Vanilla powder (or a little bit of vanilla essence) omit if using rose water instead
Milk (or rose water)
about 60-100 ml
1 pinch (very little)
About the cookie molds (rosette irons): In Japan, similar types of molds are sold under names such as "kuchele-style" and "rosette-style" molds.
Assemble the rosette molds.
Sift the cake flour.
Dissolve the starch with about 4 tbsp of rose water or milk (if using joshinko or shiratamako, add more than 100 ml to dissolve). If using shiratamako, use the powdered type since the coarse type is difficult to handle.
In a separate bowl, whisk the eggs. Gradually add in a pinch of salt and the cake flour and mix.
Combine the two batters from Steps 4 and 5 and mix well.
Add vanilla essence and mix well (omit if using rose water). The batter should be smooth and somewhat on the thin side.
Soak the mold in heated oil and heat well so the batter will stick well.
Reduce the heat a slightly after heating the mold. Dip the mold into the batter and let it adhere to about 3/4 the height of mold.
Deep fry the mold in 160℃ oil.
Shake the mold a bit while submerged in heated oil. The batter should slide off with ease.
They should look like this (if the oil temperature is too high, the batter won't slide off easily).
Once they turn crispy, flip them upside down and deep fry the other side.
When they're nice and crispy, remove from the pan to drain and cool.
After they have cooled, sprinkle with plenty of powdered sugar and they're done. (The one in the picture is made with a smaller mold).
Story Behind this Recipe
I often saw these khatoon panjereh along with other deep-fried desserts such as "bâmieh" (Iranian-style churros) at pastry shops in Iran during Ramadan. They can be found most frequently in March during the Iranian New Year. "Khatoon panjereh" means "lady's window" in Persian. I was told it was given that name since the shape of the mold resembles a window frame. Various kinds of designs for these molds are sold in Iran.
The finished appearance and ease in making them is dependent upon the temperature and type of oil. Managing the oil temperature can be difficult, but the key is to keep an eye out on the temperature at all times.