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Before you jump to Persian Rice Cookies (Naan Berenji) recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
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When looking for a convenient healthy snack, make sure you remember about yogurt. Sometimes people decide to eat yogurt over a nutritious lunch which is not the best idea. Low fat yogurt would make a wonderful snack, however. Along with calcium, it really is a good supply of aminoacids and vitamin B. Yogurt is often eaten to help maintain the digestive system because it is so easily digestible by most people. Fast hint: choose unsweetened yogurt and add in walnuts or flaxseeds. It’s an uncomplicated way to minimize sugar while still enjoying a tasty snack.
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We hope you got insight from reading it, now let’s go back to persian rice cookies (naan berenji) recipe. You can have persian rice cookies (naan berenji) using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Persian Rice Cookies (Naan Berenji):
- Prepare 1.5 Cups Rice Flour
- Get 1 Cup Sugar (powdered)
- Take 150 ml Vegetable oil
- Prepare 1 Egg (yolk)
- You need 1/4 tsp Rose Essence
- Take a pinch Salt
- You need as required Poppy Seeds
Instructions to make Persian Rice Cookies (Naan Berenji):
- Combine rice flour, sugar, and salt in a large bowl.
- Add rose essence and oil and stir until well mixed. (Knead with your hands).
- Beat the egg yolk in a separate bowl.
- Stir in egg yolk to the mixture.
- Keep the batter in a refrigerator for 30 minutes.
- Take a spoon of the batter, make a 2 inch ball and place on a cookie pan covered with parchment paper. (The dough would be very crumbly and would not come together easily. Try applying enough oil on your palms and press to firm it. The dough cannot be rolled using a rolling pin and cut using cookie cutters like other cookies. The original recipe uses a wooden press mould. However, I have shaped it using my palms).
- Garnish with poppy seeds.
- Preheat oven to 300º F (149º C), bake the cookies for 15 minutes. Allow to cool completely.
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