Tulumba Pastries | How to make Tulumba Pastries

By Lata Lala  |  13th Sep 2015  |  
5 from 3 reviews Rate It!
  • Tulumba Pastries, How to make Tulumba Pastries
Tulumba Pastriesby Lata Lala
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About Tulumba Pastries Recipe

Tulumba pastries are oblong shaped moist sweet pastries, golden and crispy deep-fried from dough and then soaked in sweet aromatic syrup. Its a famous Greek dessert. Idea courtesy Google.

Tulumba Pastries, a succulent delicacy which is famous all over the world. Tulumba Pastries is one dish which makes its accompaniments tastier. With the overflow of flavours, Tulumba Pastries has always been everyone's favourite. This recipe by Lata Lala is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Tulumba Pastries, just the perfect situation when you realise that you need to know how to make the perfect Tulumba Pastries. So, at that time you can try out this delicious recipe by Lata Lala. The recipe of Tulumba Pastriesis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Tulumba Pastries is 45 minute. This recipe of Tulumba Pastries is perfect to serve 8. Tulumba Pastries is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Tulumba Pastries

Ingredients to make Tulumba Pastries

  • Dough: 2 ½ cup flour 2 cups water 1 tbsp sugar.
  • 2 tbsp semolina
  • 2 tbsp butter
  • 1 tbsp corn starch
  • A pinch of salt
  • 3 eggs
  • oil for frying
  • pistachios handful
  • For the Syrup: 3 ½ cup sugar
  • For the Syrup: 3 ½ cup sugar
  • 3 cups water
  • 1 tbsp lemon juice

How to make Tulumba Pastries

  1. Prepare Syrup: Boil water add sugar and lemon juice. Boil for 5-10 minutes and let it cool.
  2. For the dough: Put water and butter in a pot. Mix it well to melt butter in water.
  3. Sift in flour, add salt and sugar and mix it fast with a wooden spoon until you have a non sticky dough about 10 minutes over low heat.
  4. Take the pot off from stove and let the dough cool down. Break eggs into it one by one and mix with your hands.
  5. Add in cornstarch and semolina and continue mixing with hands until you have a creamy dough. Fill a frying pan with oil. Fill the dough into a piping bag with a nozzle. Or you can just cut the corner of piping bag.
  6. Squeeze dough pieces into oil when it is still cold. Cut with oiled scissors every time. Let them double in size over medium heat. The slower they are fried, the crunchier they are.
  7. After they are fried, transfer them into cold syrup. Keep them in syrup for 1-2 minutes.
  8. Before frying the rest of dough, let the frying oil be cold and repeat the same steps.
  9. Serve cold with coarsely chopped pistachios.

Reviews for Tulumba Pastries (3)

Hema Dubey3 years ago

innovative dish

sandeep gurshani3 years ago

must try receipe

deepak jadhwani3 years ago