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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96 thoughts on “Rosettes / Window Cookies • Nan Panjereh’i • نان پنجره

  1. 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

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  2. 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

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    • 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.

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  3. 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

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  4. 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.

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  5. 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.

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  6. 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.

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  7. 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.

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  8. 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

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    • 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 )))

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      • 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.

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  9. 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.

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  10. 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.

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    • 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.

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