Noon Panjereh

Persian Rosettes, also known as Noon Panjereh, is one of those nostalgic treats that brings back fond memories for many of us. It’s that crispy, delicious cookie that was always there beside the tea at family gatherings, and now when we talk about its taste and aroma, it takes us back to those sweet moments. While this treat originally comes from Scandinavian countries like Norway and Sweden, it has found a special place in Iran, especially during Nowruz (Persian New Year) celebrations.

For me, Persian Rosettes (Noon Panjereh) always carry special memories. My mom has always made her own homemade cookies for Nowruz, and this particular rosette reminds me of the times we spent together in my childhood and teenage years, making these cookies side by side. I can still recall the warm, inviting scent of her baking filling the house, making everything feel cozy and full of love.

What’s great about this treat is how easy it is to make. With a simple recipe, you can quickly whip up these crispy, delightful cookies at home and enjoy their nostalgic taste. You don’t need a lot of ingredients—just a little patience and care, and you’ll have these crispy cookies ready in no time.

For this recipe, I used wheat starch granules, which give the Noon Panjereh (Persian Rosettes) their signature crispy texture and nostalgic flavor.

I hope this homemade treat brings back sweet memories for you too, just like it does for me!

Fun Fact: This treat is officially called Noon Panjereh-i in Persian, but most people casually say Noon Panjereh-i when talking about it.

How to Make Rosette Cookies (Persian Shirini Panjerei)?

1- To make Noon Panjereh, first, place the cornstarch, milk, and rosewater in a suitable bowl and mix them well until fully combined. Then, gradually add the eggs one by one to the bowl, mixing until a smooth and uniform batter is formed.

2- In the next step, we add vanilla to eliminate the eggy odor. Then, we gradually add the flour and mix with a spoon until the dough for the cookies forms properly. To achieve a smooth batter, we pass it through a strainer to ensure no lumps remain.

3- It’s recommended to sift the flour two to three times before adding it to the other ingredients. This ensures that when we combine the flour, it mixes easily without forming lumps. Once the dough for the cookies is ready, place a suitable pan on the heat.

4- Then, add enough oil to the pan so that the cookies float while frying. Place the special Noon Panjereh mold in the hot oil for 10 seconds to heat up, then dip the mold into the dough up to the edge.

5- Now, place the mold back in the oil and gently shake it to release the cookie from the mold. In the same way, fry the cookies in the oil. After frying, place the cookies on a paper towel to absorb any excess oil.

6- Due to the cornstarch settling in the dough, we need to stir the mixture every few minutes while frying the cookies. After the cookies have cooled slightly, we roll them in powdered sugar and arrange them in the desired dish.

Make Persian Rosettes

Ingredients

• 1 cup flour

• 1 cup milk

• 1/2 cup starch

• 3 eggs

• 1/2 teaspoon vanilla

• 1/2 cup powdered sugar:

• 2 tablespoons rosewater

Directions

• Prepare the Batter
  Mix starch, milk, and rosewater in a bowl until smooth. Add the eggs one at a time, mixing well after each addition. Stir in vanilla to remove any eggy smell. Gradually add sifted flour and mix until you get a smooth batter. Strain the batter to eliminate any lumps.
•  Fry the Cookies
  Heat oil in a deep pan. Dip the rosette iron into the hot oil for a few seconds, then dip it into the batter (just to the edge of the mold). Place the mold back into the hot oil and gently shake until the cookie releases. Fry until golden, then place the cookies on paper towels to absorb excess oil.
• Finishing Touch
  Since the starch tends to settle at the bottom, stir the batter occasionally while frying. Once the cookies have cooled slightly, dust them generously with powdered sugar and arrange on a serving plate.

Tips For Noon Panjereh (Persian Rosettes)

• You can store Noon Panjereh in an airtight container at room temperature for up to 2 days. Freezing them is not recommended, as their texture will change once taken out of the freezer.
• One reason cookies may not stick to the mold could be the mold being too cold. Therefore, make sure the mold is sufficiently heated. Additionally, check the dough’s stickiness; if the dough is too stiff, the mold may not hold it properly.
• When placing the mold coated with the dough into the oil, make sure the mold does not touch the bottom of the pan. The mold should remain floating in the oil and detach from the dough after a few seconds. Additionally, the amount of oil should be enough to fully cover the mold.
• After each time you fill the mold with dough and remove it from the oil, place the empty mold back into the oil to heat it up completely. Before the dough sticks to the mold, it must be fully heated. If the mold is not hot enough, the window cookie will not detach from it once placed in the oil.
• Place the milk and eggs at room temperature to allow them to reach ambient temperature.
• For frying the cookies, the oil should be fully heated, and the heat should be medium.