Tulumba - Turkish Delight

Name: Tulumba - Turkish Delight
Total time: 2100 s
Yield: 8-10 servings
Cuisine: Indian
Ingredients: For Dough; 1 cup Maida; 1/2 cup Semolina; 1 cup water; 2 tbsp butter; to taste Salt; 1 tbsp sugar; 2 eggs; 1/2 teaspoon vanilla essence; For Sugar Syrup; 11/2 cup water; 13/4 cup Sugar; 1/2 tbsp lemon juice; 1/4-1/2 teaspoon rose water optional

Rekha Unni @cook_13338247

Kolkata

#CookClick #goldenapron #post12
Deep fried dessert soaked in sugar syrup, this is easy,delicious and popular Middle Eastern dessert

Rekha Unni @cook_13338247

Kolkata

#CookClick #goldenapron #post12
Deep fried dessert soaked in sugar syrup, this is easy,delicious and popular Middle Eastern dessert

Saved

Ingredients

35 mins

8-10 servings

For Dough
1 cupMaida
1/2 cupSemolina
1 cupwater
2 tbspbutter
to tasteSalt
1 tbspsugar
2eggs
1/2 teaspoonvanilla essence
For Sugar Syrup
11/2 cupwater
13/4 cupSugar
1/2 tbsplemon juice
1/4-1/2 teaspoonrose water optional

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Steps

35 mins

1

Prepare the sugar syrup first: Boil water with sugar, let it dissolve completely. Add lemon juice and mix well
2

Boil syrup for 6-7 mins. Switch off. Add rose water and mix well
3

Allow to cool completely.Unlike our jalebis, tulumba is soaked in room temperature/cooled syrup
4

While syrup is cooling, prepare the dough. Heat 1 cup water with butter. Mix well.
5

Add semolina and flour to water
6

Mix well with spoon until well combined. Allow to cool for 10 minutes
7

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
8

Add vanilla, sugar and salt. knead dough well
9

Fit the piping bag with 1 cm star nozzle. Fill piping bag with dough
10

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
11

Deep fry Tulumba over low medium heat until medium brown. This is to ensure the dough is cooked from inside and will be crunchy.
12

Drain excess oil over tissue paper. immediately drop in cooled sugar syrup. Let it rest in syrup for 5 mins.
13

Drain excess syrup and 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 above steps until dough is completed
14

Garnish with powdered pistachios (optional) and serve immediately. Tulumba is best consumed on the same day it is prepared. it loses it's texture as time elapses hence should be served warm

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Rekha Unni @cook_13338247

on May 24, 2019 10:58

Kolkata

Humble soul embarking on beautiful journey of love called life. cooking is one of my favourite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions. My blog: https://SpicesandDesserts.com