Add sugar, 600ml water, oranges, vanilla extract and ground cinnamon to a large pot.
Tulumba
Ingredients
30
pieces
-
- 150 g
- 2
- 10 g
- 500 g
- 5
- 250 g
- 40 ml
- 10 ml
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Preparation
Bring to a boil and let simmer for 10 mins until thickened. Then set aside.
For the tulumba batter, mix together 300ml water, a glug of oil, 5g sugar, flour and salt in a separate large pot.
Once thickened and a roux has formed, crack in the eggs one by one and mix until the batter comes together.
Transfer to a piping bag and pipe into the cold oil.
Bring the oil up to temperature (170˚C) and fry until golden brown.
Immediately transfer to the syrup and leave them to cool. It will absorb all the delicious flavours.
Transfer to a plate and coat in crumbled pistachios.
Nutrition per serving
Kcal
537
Fats (g)
27
Carbs (g)
59
Proteins (g)
19
Fibre (g)
7
Iron (mg)
1
