SAEDNEWS: One of the most popular and widely enjoyed sweets on the table during the holy month of Ramadan is Zoolbia and Bamieh, which, when prepared fresh at home, are certainly healthier and more economical.
Zolbia and Bamieh are among the most popular sweets in Iran. These treats, similar to the Indian Gosf-e-Fil, are especially enjoyed during Ramadan. You can easily prepare these beloved sweets at home and enjoy their unique flavor. Homemade Zolbia and Bamieh are tastier and healthier than store-bought versions.
Ingredient | Amount |
|---|---|
Sugar | 2 cups |
Water | 1.5 cups |
Rosewater | ¼ cup |
Saffron (brewed) | As needed |
Lemon juice | ½ tsp |
Instructions for Syrup:
In a saucepan, combine 1.5 cups of water and 2 cups of sugar over low heat. Stir continuously until the sugar completely dissolves.
Add brewed saffron, rosewater, and lemon juice to the syrup. Continue cooking until it thickens to a syrupy consistency.
Remove the syrup from heat and let it cool.
Ingredient | Amount |
|---|---|
Flour | 3 tbsp |
Yogurt | ½ cup |
Rosewater | ⅓ cup |
Cornstarch | 1 cup |
Baking soda | ¼ tsp |
Brewed saffron | 3 tsp |
Vegetable oil | As needed |
Instructions for Homemade Zolbia:
Mix cornstarch and yogurt thoroughly until smooth.
After 5 minutes, add 1 tsp of oil and mix well.
Add rosewater, baking soda, and saffron. Mix until fully combined.
Sift the flour and add it to the mixture, stirring until uniform.
The batter should be smooth enough to pour through a piping bag.
Pipe the mixture into hot oil and fry both sides until golden. Cooking time is about 10 minutes.
Ingredient | Amount |
|---|---|
Water | 1 cup |
Flour | 1 cup |
Eggs | 3 medium |
Butter | 25 g |
Baking powder | ¼ tsp |
Vegetable oil | As needed |
Instructions for Bamieh:
Boil water, then add butter or oil over low heat and mix.
Combine baking powder with flour and add to the boiling water. Stir until a stiff dough forms.
Once slightly cooled, add the eggs and knead until smooth. Optionally, add a spoonful of Bamieh syrup.
Pipe the dough into the desired shapes and fry until golden brown. After frying, dip them in syrup for a few minutes.
Use vegetable oil instead of solid oil for frying Zolbia to avoid hardness.
Syrup should have the consistency of honey; boil all ingredients together for 15 minutes.
Add lemon juice to syrup to prevent crystallization.
Disposable piping bags can be used for Zolbia; use one with a 7mm opening.
Immediately dip Zolbia in syrup after frying for better absorption.
Fry over low heat for best results.
Mix batter again after making 2–3 Zolbia.
Use a star-shaped nozzle for Bamieh for best results.
Avoid overcrowding Bamieh in oil; leave space to prevent softening from steam.
Fry until deep golden brown.
Add glucose to syrup to keep Bamieh from becoming soft.
After cooking, store Bamieh uncovered in the fridge for 7–8 hours to maintain texture.
Preparation Time: 30 minutes
Cooking and Waiting Time: 10 minutes
Serving Suggestions: Serve as dessert or enjoy during Ramadan for Iftar.
Serves: 6 people
