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How to make Khatoon (Nan Panjereh)
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Eggs
Thursday, March 10, 2011
Ingredients
  • 1 cup flour
  • 1 cup arrowroot (starch)
  • 5 eggs
  • 2-3 cups oil for frying
  • 1 teaspoon vanilla powder or ¼ cup rose water
  • 1 cup icing sugar
  • 1 teaspoon cardamom 
Directions
  • Mix icing sugar with cardamom and keep to one side.
  • Break the eggs in a big bowl and beat with a fork, then gradually add flour, starch, vanilla powder and beat until they form a batter. If it’s too runny, add more flour.
  • Heat the oil in a deep saucepan.
  • Heat your rosette mould by dipping it into the hot oil.
  • Dip the mould straight into the batter making sure the top of the mould doesn’t go into the batter. (Dip until just below the top of the mould).
  • Now plunge the mould into the hot oil, shaking it to help separate the Nan from the mould.
  • Cook until golden then remove the Nan. Place onto a kitchen towel to drain the excess oil.
  • Repeat the process until the batter is finished.
  • Sprinkle both sides with the mixture of icing sugar and cardamom.
  • Now enjoy (nooshe jan). 
Tips

Don’t overheat the rosette mould, as it won’t hold the batter.

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