Nan Charkhi is a traditional pastry from Qazvin, perfect for both afternoon tea and as a sweet treat for the New Year. Today, we will guide you through the process of making this delicious pastry. Stay with us!
The wheel-shaped cookie, also known as Nan Charkhi, is a traditional and delicious pastry from Qazvin province. The name of this pastry comes from the fact that after preparing the dough, you need to "roll" it. To make this pastry, you should use a special Nan Charkhi machine. You can also use a meat grinder, but because it's electric and fast, it may be quite difficult. Qazvin's wheel-shaped cookies, despite their simplicity, are quite sophisticated, and you can make them with saffron or cocoa flavors. The texture of this cookie is very soft, and it’s perfect for making during Nowruz.
750 grams rice flour
750 grams white flour
750 grams solidified oil
375 grams powdered sugar
5 egg yolks
1 cup yogurt
1 tsp baking powder
1 tsp ground cardamom
Pistachio powder for decoration (as needed)
To make the dough, beat the oil and powdered sugar together with a mixer until well combined. Then, add the egg yolks and ground cardamom and continue mixing.
In a separate bowl, mix the baking powder into the yogurt, then add this mixture to the other ingredients.
Once everything is well mixed, set the mixer aside. Add the rice flour and white flour all at once and begin mixing and kneading with your hands. Be careful not to knead too much, as the dough may become oily and stiff.
Shape the dough into a ball, cover it with a freezer bag, and leave it in a cool place for 12 hours to rest.
Attach the Nan Charkhi mold to the meat grinder. After the dough has rested, knead it gently to soften, then put it through the grinder.
Cut the dough into your desired size and arrange the pieces on a baking tray. Sprinkle pistachio powder on top.
Bake at 175°C (350°F) for 15-20 minutes until golden.
500 grams flour
1/2 cup milk
2 eggs
250 grams oil
Powdered sugar (as needed)
In separate bowls, separate the egg yolks from the whites. Add powdered sugar to the egg yolks and mix well until smooth.
Add the oil to the egg yolk mixture and knead by hand.
Add the flour and knead again. Finally, add the milk and baking powder, and mix well.
Cover the dough and let it rest for 10-15 minutes.
To shape the cookies, use a special mold and put it through the meat grinder. Arrange the shaped dough pieces on a baking tray.
Bake in the oven at a low temperature until golden. After baking, allow the cookies to cool, then decorate them with coconut powder, pistachio, saffron, or other toppings of your choice. Enjoy!
