Persian Rosette recipe | nan panjereh recipe | persian sweets | persian rosettes recipe | crispy

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

rose water

💰Cheaper: water with floral essence

Water with floral essence can mimic the aroma at a lower cost.

pistachios

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative.

saffron

💰Cheaper: turmeric

Turmeric offers color without the high cost of saffron.

Preheat the oven to 350°F (175°C).

In a bowl, mix flour, rice flour, starch, and cardamom.

In another bowl, combine milk, rose water, and eggs, whisking until well blended.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Shape the dough into small rosettes and place them on a baking sheet lined with parchment paper.

Bake for 15-20 minutes until golden brown.

Remove from oven and let cool on a wire rack.

Dust with icing powder before serving.

Cooking Techniques

Spice Level:

Allergens