How to make Tulumba (Turkish Dessert) -
A traditional Turkish fried pastry sweetened by soaking in sugar syrup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Turkish
Course : Desserts
For more recipes related to Tulumba (Turkish Dessert) checkout Pancake, Teatime Cardamon Cake, Sweet Surprise, Lemon Syrup Cake . You can also find more Desserts recipes like Pineapple Upside Down Cake Chickoo Shahi Tukda Berry Meringue Nests Sans Rival
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Tulumba (Turkish Dessert) Recipe Card
Turkish cuisine is largely based on Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern and Balkan cuisines. Turkish cuisine in turn influenced these as well as other cuisines of neighbouring countries, including those of Central and Western Europe.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Tulumba (Turkish Dessert) Recipe
Refined flour (maida) 1½ cups
Semolina (rawa/suji) 1½ cups
Butter 2 tablespoons
Sugar ½ teaspoon
Salt a pinch
Cornflour/ corn starch 2 tablespoons
Eggs 3
Oil for deep-frying
Syrup -
sugar 2 cups
lemon juice 1 teaspoon
Method
Step 1
Heat a non-stick pan. Add one and half cups water, butter, sugar and salt, stir and bring to a boil. Add flour and whisk continuously.
Step 2
Remove pan from heat, add cornstarch and semolina and mix well. Set aside to cool.
Step 3
Break in the eggs gradually and whisk well using an electric beater to prepare a batter.
Step 4
Fill a piping bag fitted with a star nozzle with the batter.
Step 5
Heat sufficient oil in a pan.
Step 6
To prepare sugar syrup, heat the sugar with one and three-fourth cups water and bring to a boil. Add lemon juice and remove the scum that floats on top. Once the sugar syrup reaches one string consistency, switch off the heat and set aside.
Step 7
Pipe out the batter directly into the hot oil, cutting the ends with the help of scissors to get two inch strips and deep-fry till light golden.Transfer into the sugar syrup and soak for two minutes.
Step 8
Drain and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
