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Tulumba (Tulumbe)

  • Prep Time
    35 minutes
  • Cook Time
    15 minutes
  • Serving
    10 People
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Step 1

Stir 3 cups of sugar and 3 ½ cups of water together in a saucepan on medium heat.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Arrange the syrupy sweets on a serving plate and garnish with ground nuts.

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