Tulumba

Preparation

1. Add sugar, 600ml water, oranges, vanilla extract and ground cinnamon to a large pot.
2. Bring to a boil and let simmer for 10 mins until thickened. Then set aside.
3. For the tulumba batter, mix together 300ml water, a glug of oil, 5g sugar, flour and salt in a separate large pot.
4. Once thickened and a roux has formed, crack in the eggs one by one and mix until the batter comes together.
5. Transfer to a piping bag and pipe into the cold oil.
6. Bring the oil up to temperature (170˚C) and fry until golden brown.
7. Immediately transfer to the syrup and leave them to cool. It will absorb all the delicious flavours.
8. Transfer to a plate and coat in crumbled pistachios.