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Naan Berenji

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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