recipe for baking elephant ear sweets with Iranian saffron

Elephant ear is a delicious sweet from the Zolbia okra family that has a lot of syrup and is usually seen on the Iftar tables during Ramadan. But at other times of the year, eating earplugs can also be enjoyable. For example, in the city of Isfahan, it is served with doogh in all seasons, and there are even shops that sell only elephant ears and doogh.

Among the sweets of Ramadan, Gushfil is one of the most attractive. The dough of this sweet can be cut into simple squares. Or use your creativity and turn it into different designs. In this way, you will have a parliamentary audience. Plan to make an elephant ear at least three hours in advance. Because the dough must be left for two hours to prepare. Syrup is also very important in the quality of syrup sweets. Especially for elephant ears, if the syrup is too thick, it becomes sugary, and if it is thin, it quickly loses its crispness. Preparing Ramadan elephant ears requires a little practice and experience, so it is better to halve the amount of ingredients for the first time.

ingredients :

Eggs = 3 pcs
Milk or yogurt = 1/2 glass
Oil or butter = 5 tablespoons
Baking powder = 1 teaspoon
Flour = 500 grams
Salt = some

For elephant ear syrup:

Sugar = 3 glasses
Water = 1 glass
Rose water = 1/4 glass
Saffron mixed with hot water = 2 teaspoons
Lemon juice = 1/2 teaspoon

Instruction :

Step 1: To make the syrup, mix the water and sugar and put it on a gentle heat until it boils and all the sugar is dissolved. Add saffron, rose and lemon juice and after a few boils and a little thickening, remove the syrup from the heat to cool. The syrup should be lukewarm when adding elephant ears.

Step 2: In a bowl of yogurt or milk, add eggs, baking powder and salt and mix well, then add oil and flour little by little to make a soft dough. Cover the dough with nylon and let the dough rest for 2 hours.

Step 3: Spread the earwax paste and mold as desired. Heat the oil and dip the elephants’ ears in the oil until it is completely puffed and turn one side that was fried until the other side is also fried. Moderate the heat so that the elephants’ ears do not burn.

Step 4: After frying the elephants’ ears, put them in the juice in the same hot way, and after 5 to 10 minutes, take them out of the juice and put them in a strainer to remove the excess juice. Then decorate it as desired with slices or pistachio powder or coconut powder. Serve after cooling.

Hints:
– The amount of flour required to prepare the exact elephant ear is not known. In fact, it depends on the type of flour. Then gradually add the flour and knead until the dough is soft but not sticky to the hands.
– Adding a lot of flour to the ears will not swell when frying.
– If the oil is cold, the dough will not swell.
– Elephant ear syrup should be thick because if the syrup is thin, elephant ear will soon become soft and stale.

recipe for baking elephant ear sweets with Iranian saffron