Tulumba (Gulab Jamun meets Churros)
Boil water and sugar.
Add lemon juice and let boil for 5-10 minutes. Let cool completely.
Put water and butter in a pot. Mix well to melt the butter in water.
Add salt and sugar.
Sift the flour and slowly add it into the pot, mixing as you add with a wooden spoon until you have a non-sticky dough, for about 10 minutes over low heat.
Remove from the stove top and let the dough cool down.
Break the eggs one at a time, and mix with your hands or using a stand mixer.
Add in starch and semolina and continue mixing until you have a creamy dough.
Add oil to a frying pan.
Fill the dough into a piping bag with a star nozzle attached to the end.
Squeeze the dough pieces into oil while it is still cold. To cut the pieces as they drop, use either a pair of scissors, or even your fingers — just keep in mind that each needs to be 2 to 3 centimeters long.
Let the pieces double in size over medium heat. The slower they are fried, the crunchier they will be
After they are fried, dunk them into cold syrup. Let them soak in the syrup for 1-2 minutes and take them out using a slotted spoon
Before frying the next batch of dough, let the oil cool down before repeating the process.
Garnish with chopped pistachios and rose petals.
Serving Size 1
Servings 0