Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, khatoon (nan) panjereh (persian dessert). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Khatoon (Nan) Panjereh (Persian Dessert) is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Khatoon (Nan) Panjereh (Persian Dessert) is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook khatoon (nan) panjereh (persian dessert) using 8 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Khatoon (Nan) Panjereh (Persian Dessert):

1. Prepare 150 ml Starch (or joshinko or shiratamako)
2. Take 3/4 flour Cake flour
3. Prepare 1 Vanilla powder (or a little bit of vanilla essence) omit if using rose water instead
4. Make ready 4 large Eggs
5. Prepare 100 ml Milk (or rose water)
6. Prepare 1 pinch Salt
7. Get 1 Powdered sugar
8. Take 1 Vegetable oil

Steps to make Khatoon (Nan) Panjereh (Persian Dessert):

1. About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds.
2. Assemble the rosette molds.
3. Sift the cake flour.
4. Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle.
5. In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix.
6. Combine the two batters from Steps 4 and 5 and mix well.
7. Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side.
8. Soak the mold in heated oil and heat well so the batter will stick well.
9. Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold.
10. Deep fry the mold in 160℃ oil.
11. Shake the mold a bit while submerged in heated oil. The batter should slide off with ease.
12. They should look like this (if the oil temperature is too high, the batter won't slide off easily).
13. Once they turn crispy, flip them upside down and deep fry the other side.
14. When they're nice and crispy, remove from the pan to drain and cool.
15. After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold).
16. All finished!

So that is going to wrap it up with this special food khatoon (nan) panjereh (persian dessert) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!