**This recipe requires a Rosette wand.
Ingredients for 40-45 pastries;
1 cup flour
1 cup milk
1 egg
1 Tsp sugar
1/2 Tsp salt
1/4 Tsp cardamom
1 cup powdered sugar for dusting
6 cups vegetable oil for frying (I used Canola oil)
Instructions;
-In a medium size mixing bowl combine flour, milk, egg, sugar, salt and cardamom.
-Mix well until no lumps remain and the batter is smooth.
-Pour batter into a smaller and deeper bowl. This will help avoid hitting the bottom as you dip the wand into batter.
-Chose a saucepan that would hold 3 rosettes side by side.
Pour frying oil into saucepan, 1 1/2 2 inches deep is recommended.
-Heat the oil on medium high (about 8-10 minutes) until it reaches 325-350 Fahrenheit or until a drop of batter floats to the top right away.
-Lower heat to medium and place clean wand into oil to heat up. About 20-30 seconds.
-Dip heated wand into batter, coating rosette only to the top edge. Do not completely submerge.*
-Lower coated wand into hot oil, hold a few seconds. If batter does not release gently shake wand.
-Once batter has released reheat wand and repeat the process.
-Fry each pastry until golden brown (about 30 seconds) , flip and fry other side only a few seconds then transfer onto paper towels to drain excess oil.
-Allow pastries to cool about 20 minutes.
-Dust with powdered sugar before arranging on serving tray.
-Serve and enjoy. Noosh jon.
Important tips;
*If wand is submerged too deep batter won’t release. In that case, allow wand to cool, wash, dry and reheat before continuing.
*Take care not to crowd the pan or rush the cooking process.
*If pastries brown too quickly oil is too hot. Lower the heat slightly.
*If pastries take too long to brown oil is not hot enough. Turn up the heat slightly.
*Remix batter occasionally to blend in oil that drips from the wand.
Негізгі бет Noon Panjerehای (Rosettes)نان پنجره ای
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