How to make homemade okra zolbia
Zolbiya and Okra are famous and very popular Iranian sweets that are used as special sweets in the holy month of Ramadan for Iftar and Suhoor. Zolbia okra has a wonderful taste.
Usually, the consumption of zolbia and okra is more in the month of Ramadan than in other months of the year. The production and consumption of this type of sweets is more common in Northeast Asia, the Middle East and North Africa.
In this article “How to prepare zulbia and okra at homeWe put it separately for the use of those who are interested in cooking and baking, and by learning it, they can cook zulbia and okra in a healthy and safe way at home.
ingredients
- Sugar 2 glasses
- 1.5 glasses of water
- Rose water 1.4 glasses
- 1.2 teaspoons of lemon juice
- Brewed saffron 1 tablespoon
How to prepare
To prepare zolbia and okra syrup, first pour water in a small pot and put it on the heat, add sugar to the water and stir frequently until the sugar is completely dissolved in the water, then add the brewed saffron and lemon juice. And we also add rose water and stir until the ingredients are mixed together and the syrup thickens a little. After the syrup thickens, we take it off the heat and keep it aside until it cools down and then put it in the refrigerator to cool down.
ingredients
- ½ cup of flour
- ½ cup of water
- 25 grams of butter
- 1 egg
- Sugar 1 tablespoon
- Liquid oil in the required amount
- Baking powder 1.4 teaspoons
How to prepare
To prepare okra sweets, first we pour water in a pot and add butter to it and put it on the heat until it boils, that is, the water boils completely, and then we mix baking powder with flour and add it to the water at once. We add boiling water and mix it well. We mix it on a low heat. At first, it is a little hard, but we continue to mix it, and we open the dough and fold it again until the water comes out from the dough. it is left, let it come out and when it is well mixed, we put the dough aside to cool. It is absorbed by the dough. And if the dough is hot, it will cook when adding the egg to the dough, so the purpose of cooling the dough is to make it a little warm. Then we pour a lot of oil in a small deep dish so that we have a pool of oil and we put it on low heat so that the oil heats up over time. If you want to make zolbia with okra, then make sure to fry zolbia first and then okra. Like okra, it contains eggs and the oil may foam. Then, when the dough cools down a bit, we add the egg to the dough. And we mix it well with an electric mixer and at first the dough is broken into pieces and separated, but we continue to mix until the dough is uniform. Okra needs to be stirred a lot, so if you feel that the dough is still stiff, you can add another half of an egg and stir again until it is smooth. We pour the prepared dough into the funnel and dip the clean scissors in the oil so that it does not stick to them when cutting the zolbias, and we keep the funnel on top of the hot oil container and we hold the scissors in our other hand and the funnel We press until the okra juice comes out, and we cut as much as we want and it falls into the oil. We put enough of the okra in the oil, back to back, as much as the oil container has capacity, and the okra does not stick to each other. and let them cook and fry well with low heat. Stir the okra in the oil with a spoon so that they don’t stick together. Then we take the cold syrup out of the refrigerator and fry the okra for 2 minutes. We put syrup so that the syrup is absorbed by the okra and then we take it out and put it in a net and then put them in the desired container and drink it with tea.
ingredients
- Yogurt ¼ cup
- Starch 50 grams
- Cardamom essential oil 2 drops
- ½ teaspoon butter
- Rose water 1 tablespoon
- Enough liquid oil
- White flour 1 tablespoon
- Baking soda ¼ teaspoonhow we can make zolbia
To prepare Zolbia sweets, first pour the starch in a large bowl and add the yogurt to it and mix until they are smooth and set aside for 5 minutes. Then we take the butter out of the refrigerator and put it to soften After 5 minutes, we bring the mixing bowl of yogurt and starch and add the flour little by little and stir and add the butter and mix well until the zolbia mixture is uniform. Then we add rose water, cardamom essence and baking soda to the mixture and mix the ingredients again until the mixture has a consistency similar to yogurt. If you see that the mixture has hardened, you can add a little rose water. Then, in a container like a pan, we pour enough oil to have a pool of oil and the zolbias float easily in it, and we put the pan on low heat so that the oil heats up over time. We pour the zolbia stock into the funnel and place the funnel on We hold the pan and press the funnel very quickly and the zolbia mixture comes out and we quickly rotate our hands like a circle so that the zolbia that comes out of the funnel and is poured into the oil turns into a circle. If you don’t have a funnel, pour the sauce into a sauce pan so that the sauce comes out and forms more easily. We must put the pre-prepared syrup in the refrigerator to cool down, and when the zolbias are fried, we take them out of the oil and put them in a metal net. We give it for 1 minute until the excess oil comes out and then we put it in the syrup so that it stays cold in the syrup for 5 minutes and it gets flavored. And again, from the syrup that we took out, we put Zolbia in a net so that the extra syrup comes out. We prepare all the zolbias in the same way and put them in a container and put cellophane on it and put it in the refrigerator to cool down and drink it.
Necessary points
1. Solid oil makes zolbia hard. So it is better to use liquid oil to fry zolbia.
2. Sherbet okra It should find the concentration of honey. For this reason, all the ingredients of the syrup should be boiled together for a quarter of an hour. If the syrup is hot or not hard, okra and zolbia will be kneaded.
3. Be sure to pour lemon juice into the okra syrup so that it does not turn sugary.
4. Disposable funnels can also be used in the preparation of Zolbia, but the approximate diameter of these funnels should be 7 mm.
5. After you fry the zolbia, immediately put it in the syrup so that the syrup is well absorbed by the zolbia.
6. The gas flame for frying zolbias should be low and gentle.
7. Mix the ingredients again after making 2 or 3 zolbia.
8. While frying the okra, be careful not to put too many okra in the oil because there should be a space between the okra so that the steam of the okra does not soften them.
9. Fry the okra well until they are completely dark brown.
10. After about seven to eight hours of cooking, do not cover the okra and leave it uncovered in the refrigerator so that it does not soften.