To make the saffron sugar syrup, combine the saffron and water in a saucepan and bring to a simmer. Slowly add the sugar and stir until dissolved. Increase the heat and bring to the boil. Remove from the heat, transfer the syrup to a sterilised jar and steep for 24 hours before using. The syrup will keep for at least 6 months at room temperature.

Using an electric mixer on medium speed, beat the cornflour and labna until combined. Gradually add the water and continue to mix until it is a creamy and slightly thick batter with the consistency of thickened cream. Transfer to a squeeze bottle. Cut the tip off the bottle so the opening is about 5 mm in diameter.

Heat the oil in a deep fryer or large wok to 170°C. Squeeze the batter directly into the hot oil in a rough circular motion, about 10 cm round, crossing over the circle a few times to ensure the zoolbiya holds together. Cook for 1 minute on each side or until light golden. Cook as many as will fit in the wok at one time.

Once cooked, transfer the zoolbiya to a wire rack to drain off the excess oil. Pour the saffron syrup into a large shallow bowl and soak the zoolbiya for 1-2 minutes or until they absorb the syrup and take on some of the saffron colour. (The zoolbiya can be cooked ahead of time then soaked once ready to serve.) Drain again to remove the excess syrup and arrange on a plate. Serve immediately.

Note
• Labna is thick yoghurt cheese made by adding salt to yoghurt, then hanging the yoghurt to remove the excess whey. Labna can be purchased from European delicatessens and cheese stores.