Turkish Tulumba
And alhamdulilah the Holy month of Ramadan is here to spread joy, peace, tranquility to the mind and soul. May Allah accept our Ibadah and forgive our sins and shortcomings and make us the inhabitants of Jannah.
Tulumba can be described as a distant cousin of Jelebi and Churros. What is distinct about this dessert/ sweet snack is that it is super crunchy on the outside yet soft and Juicy on the insides.
Tulumba is generally prepared by making a soft and semi liquid dough that is squeezed into *cold oil* using a piping bag with a star nozzle and each segment of Tulumba is cut off using oil greased scissors. Notice that I have stressed cold oil, because frying Tulumba in hot oil might not give the exact texture you are looking for.
It definitely looks eye catching, at the same time it is a delicious dessert too. If you have prepared sugar syrup ready in hand ( I make a batch of sugar syrup for Ramadan treats like this, Qatayef, Kunafa rolls etc.) this is the easiest sweet dish you could prepare for Ramadan.
Tulumba is called Bamiyeh in Iran and Egypt. It is a famous and everyone's favorite street food, which is also also served especially during Ramadan.
To attain the glossy finish keep in mind to drop in your hot Tulumbas in room temperature or cold sugar syrup. I am sure these Tulumbas are going to be loved by everyone. Let's move on to the ingredients.
Ingredients :
Sugar Syrup ;
- 2 1/2 cups sugar
- 1 1/2 cups water
- 1 tbsp lemon juice
Dough:
- 2 1/2 cup Flour
- 2 cups water
- 1 tbsp butter/oil
- 1 tbsp sugar
- Pinch of Salt
- 4 eggs
Instructions :
- In a large vessel, add your sugar, water and lemon syrup and allow to boil for 10 minutes and switch off the flame and allow to cool.
- In a large vessel, pour in the water to prepare the dough. Salt, sugar and flour are to be added. (explained in the next step)
- Into the hot boiling water add in your flour and mix vigorously using a wooden spoon.
- Once the dough has come together and cooled, using a stand mixer or wearing kitchen gloves add your eggs one at a time and combine well (using a kitchen mixer /stand mixer is best for combing).
- Using a star nozzle for your piping bag, fill in your dough and for safety of your dough from plopping out while you squeeze the dough, use an extra piping bag and give a cut at the end of the piping bag again.
- Now into a wide pan, pour your oil. Into your cold oil drop in your squeezed Tulumbas and cut off using a greased scissors.
- Now switch on the flame on medium high and allow to fry until golden and crisp.
- Now drop your hot Tulumbas to your cold sugar syrup and coat well.
- Using a slotted spoon remove your Tulumbas from the sugar syrup to your serving dish.
- Garnish with a dash of ground pistachios.
Enjoy!
Notes :
- Just like I mentioned, the oil has to be cold and the dropped Tulumba are then placed in the stove for heating and frying them, the syrup has to be cooled before dropping in your hit Tulumbas.
- The dough must cool before putting the eggs into the dough.
- Add the eggs one at a time and combine well everytime you add it ( you may use kitchen gloves too)
- When you squeeze the second batch of dough, make sure the oil has cooled.
- For greasing your scissors, dip the tip of your scissors in the cold oil.
