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.
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  panjereh’is/window-cookies are served especially during Naw-Ruz.
 In Farsi and some other languages, the word ‘nan‘ means both bread and cookie.
Rosettes / Window Cookies • Nan Panjereh'i • نان پنجره
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
For this recipe, you need rosette irons.
For the batter
• 4 large eggs
• 3 Tbsp granulated 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
• 2 Tbsp rosewater (may be substituted by 1½ Tbsp water + 1 tsp pure vanilla extract)
• high smoke point vegetable oil for deep frying
• 43 gr/1/3 cup confectioner’s sugar
• ½ ~ 1 tsp ground cardamom
• 20 gr/2 Tbsp coarsely ground, unsalted pistachios (optional)
◊ 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 (don’t over beat). Stop the beater and using a silicone spatula, scraping the sides and bottom of the bowl and combine. Cover the bowl and let the batter rest in the refrigerator for 30 minutes.
To fry rosettes:
◊ See important tips below. Also view this 1 minute video before continuing to read, to get some idea how it is done.
◊ Attach rosette iron(s) to handle. Have a tray lined with paper towels to drain and cool rosettes. If using 2 rosette irons as seen in the photo, pour the batter in a wide enough dish to be able to dip both irons at the same time.
◊ 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’ . Dip iron(s) into oil to heat for 2 to 3 minutes. Remove the iron from oil, 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. If rosette does not separate from the iron in the oil, 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.
◊ Place fried rosettes hollow side down onto a tray lined with paper towels to drain and cool.
◊ Re-heat the iron each time for a several seconds, 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.
~ Noushe jan • نوش جان & Smaklig Måltid! ~
 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.
◊  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 for a several seconds between frying each pastry.
◊ Rosettes are best within 1 day, but can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for no more than 2 days.
So, what’s cooking in your kitchen?