Persian Rosette Pastry (Nan Panjereh)

Serves 4-6
Note: You will need a special tool for this called iron rosettes as well as the Rosette Iron Single Handle. They can be found at most places including amazon or walmart. The specific tools I use are found on amazon and are called:
Kitchen Supply 7167 Rosette Iron Single Handle
http://www.amazon.com/gp/product/B002D47J3M/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1
Kitchen Supply 7071 Rosette Iron, King Size Rosette
http://www.amazon.com/gp/product/B002D47IGU/ref=oh_details_o02_s01_i01?ie=UTF8&psc=1
Batter
1 cup all-purpose flour
2 eggs
¼ teaspoon cardamon
1 tablespoon sugar (stevia)
½ vanilla bean, seeds scraped out
1 cup milk
1 tablespoon rose water
1 tablespoon corn starch

Mix the flour, sugar, cardamon, and corn starch in a bowl and set aside. Beat the eggs until smooth. Add the rose water, milk, and vanilla bean seeds. Mix until incorporated. Add the dry ingredients and mix again. Batter should be similar to that of pancake batter. If too thick add more milk and if too thin (shouldn’t be runny) add more flour.

Frying Batter into Rosettes
Vegetable Oil (amount depends on size of pan)

Using a saucepan place enough oil to be about 2½” above the bottom of the sauce pan. Please on high heat until it reaches about 365 degrees. It is important to keep the temperature of the oil at this constant during the entire cooking process. Using a cooking thermometer will aid this. Immerse the iron rosette (with handle attached) into the hot oil. Allow the iron rosette to thoroughly heat (about 6-10 mins). Once heated, shake off excess oil and dip iron into the batter to cover ¾ of the side of the rosette part of the iron. As soon as it sticks to rosette shake off excess batter and place in hot oil. The batter will quickly begin to brown at this point slightly lift the mold (might need to shake a little) and it should drop off into the oil. (If you are noticing it’s not falling off or too thick your batter might need to be adjusted to be the exact right consistency). Once lightly golden turn over to the other side and allow it to slightly golden (only a few seconds). Remove with tongues and place on paper towel to dry and cool.

Coating

Once cooled sprinkle the rosette pastry with powdered sugar and cardamon (optional). This makes it have a sweeter taste.