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!