Tulumba – Turkish Delight

Tulumba is deep fried dessert soaked in sugar syrup , very similar to Indian Jalebis and Spanish Churros. This is easy,delicious and popular Middle Eastern dessert/snack. Tulumba means “pump” in Turkish

Tulumba is crunchy when it’s fresh and warm, as the time passes by, it becomes chewy and loses it’s texture

Enjoy this delicious Tulumba as a dessert or as a snack

Preparation time: 60 mins Cooking time: 35 mins Total time: 95 mins

Servings: 8 – 10

Ingredients

For Dough

• 1 cup Maida
• 1/2 cup Semolina
• 1 cup water
• 2 tbsp butter
• Salt to taste
• 1/2 teaspoon Vanilla essence
• 2 eggs
• 1 tbsp sugar

For Sugar Syrup

• 11/2 cup water
• 13/4 cup sugar
• 1/2 tbsp lemon juice
• 1/4-1/2 teaspoon Rose water – optional

Steps to prepare

• Prepare the sugar syrup first: Boil water with sugar , let it dissolve completely.

• Add lemon juice and let it boil for 5 minutes. Switch off

• Add rose water and mix well.

• Allow to cool. Unlike our jalebis, tulumba is soaked in room temperature syrup

• For dough: Heat 1 cup water with butter. Mix well.

• Add semolina and flour

• Mix well with spoon until well combined. Allow to cool for 10 minutes.

• Knead this mixture with kneader or with stand mixer.Now add eggs, 1 at a time, blend well for 30 seconds before adding second one

• Add vanilla, sugar and salt

• Knead well.

• Fit the piping bag with 1 cm star nozzle.

• Fill piping bag with dough

• Heat oil for frying, note oil should be very lightly warm to cool. Now pipe the dough 5-8 cm long as desired and cut off with wet scissors. Do not crowd the pan. Finish piping before oil heats up

• Cook this over low medium heat until medium brown. This is to ensure the dough is cooked from inside and will be crunchy.

• Drain excess oil over tissue paper.

• Immediately drop in cooled sugar syrup. Let it rest in syrup for 5 mins.

• Drain excess syrup from Tulumba

• Transfer to serving bowl. Meanwhile allow the hot oil to cool before starting the next batch of Tulumba. tulumba should not be piped in hot oil, repeat the steps

• Garnish with powdered pistachios (optional) and serve immediately. Tulumba is best consumed on the same day, its prepared and should be served warm