Khatoon (Nan) Panjereh (Persian Dessert) Recipe by cookpad.japan
Cooking Instructions 1 About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds. 2 Assemble the rosette molds. 3 Sift the cake flour. 4 Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle. 5 In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix. 6 Combine the two batters from Steps 4 and 5 and mix well. 7 Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side. 8 Soak the mold in heated oil and heat well so the batter will stick well. 9 Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold. 10 Deep fry the mold in 160℃ oil. 11 Shake the mold a bit while submerged in heated oil. The batter should slide off with ease. 12 They should look like this (if the oil temperature is too high, the batter won't slide off easily). 13 Once they turn crispy, flip them upside down and deep fry the other side. 14 When they're nice and crispy, remove from the pan to drain and cool. 15 After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold). 16 All finished! 1 About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds. 1 About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds. 2 Assemble the rosette molds. 2 Assemble the rosette molds. 3 Sift the cake flour. 3 Sift the cake flour. 4 Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle. 4 Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle. 5 In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix. 5 In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix. 6 Combine the two batters from Steps 4 and 5 and mix well. 6 Combine the two batters from Steps 4 and 5 and mix well. 7 Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side. 7 Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side. 8 Soak the mold in heated oil and heat well so the batter will stick well. 8 Soak the mold in heated oil and heat well so the batter will stick well. 9 Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold. 9 Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold. 10 Deep fry the mold in 160℃ oil. 10 Deep fry the mold in 160℃ oil. 11 Shake the mold a bit while submerged in heated oil. The batter should slide off with ease. 11 Shake the mold a bit while submerged in heated oil. The batter should slide off with ease. 12 They should look like this (if the oil temperature is too high, the batter won't slide off easily). 12 They should look like this (if the oil temperature is too high, the batter won't slide off easily). 13 Once they turn crispy, flip them upside down and deep fry the other side. 13 Once they turn crispy, flip them upside down and deep fry the other side. 14 When they're nice and crispy, remove from the pan to drain and cool. 14 When they're nice and crispy, remove from the pan to drain and cool. 15 After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold). 15 After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold). 16 All finished! 16 All finished! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls baked chicken with pineapple Janice's Reuben Crescent Bake Panda Express Honey Walnut Shrimp Yummy style Easy Peanut Butter Cookies Taco Seasoning baked chicken with pineapple Janice's Reuben Crescent Bake Panda Express Honey Walnut Shrimp Yummy style Easy Peanut Butter Cookies Taco Seasoning TUNA. 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