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