Noon Panjereh (Persian Rosettes): Delicate and Crispy Sweet Treats
Noon Panjereh, also known as Persian Rosettes, is a traditional Iranian dessert that is both delicate and visually stunning. Named after the Persian word for “window,” these crispy, flower-shaped treats resemble intricate lattice windows, making them as beautiful as they are delicious. Noon Panjereh is often served during special occasions, such as weddings or festive gatherings, where the light, airy texture and subtle sweetness perfectly complement the celebratory mood.
Made from a simple batter of wheat starch, flour, eggs, milk, and rose water, this dessert is fried to golden perfection, then dusted with powdered sugar for a hint of sweetness. The fragrance of rose water adds a floral note, giving the crisp treats a uniquely Persian flavour profile. The process of making Noon Panjereh is just as satisfying as eating them—using a hot metal mould to create the signature shape, then watching them fry and puff up in seconds.
Perfect for sharing over tea or as a treat for loved ones, Noon Panjereh is a beautiful way to enjoy a piece of Persian culinary tradition.
Basic Ingredients Used For Noon Panjereh (Persian Rosettes)
Noon Panjereh (Persian Rosettes):
Wheat Starch: This ingredient is essential for giving Noon Panjereh its light and crispy texture. Wheat starch helps create a delicate structure that puffs up beautifully when fried, resulting in the airy, rosette shape.
All-Purpose Flour: Used in conjunction with wheat starch, all-purpose flour provides stability and a slightly chewy texture. It helps bind the batter together, ensuring that the rosettes hold their shape during frying.
Eggs: Eggs play a crucial role in adding moisture and richness to the batter. They also help with leavening, contributing to the airy texture of the finished product.
Milk: Milk adds moisture and helps to create a smooth batter. It also contributes to the flavour, making the rosettes taste richer and more indulgent.
Rose Water: This fragrant ingredient is a hallmark of Persian desserts. Rose water imparts a subtle floral aroma and sweetness, elevating the flavour profile of Noon Panjereh and giving it a distinctly Persian touch.
Vegetable Oil: Used for frying, vegetable oil is essential for achieving the desired crispiness and golden colour of the rosettes. It also provides a neutral flavour, allowing the other ingredients to shine.
Powdered Sugar: This is used for dusting the finished Noon Panjereh, adding a touch of sweetness and a decorative finish. The powdered sugar melts slightly on the warm rosettes, enhancing their visual appeal.
Alternative Ingredients
Wheat Starch: If wheat starch is unavailable, you can try using cornstarch or tapioca starch, which will yield a similar crispy texture.
All-Purpose Flour: For a gluten-free version, you can use a gluten-free flour blend, though this may slightly alter the texture.
Milk: Non-dairy alternatives like almond milk or oat milk can be used instead of regular milk for a dairy-free option.
Rose Water: If rose water is difficult to find, you can substitute it with orange blossom water for a different yet equally aromatic flavour.
Preparation Tips for Noon Panjereh (Persian Rosettes)
- Mold Heating: Make sure to heat the metal mould thoroughly in the hot oil before dipping it into the batter. This step is crucial for ensuring that the batter adheres properly to the mould.
- Temperature Control: Maintain the frying oil temperature at around 180°C (350°F). If the oil is too hot, the rosettes may brown too quickly on the outside while remaining undercooked inside.
- Batter Consistency: The batter should be thick enough to cling to the mould but not so thick that it doesn’t spread out when frying. Adjust with small amounts of milk if needed.
Serving Tips for Noon Panjereh (Persian Rosettes)
- Presentation: Serve Noon Panjereh dusted with powdered sugar on a decorative plate, accompanied by a pot of tea or coffee for a delightful treat.
- Garnishes: Consider adding a sprinkle of crushed pistachios or almonds for added texture and flavour.
- Pairing: These treats pair beautifully with fragrant teas or as a sweet ending to a Persian meal.
Storage Tips
Short-Term Storage: Noon Panjereh is best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days.
Recrisping: If they become soft, you can reheat them in a preheated oven at a low temperature (around 150°C or 300°F) for a few minutes to restore their crispiness.
Long-Term Storage: For longer storage, consider freezing the un-fried batter in a sealed container. When ready to use, simply thaw it in the refrigerator, heat your oil, and fry as directed.
Noon Panjereh (Persian Rosettes)
Ingredients
- wheat starch
- all-purpose flour
- eggs
- milk
- rose water
- vegetable oil, for frying
- powdered sugar, for dusting
Instructions
- In a bowl, combine the wheat starch, rose water, and milk until you achieve a smooth paste. Add the eggs and whisk until well mixed. Gradually incorporate the all-purpose flour, mixing until the batter is smooth and uniform.
- In a deep saucepan, pour in the vegetable oil and heat over medium heat until it reaches approximately 180°C (350°F). You can test the temperature by inserting a wooden spoon into the oil; bubbles should form around it.
- Once the oil is hot, carefully place a metal mould into the oil for a few seconds to warm it up. This step helps the batter adhere to the mould.
- Dip the heated mould into the batter, ensuring only the bottom is coated.
- Immediately place the coated mould into the hot oil and fry for about 30 seconds on each side or until golden brown. The batter should release easily from the mould into the oil.
- Remove the fried Noon Panjereh from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Allow them to cool slightly, then dust with powdered sugar before serving. Serve your Noon Panjereh warm, sharing them with friends and family over tea for a delightful taste of Persian tradition!
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