Really sweet little honey dipped pastries to have with your chai.  I have adapted this recipe to suit my gluten free diet but you can substitute the rice flour for wheat flour. Ingredients for the syrup~

  • 1 cup of water
  • 4 cups of sugar
  • 3 tablespoons of rosewater

Ingredients for the paste~

  • 240 mls of water
  • 120 mls of natural yoghurt
  • 600 mls of rice flour
  • a pinch of baking soda
  • 450 mls of corn starch
  • Oil

Preparation for the syrup ~

  • Combine the sugar and water and bring to the boil. The mixture will thicken and become a syrup. Add the rose water and put this to one side.
  • Lay out some greaseproof paper to place your zulbia on once it’s cooked.
  • Prepare a piping bag with a small – medium nozzle


  1. Combine the flour and sugar and the yoghurt and mix well making sure there’s no lumps put it the fridge to cool and leave for at least 30 mins.
  2. Heat some oil in a frying pan
  3. Pipe your flour mix into the oil in swirly circular shapes.
  4. Decrease the heat and fry gently on both sides.
  5. Remove from the pan when cooked and dip in the syrup for about 4-5  minutes
  6. Place on the greaseproof paper to drain off

When using rice flour for this recipe please be aware that you may need to add a little more flour to make the paste thicker. Its really trial and error, depending on the flour you use.

Serve with chai


5 thoughts on “Zulbia

  1. what a great site! i’m excited to try this recipe, but one question- you said combine the sugar, rose water and water, but there is no measurement for the water. help? thank you!!

    1. Hi and thanks for your feed back … 🙂 for the syrup one cup of water should be enough. I will amend the recipe … sorry about that oooops, I use cups and handfuls so its sometimes easy to forget when Im writting the recipes out.

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