Traditional tulumba recipe with crisp fried dough soaked in cold syrup for perfect texture.

Scale

4 Cups sugar

4 Cups Water

1 and 1/2 Tablespoon Lemon Juice

2 and ½ Tablespoons Semolina

2 Tablespoons Butter

2 and ½ Cups Flour

1 Tablespoon Corn Starch

2 Cups Water

3 Eggs

2 Tablespoons Sugar

Oil (for deep frying)

1/2 Cup Pistachios

½ Teaspoon Salt

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1. Put water and sugar in a pot and bring to a boil.

2. Add lemon juice and simmer 10 minutes. Cool completely.

3. Mix water and butter in another pot and heat until butter melts.

4. When boiling, add flour gradually.

5. Stir 10 minutes until dough forms.

6. Let dough cool in a bowl.

7. Add eggs one by one and mix well.

8. Add semolina and cornstarch and mix.

9. Heat oil in skillet and place batter in piping bag.

10. Pipe dough pieces into cold oil.

11. Turn on heat and fry until golden.

12. Remove and place in cold syrup.

13. Soak 2–3 minutes and transfer to plate.

14. Top with pistachios.

15. Repeat with remaining batter.

16. Serve with tea.

Keep syrup cold for best texture.

Let dough cool before adding eggs.