Preparation Time35 minutes
Serving Size10 People
Stir 3 cups of sugar and 3 ½ cups of water together in a saucepan on medium heat.
Bring the mixture to a boil and stir until the sugar is dissolved. Let the syrup simmer gently for 14-16 minutes on low heat.
Add the lemon juice and simmer for 1 more minute. Turn off the heat and set aside to let it cool. In a saucepan, add 2 cups of water, butter and 2 tablespoons of sugar and stir continuously until the butter has melted on low heat.
Stir in the flour using a wooden spoon until a loose dough is formed. When the dough begins to collect around the spoon, remove the pan from the heat and let it cool.
Add one egg at a time into the dough and stir them in with the wooden spoon. Add the semolina and cornstarch, combining well with the wooden spoon.
Transfer the batter to a pastry bag fitted with a star tip. Pour about 3-4 inches of oil into a deep frying pan and heat to 350 F. Once the oil is hot, squeeze out small lines of dough directly into the hot oil. Use a strainer or spoon to turn the pieces over and around, so that they brown evenly.
When the tulumba are evenly browned, remove them from the oil and drain on paper towels. Add them to the cool syrup and let them soak it up.
Arrange the syrupy sweets on a serving plate and garnish with ground nuts.