and pistachios. G

    1. I hope you can find your rosette irons! :D

  12. Your rosettes are so masterfully executed! We have some fried sweets but to be honest I don’t know if these beauties are also made in my country. I have to look into it. I enjoyed watching the video. The tool to make rosettes is so special.

    1. I wonder if it was one of those things that happens by chance and results in further innovations. :D )))

  13. How very beautiful Fae, I have never seen anything so beautiful !

    1. Oh Dear Lea, coming from you, I am so happy! They are truly elegant.

  14. When my mother-in-law was alive, she used to make these every Christmas. I love them, they are a light as air. Yours sound very special with the cardamon and the pistachios.

    1. Oh how lovely, Karen. Did she have a Scandinavian background?

      1. No Fae, she was Italian. I was hoping in the comments that someone might have mentioned it being made as part of Italian Christmas traditions too.

      2. Do you know what it is called in Italian? I will certainly add it to the body of the post.

      3. Well it appears this has gotten interesting. I asked my husband if he remembered a name for them and he said he didn’t. He said his mother got the recipe from his German Grandmother. He said his mother made at least four different designs…your butterflies, stars, one that reminded him of snowflakes, and one that was like a little cup.

  15. We used to make these in Ukraine too. I even have the iron. ;)

    1. What do you call them in your Language? :D

      1. we call them “khrustiki” that interprets as “crunchies”

  16. My goodness, Fae. These are absolutely stunning. You really are a wonder. They are so delicate and beautiful and to finish them with a touch of pistachio and cardamom, I just want to reach in and grab one. You really never cease to amaze me. Stunning.

    1. Amanda, You are too kind. Cardamom adds a elegant aroma and pistachios adds color and burst of taste. :D

  17. oh my gosh! these are just too beautiful! LOVELY!

  18. Fae, I din’t know about window cookies, they are lovely!!!I love traditional recipes… Thank you for this wonderful post!

    1. Good to see you Serena and thank you for the comment. :D

  19. These look wonderful Fae, but too much trouble for me to ever make. I would happily eat them if someone else were to make them though.

  20. Wow, this is a masterpiece! Gorgeously done.

  21. Cardamom is one of my favorite spices, and I bet these cookies are wonderful. I could eat about two dozen right now!

  22. Some of my favorite flavors here, and these look so delicate and beautiful.

    1. They are delicate, but not fragile. Mmm the smell of subtle cardamom wets the palate. :P

  23. Wow!!! Beautiful!!!

  24. afracooking · · Reply

    These are stunningly beautiful! So delicate! I just see one thing wrong with them: they are too pretty to eat :-)

  25. So pretty and delicate looking.

  26. Wow! Those look incredible!

  27. Hi Fae, lovely to read your post. I remember trying something pretty and much like this in Kerala, very tempted to try them again after reading your post. Thanks for sharing x

    1. Yes, achappam in Kerala served at special occasions! Do give it a try, and have it with tea chatting with a friend! :D

  28. These are so beautiful. I may never make them as I do not have the decorative irons, but I appreciated reading about the technique. Lovely!

  29. They are so beautiful, Fae. ;)

  30. Exquisite! So fine! I love them.. To the point that I would almost be afraid to eat them :-) So interesting to have a bit of historical background as well!

  31. Fae, seeing these brought back beautiful memories of my mother making them for us when we were young. She had the flower shaped mould. They are so light and crispy and best eaten straight away. Thank you for sharing the recipe.

    1. Food is so much a part of our memories and comfort. I’m glad that you reminisced some nostalgic memories. :D

  32. It’s such so interesting! Lovely cookies that I haven’t seen it before, thanks for all the information! :)

  33. Wow these look beautiful and I’m sure they must taste great too

  34. They look amazing!!! Absolute works of art!!

  35. Another masterpiece, Fae!

  36. So dainty and delightful…

  37. They did this once in my Louisiana elementary classroom but they were Swiss? Very same thing though on irons and deep fried with powdered sugar.

    1. How interesting, and what a wonderful way of teaching world cuisine to the children. Especially that they can eat them soon after. :P

      1. We did and the funny thing is I was just studying teaching culture to children for my schooling. lol
        Small world indeed.

  38. These are amazing Fae, I’ve never seen cookies so beautiful! and with rosewater and cardamom added they must taste incredible too!

  39. They are amazing and they look so light.

  40. Wow, these cookies look so beautiful!! You always impress me, Fae!

  41. These look beautiful Fae. I love the butterflies and the hearts! Eaten them so often as kids….and forgotten about them. Thanks for bringing back nostalgic memories.
    It wd be interesting to know the origins. We have an eggless cookie called nan khatai, in India. Probably also a Persian influence.
    R

    1. I looked up nan khatai. We sure do have cookies like that and I wonder. We have many other egg-less cookies made of rice, chickpeas, almonds… Apparently, Persians are the ones who invented cookies. I have a little history in my Amish cookies post. :D )))

      1. I’d always wondered about the nan khatai, and when you wrote about nan panjerehi, it sorta occurred to me that they probably were a Persian delicacy adopted by Indians. So much of our food is actually fusion food as there were always travellers passing through India.

  42. Very pretty and unique! :)

  43. This posting made my heart happy. I know and love these cookies as rosettes, so it was lovely to learn about their other incarnations. I look forward to trying your recipe; I am eager to taste them with rosewater.

    1. Although once fried, you don’t smell the rosewater as much, but you sure do smell it while cooking. The cardamom-sugar really does wonders to the final taste.

  44. These look absolutely amazing! So delicate and intricate! Thanks for introducing me to a new type of sweet!

  45. So delicate and beautiful! Really lovely.

  46. Beautiful Fae, so delicate, they almost have an ethereal quality

  47. Those look amazing!

  48. What beautiful cookies!

  49. Fae, A beautiful history of the rosette! So fascinating. And, my those, beautiful nan panjerehi. Is Naw-Ruz approaching? Such a gorgeous photo and delectable dish, my friend. Take good care, Shanna

    1. Thank you Shanna. Yes, Naw-Ruz is fast approaching, and it is on March 21 (equinox happens sometime on March 20). From about this time, I get into Naw-Ruz mode and try to put together a number of relating posts. :D

  50. Ohhh, they look wonderful! I’ve never tried anything like this before – thanks for sharing.

  51. These are just amazing!

  52. wow! Fae, I am amazed by your vast culinary skills! These cookies look so light and airy and delicious. I was so surprised to see this rosette cookie contraption (not sure what its called) ..in Kerala (a part of India) they make a traditional cookie which are called acchapams. I never tried making them since I didn’t have that mould. But now I will try using these rosette moulds.

    1. These molds are called rosette irons. I have mentioned about Kerala’s achappam in my narrative. I believe rosette irons may be used for achappam, as the mold are very similar. These molds are available at every kitchen ware store. The ingredients of achappam are a little different, using raw rice powder and coconut milk. I hope we will see it posted in your blog someday.

  53. Work of art…beautiful!

  54. Such pretty cookies!

  55. these are the most stunning cookies I’ve ever seen! Superb.

    1. Wow, coming from you, I am honored. Thank you! :D

  56. They look amazing! I’ve never tried fried dough! I’ll definitely have to try it out! Thanks

  57. Beautiful! they are perfect …those cookie seem to be so light and crunch… I’d love to have one of those right now for my tea…

  58. WOW – I am so in awe of these. You make them look simple but there is an art here. Yours look so perfect. Fae these really are extra special.

    1. Thank you, Maria. I think, the artist are the ones who made the irons. I/we are the scientists who have to measure the ingredients, create the exact temperature and time it right! :D )))

  59. They are beautiful :)

  60. They are gorgeous, I have never heard of these before and what a fantastic tool to make them with, I LOVE fried dough. The history is also interesting. Beautifully done Fae.

    1. I am surprised, Suzanne. I learn so much from you. Thank you for the words of encouragement.

  61. They’re gorgeous!

  62. ciao! so interesting and no doubt delicious. thebestdressup

  63. Gorgeous! They look melt-in-your-mouth yummy!

  64. Oh wow Fae, these are stunning! Bet they taste good too xx

  65. So pretty Fae!!

  66. Gorgeous! And, educational too. Thanks!

  67. These are so beautiful!

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