Saffron Zulbia
A saffron simple syrup soaked crunchy treat served with persian tea - I surprised my grandma with this recipe and she was blown away...it's hard to find good zulbia!
Servings: 6
Calories: 161kcal
Ingredients
Zulbia
- ½ cup arrowroot powder
- ¾ cup plain yogurt
- 1 tsp flavorless oil
- ½ tsp baking powder
- water for consistency correction in the zulbia
Saffron Simple Syrup
- ½ cup water
- flavorless oil for frying
- 2 pinches saffron
- 1 cup sugar
Instructions
- With a fork, beat the arrowroot, yogurt, and oil until well combined. Let sit for 1 hour. You want a thick batter. But you can add 2 teaspoons of water at a time to get it to the right consistency. It can vary depending on the yogurt you use, so use the photo as reference for the thickness you are looking for.
- In the meantime, add the saffron and 1/2 cup water to a saucepan and bring to a simmer. Add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat and let cool. Transfer the syrup to a sealable container and steep overnight, if possible. (Will keep 6 months at room temp.)
- Mix in the baking powder. Let sit 5 minutes.
- Transfer to a squeeze bottle or piping bag. Cut the tip off the bottle or piping bag so the opening is ~5 mm in diameter.
- Pour the syrup in a shallow dish.
- Heat about 1/4-inch of oil in a non-stick skillet. Squeeze the batter directly into the hot oil in a rough circular motion, or making florets about 4 inches round, crossing over the circle a few times to ensure they hold together. Cook for 1 minute on each side or until golden.
- Once golden & cooked, transfer the zoolbia to the simple syrup to soak for about 1 minute.
- Drain on a wire rack to remove the excess syrup. Serve immediately.
Nutrition
Calories: 161kcal | Carbohydrates: 39g | Sodium: 2mg | Potassium: 16mg | Sugar: 33g | Calcium: 12mg | Iron: 0.1mg
