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Naan Berenji-Eggfree

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Ingredients

	FOR THE SYRUP
	3/4 cup Sugar
	3/4 cup Water
	2 tsp Lemon Juice
	1/2 tsp Rose essense
	FOR THE COOKIE DOUGH
	2 cups Rice flour
	1/4 cup Milk
	1/2 cup Butter
	1/4 cup Oil
	1/2 tsp Cardamom Powder
	1/4 tsp Vanilla essense
	20 Pistachios for topping

Naan Berenji-Eggfree

Name: Naan Berenji-Eggfree
Cook time: 12 min
Cuisine: Persian Cuisine
Ingredients: Sugar: 3/4 cup; Water: 3/4 cup; Lemon Juice: 2 tsp; Rose essense: 1/2 tsp; Rice flour: 2 cups; Milk: 1/4 cup; Butter: 1/2 cup; Oil: 1/4 cup; Cardamom Powder: 1/2 tsp; Vanilla essense: 1/4 tsp; Pistachios: 20

Cuisine:

Persian Cuisine

Makes 3 dozen cookies

2 hrs and 27 mins
Easy

Ingredients

FOR THE SYRUP
3/4 cup Sugar
3/4 cup Water
2 tsp Lemon Juice
1/2 tsp Rose essense
FOR THE COOKIE DOUGH
2 cups Rice flour
1/4 cup Milk
1/2 cup Butter
1/4 cup Oil
1/2 tsp Cardamom Powder
1/4 tsp Vanilla essense
20 Pistachios
for topping

Directions

I was surprised looking at the ingredients for these cookies at Gayathri’s space. I have always seen all purpose flour or wheat flour being used, sometimes oats too but here were snow white cookies made of rice flour . I wanted to ty out and see how different it tastes ans luckily I had to bake a dish starting with alphabet ‘N’ for ABC baking around the world and today you can see these white cookies from Persia

Steps

1 Done	Add water and sugar and bring it to boil. Let it boil till it reduces to 1/2 cup. Add lemon juice and rose essence. Let it cool completely
2 Done	Beat the butter and oil till creamy. Add milk and vanilla and beat well
3 Done	Add the rice four and cardamom powder and mix well
4 Done	Cling wrap the dough, and keep it in refrigerator for 2 hrs or more
5 Done	Preheat the oven to 180C
6 Done	Pinch small balls, flatten a little, top it with pistachios and arrange them 2 " apart in a parchment paper lined baking tray
7 Done	Bake for 12 mins. Let it cool in the tray for 10 mins then transfer them to a cooling rack. Store them in air tight container when cpmpletely cool

Naan Berenji

Veena

Eggless gluten-free persian cookies

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Prep Time 15 mins

Cook Time 12 mins

Resting time in the fridge 2 hrs

Total Time 2 hrs 27 mins

Course Cookies, Snacks

Cuisine Persian

Calories 3106 kcal

Equipment

Oven

Ingredients

FOR THE SYRUP

3/4 Cup Sugar
3/4 Cup Water
2 Tsp Lemon Juice
1/2 Tsp Rose essence

FOR THE COOKIE DOUGH

2 Cups Rice flour
1/4 Cup Milk
1/2 Cup Butter
1/4 Cup Oil
1/2 Tsp Cardamom powder
1/4 Tsp Vanilla essence

Instructions

Add water and sugar and bring it to boil. Let it boil till it reduces to 1/2 cup. Add lemon juice and rose essence. Let it cool completely
Beat the butter and oil till creamy. Add milk and vanilla and beat well
Add the rice four and cardamom powder and mix well
Cling wrap the dough, and keep it in refrigerator for 2 hrs or more
Preheat the oven to 180C
Pinch small balls, flatten a little, top it with pistachios and arrange them 2 " apart in a parchment paper lined baking tray
Bake for 12 mins. Let it cool in the tray for 10 mins then transfer them to a cooling rack.
Store them in air tight container when cpmpletely cool

Nutrition

Sodium: 847mgCalcium: 128mgVitamin C: 4mgVitamin A: 2935IUSugar: 154gFiber: 8gPotassium: 324mgCholesterol: 250mgCalories: 3106kcalSaturated Fat: 65gFat: 155gProtein: 22gCarbohydrates: 411gIron: 1mg

Keyword Eggfree cookies,, naan berenji, Persian cookies

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