فارسی English
Select Language:
Share
Random Videos
Cashew Cream
Wednesday, October 01, 2014
Ginger Tea (zanjebil tea)
Wednesday, June 22, 2011
Tabouleh (bulghur salad)
Friday, May 25, 2012
How to make Khatoon (Nan Panjereh)
Related Videos
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.

© 2019 All Rights Reserved To the Mehmane Sofreh Farzi Co.
Powered by Golgraphic