Bamiyeh recipe | Persian Bamieh or Tulumba, delicious Persian sweet in 11 steps

Directions

• The first step
  We prepare syrup (Inverted sugar) at the beginning of work to prepare delicious okra. First, pour water and sugar into a pot and put it on low heat until it dissolves completely. When the sugar dissolves, and the syrup begins to boil, do not stir it with a spoon.
• The second step
  We add lemon juice and wait until it reaches the desired concentration. Then, we add glucose or honey to it. Let it boil for another 5 minutes on low heat and thicken. Then turn off the heat and add rose water and saffron.
• The third step
  Let it get to room temperature so that the bamiyeh can be immersed. We take a Teflon or non-stick pot and pour water, oil, syrup, or honey into it. Then mix it and put it on the heat until it starts to boil around it.
• The fourth step
  Add the flour to it all at once and stir until the dough gathers in the middle of the bowl. We heat the dough on low heat for 10 to 15 minutes. Heating makes the dough cook, its excess moisture evaporates, and it improves the final quality of bamiyehs.
• The fifth step
  When the dough is well heated, turn off the heat and put the dough in a bowl to cool. The dough should be neither cold nor hot. Add the eggs and beat with a mixer when the dough is lukewarm.
• The sixth step
  At this stage, we add vanilla with eggs, and as mentioned, if the dough be hot, it will cook the eggs; if it is cold, the eggs will not mixed well by the in it; So its temperature should be lukewarm.
• The seventh step
  When we add the eggs, a sticky dough should be obtained. Break another egg into a small bowl if the dough is too hard. Then, we beat it with a fork until it becomes smooth. Then, we add little by little to the dough until it gets the desired shape.
• The eighth step
  Pour the dough into the pastry bag. The Piping Tip should be a giant size in a shape of Blossom flower. Take a small pot and pour a lot of oil into it. We dip the tip of a scissor into the oil to make it greasy. Then we put the pot of oil on the heat.
• The ninth step
  The oil should not be hot; just a little warm is enough. We push the dough into the oil with a rolling pin and cut it to the correct size with scissors.
  Then, put it on a gentle heat until the bamieh is fried. First of all, when the dough has not hardened, we do not stir it so as not to spoil its appearance.
• tenth step
  We should not fill the pot with bamiyeh because they puffs up a bit and needs space to puff. When the bamiehs has set a little, and its color get golden, we slowly turn them upside down so that all its parts are red and golden.
• The eleventh step
  When the bamiyeh is fried, we put it in the syrup (Inverted sugar) or bamieh nectar that has reached the ambient temperature and, give it about 3 minutes and then take it out of the syrup.
  We put it in a net to remove the excess syrup. Then, we keep it in a closed container in the refrigerator or put in a desire dish and serve it with tea and hot drinks.