ZOOLBIA 9 oz (255 g) Corn Starch 9 oz (255 g) Kefir Cheese 1 1/4 Cup Sugar 3 Tbsp Rose Water 1/4 Cup Rose Water 3 Tbsp Honey 1/2 Tsp Citric Acid 1/2 Tsp Baking Soda 1 Tbsp Flour 1/4 Tsp Saffron Vegetable Oil PREPARATIONS: 1- Soak saffron in a 2 tbsp of boiling water for 30 minutes. DIRECTIONS: 1- Batter: 1- Combine corn starch, kefir cheese, flour and 3 tbsp of rose water, stir well until completely mixed. 2- Cover the container with a lid. 3- Allow the mixture to rest overnight (3 hours or more) on a warm room temperature. Syrup: 4- in a separate bowl, mix sugar, 1/3 cup of water, 1/4 cup of rose water, honey, the soaked saffron and citric acid, stir thoroughly. 5- Transfer the mixture into a pot. 6- Heat the pot over medium heat, continue stirring until sugar is dissolved thoroughly. Keep the mixture warm throughout the baking. 7- Back to the corn starch container, open the container, add baking soda, and water (1/4 cup approx.) to loosen the batter (resemble the batter in the video). and mix well. 8- Heat vegetable oil in a pot, do not overheat. Note: to test oil's temperature, drop a small portion of the batter into the oil and it should come back up and float slowly, in 1 or 2 seconds. 9- Place an egg ring (4 inches wide) in the pot, vegetable oil should not exceed or overlap the ring. 10- Transfer the batter into a piping bag and use a thin tip. 11- Pour/Swirl the batter into the egg ring. 12- In few seconds the batter will float, remove the ring and allow the zoolbia to fry a turn gold. Flip if needed. 13- Remove the zoolbia and dip in the syrup, allow few minutes to soak in. 14- Remove the zoolbia and allow to cool down before serving.

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