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Nan-e Berenji Recipe

Rice cookies
5
(20)

Nan-e Berenji Recipe

Nan-e Berenji’s Iranian – Persian Rice Flour cookies, also known as Rice Bread. Sweet and crumbly cookies made with Vijay Rice flour are ideal with a cup of tea!

Servings - 8 (24 cookies)
Difficulty Level - Easy
Preparation Time - 30 Mins
Cook Time - 20 Mins

Ingredients

  • 260 gm / 2 cups Vijay Gold Rice Flour
  • 60 ml / ¼ cup Vegetable oil
  • 60 gm / ¼ cup Ghee/butter, softened
  • 75 gm / ¾ cup Sugar, powdered
  • 1 egg yolk
  • 40 ml / 3 tbsp Rose water
  • 1-2 gm / ¼ tsp Mastercook Khas-Khas

Procedure

  • In a large mixing bowl, whisk together the sugar along with the oil and Ghee/butter.
  • Once thoroughly combined, whisk in the egg yolk and mix till thoroughly combined.
  • Now add the rose water and whisk till the mixture is smooth and homogenous.
  • Add the rice flour in 3 batches, mixing well with a spatula or with your fingertips till the dough comes together and the bowl is clean.
  • Refrigerate the dough for 15-20 minutes to firm it up and make it easier to shape.
  • Preheat your oven to 170 C / 325 F / Gas Mark 3
  • After 15-20 minutes, remove the chilled dough and divide it into 24 equal pieces, weighing about 22-24 gms each.
  • Lightly press down with the palm of your hand to form a thick round cookie, similar to a nankhatai.
  • Place on a baking sheet, fairly close together as they wont spread much at all.
  • After all have been shaped, use a teaspoon and with light pressure, indent the top of the cookies to form a pattern, you can even make a flower or star if you wish.
  • Put a small pinch of poppy seeds in the center of each cookie
  • Bake in the preheated oven for 15-20 minutes, or until the cookies are firm to the touch and the bottom is slightly golden.

Tips for Cooking

  • You can use 100% butter or ghee for this recipe if you wish, the taste will be much richer.
  • These cookies can be made slightly thinner as well, it will result in a crispy and crunchy cookie.
  • Do not allow the cookies to brown on top at all, it should be a very light golden on the bottom.

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TOMATO CHUTNEY

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