Soft Cookie

Strawberry Magnolia

Tartlet With Cream

Tiramisu Recipe

Tulumba Dessert

Dessert 16 November, 20:17'de eklendi

Dough:

1½ container flour

1½ container water

2 tbsp margarine/spread

2 tbsp starch

1½ tbsp semolina

3 eggs

½ tsp sugar

¼ tsp salt

Syrup:

2 ½ container sugar

2½ container water

1 tsp lemon juice

Canola oil for searing

To set up the syrup, put sugar and water in a pot. Heat to the point of boiling and mix in lemon juice. Bubble for around 5 minutes and given it a chance to cool.

In a pot, put water, sugar, salt and margarine/spread. Give the margarine/a chance to spread soften over medium warmth. Mix in flour and mix ceaselessly to shape thick batter. Cook for 5-6 minutes over low warmth, for example, cooking halvah. Move the batter in a wide bowl and given it a chance to chill off. And after that, include semolina and starch. Manipulate with your hands. Include the eggs one by one and ply until shaping a chunk of sticky and rich batter.

Fill the mixture into a baked good sack with a ½ inch measurement star tip. Fill a griddle with canola oil and make one inch batter pieces, cut the finishes with scissors and place them in the oil. Give them a chance to twofold in size over medium warmth by shaking the skillet delicately (ensure oil isn’t that hot, generally the tulumba will be crude inside). When they rise, increment the warmth and broil all sides of tulumba pieces.

Place the browned tulumba over a paper towel and after that put them into the cooled syrup promptly.

Assume the out and position over a serving plate. Serve Tulumba Dessert plain or with thickened cream.

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