Persian Bamieh شیرینی بامیه

We are in the first days of Ramadan (aka Ramezan) month and many people fast all around the world. It is definitely one of the most difficult ones with days' length reaching to even 17 hours or more, and the temperature gets to around 40C.
There are a lot of specific rituals in this month, particularly around food! Some of the dishes, desserts, or sweets are very specific in Ramadan.
Being away from those old good days at home and missing the spiritual feelings tied to it, I craved Baumieh (Bamieh), a delicious and rich sweet served in Iftar platters. I found the recipe thanks to google immediately and made a big portion of it in less than an hour!
Here, I want to share the recipe with those of you who want to try something new!

*Serving suggestions:
Traditionally, we serve Baumieh with hot black tea.

Ingredients:

For the batter
all purpose flour: 1 cup
water: 1 cup
sugar: 2 tbs
butter: 50 grams
egg: 2 large
frying oil

For the syrup 
sugar: 2 cups
water: 1 cup
lemon juice: 1 tbs
Saffron: 2 tbs (brewed liquid)
rose water: 3 tbs

Direction: 
First, you should make the syrup and set it aside to cool down. In a pan, bring the water to a boil and add sugar, lemon juice and saffron. Let the syrup boil till it gets a bit thick, then add rose water. Set it aside to cool down.
For the batter, bring the water to a boil in a saucepan, then add sugar and butter till the butter melts down. Add all the flour to the mix and whisk it quickly till it turns to a soft batter. You should not stir the batter after the batter forms otherwise it does not let the batter rise when frying. Remove the saucepan from the heat and set it aside till cools down.   After ~ 5 mins, add the eggs one at a time. When you add eggs, there will be some lumps in the batter. Don't worry! just try to smooth the batter with a spoon/spatula till it gets soft and smooth. In a small saucepan heat the oil to 370". Fill the pastry bag with the batter, using an open star cake decorating tip. Cut the batter into 2cm pieces as it runs through the tip with a scissors and drop it into the hot oil. Fry the balls till dark gold (amber), then drain them on a towel paper and immediately dip them in the syrup. Depending on how sweet you want it, the dipping time varies between 1-4 mins. Remove the Bamieh pieces from the syrup and transfer them into a colander to remove the extra syrup.
Baumieh is ready to eat! Enjoy it with a cup of tea!

* Note: The Baumieh should be hot and the syrup cold when you dip them.