Necessary ingredients to prepare Zolbia:
Stirred high-fat yogurt 180 grams (a cup of Sarkhali)
Frying oil as needed
Ingredients needed to prepare okra:
1 to 2 medium eggs
50 grams of liquid oil (a quarter cup)
100 grams of water (half a cup)
Ingredients needed to prepare the syrup:
400 grams of sugar (2 cups)
200 grams of water (1 cup)
1 tablespoon lemon juice

how we can make zolbia:

Mix zolbia powder and yogurt well in a bowl to make a paste with a consistency similar to yogurt.
Pour the zolbia dough into the funnel and make a thin cut at the end, and by pressing the funnel, shape the dough into small and interrupted circles in the oil.
The oil should be hot so that the zolbia puffs up as soon as it falls into the oil.
The heat of the flame should be enough to fry zolbia for 5 to 7 minutes. Be careful not to boil the oil.
Turn zolbia back and forth until both sides are fried.

After it turns golden, remove the zolbias from the oil and immediately pour them into the warm syrup. If the syrup is cold, Zolbia will not eat it. After a minute or two, remove the zolbias from the syrup and place them on a strainer.

Okra recipe:

Put water and oil in a pot on the flame until it boils. As soon as it boils, add okra powder and stir with a wooden spoon for about 10 to 15 minutes on a medium flame until the water evaporates and the dough is almost hard.
Add 1 egg to the slightly cooled dough and mix with a mixer. Break and mix the second egg in a glass and add it to the dough little by little until a hard but sticky dough is obtained. The okra paste should fall heavily from the spoon.
If the okra does not puff up in the hot oil, it means that the egg is low.
Place the roller in the funnel and pour the dough into the funnel. Cut the end of the funnel and by pressing, cut the okra paste into desired sizes in the hot oil.
The oil should be hot so that the okra puffs up as soon as it falls into the oil.
The heat of the flame should be enough to fry them for about 7 to 10 minutes. Be careful not to boil the oil.
At a time, fry a few okra in the oil to give them room to puff.
Turn the okra over and over to fry evenly.
After it turns golden, remove the okra from the oil and immediately put it in the lukewarm syrup. Very hot syrup softens okra and very cold syrup does not go well with okra.
After a minute or two, remove the okra from the syrup and place it on a strainer.

How to make syrup:

Stir water and sugar in a small saucepan over medium heat until the sugar dissolves and the mixture starts to boil. Add lemon juice to it and let it boil for about 3 minutes.
A very thin syrup softens the zolbia and okra, and a very thick syrup makes sugar.
Depending on your taste, add 1 to 2 spoons of rose water and wait until the syrup cools down a bit. The syrup is ready to use.