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Nan panjereh, Window Cookies or Khatun Panjere (Dari), is a type of sweet with an Anglo-Indian background and has been known by the name Monagha (مُنَقّا) since ancient times in Iran, especially in Yazd, like Baghlava and Cake Yazdi which we explained it for you in The Cookery Magazine.
Ingredients for making Nan panjereh | Rosettes
Its ingredients are white wheat flour, eggs, starch powder, rose water, and oil, which is decorated with sugar dust.
|Tip of a tablespoon
|As much as needed for decoration
|As much as needed
Recipe for making Nan panjereh | Rosettes
The first step
To prepare a delicious nan panjereh, first pour cold milk into a suitable bowl, then add starch to it and mix well until the starch dissolves completely in the milk. Add rose water and vanilla to the bowl and stir a little until they are uniform along with milk. Next, add one of the eggs and mix with the ingredients, then add the next egg and mix.
The second step
In the same way, we add eggs one by one to the dish and mix. Now, so that the flour does not lump, we sift the flour over the ingredients in the bowl and slowly combine the ingredients until they are well mixed together.
The third step in cooking Nan panjereh
After we have mixed all the flour with the ingredients, we have to filter the pastry cream so that there are no impurities. After smoothing the pastry evenly, we put a suitable pan on the heat.
The fourth step
Now pour some special frying oil into the pan and let it heat up well. Note that the heat under the pan should be mild, but the oil should be completely hot when adding the creamy ingredients to the pan.
The fifth step
At this stage, we put the special nan panjereh mold in the oil for a few seconds to heat it up a little; then, we put it in the container containing the pastry so that the pastry is absorbed into the mold. Now we quickly put the mold in the pan.
The sixth step
At this stage, we shake the mold slowly so that the sweets come out and fall into the pan. Note that when frying sweets, the mold must be in the pan continuously so that it does not cool down and we do not delay for the next sweets.
The seventh step
After the sweets become a little golden, we take them out of the pan and place them on a towel to remove their excess oil; then, we roll them in a container containing powdered sugar and put them in the desired container.
The eighth step
Another important thing to keep in mind when making this pastry is that the starch in the pastry will settle when frying the pastry, and we must mix the pastry every few moments to make it uniform.
Back to the History and Origin of the Nan panjereh | Window Cookies
There are varieties of this sweet in Northern Europe, Iran, Turkey, Sri Lanka, and other places. The nan panjereh has an Anglo-Indian background and is a very popular dessert used by Indian Christians during Christmas, especially in Kerala.
In India, coconut milk is used for its preparation. Nan panjereh, or window Cookies, is one of the international sweets that is cooked and used in many countries, especially Scandinavian countries, as an official New Year’s sweet.
Nan panjereh has been used in Iran in the past. Still, due to the fact that some sources introduce nan panjereh as a traditional and authentic Iranian sweet, there is no reliable evidence about its history.
Nan panjereh ingredients are generally wheat flour, eggs, starch powder, and sugar. The dough of nan panjereh is cooked in the shape of iron molds that are heated in oil.
Recipes that exist in Scandinavian countries such as Norway and Sweden are known and used in many European and American countries.
The English name of nan panjereh is Rosette, but it has different names based on the country where it is made; for example, it is called struva in Sweden, and it is called Kuih Rose in China.
The molds used to prepare nan panjereh are made of iron or brass, with a patterned body and a long iron handle.
These formats mostly have different names based on their design, Like a honeycomb or butterfly mold.
The remarkable thing about nan panjereh is that they are used in many world countries as sweets for the New Year or their religious holidays.
In Iran, Turkey, Sweden, Finland, India, China, Malaysia, Mexico, Norway, Bangladesh, America, etc., nan panjereh is cooked and prepared with almost the same basic ingredients.
Nan panjereh or Khatun Panjereh is easy to cook and women can easily prepare this delicious pastry at home without having any special skills in the field of pastry making and only by having a special mold for baking Nan panjereh.
There are Nan panjereh molds in different shapes and designs, and ladies with taste can choose their favorite design and mold according to their opinion. Of course, using several molds with different designs will make your dessert container look better.
Tips and tricks for making Nan panjereh
Due to the fact that the molds for baking these sweets have long handles, they can be used easily. Of course, you must be careful not to burn your hands with hot oil.
Considering that Nan panjereh must be cooked in hot oil, it is considered high-fat, and it is better to observe balance in its consumption.
After the Window Cookies are fried in the oil, you can take them out of the oil and place them on a thick paper towel or a clean kitchen towel so that their excess oil is absorbed by the towel and cloth.
After removing the oil from the sweets, put them in a container and then sift powdered sugar on them.
If you want to store this sweet in the refrigerator, you can cover it with a cellophane and put it in the refrigerator.
The shelf life of this sweet in the refrigerator is 2 weeks. You have to act very fast while cooking window cookies. If the window cookies get stuck in the mold, it is because you did not pour the mixture into the oil quickly, and the mixture inside the mold is fried.
You must make sure that immediately after dipping the mold in the oil, you must shake it so that the window cookies falls into the oil and are fried.
Frequently Asked Questions about Nan panjereh
What are the other names for Nan panjereh?
Besides its Persian name, we all know it as Nan panjereh; it is famous for Rosettes, Window Cookies, Christmas Cookies, and Khatun Panjereh.
Thank you again for being with us with an excellent, delicious, authentic Iranian recipe. Share your experiences with us, and if you have any tips to improve the food recipe, be sure to comment; thank you.
And finally, I would like to thank those who took the time to read this article about nan panjereh. It is hoped that among the delicious foods of different societies, Iranian food is gaining more and more fans daily.
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