Tulumba


Tulumba

Ingredients

1 litre (4 cups) of water
1 kg (2 lb) of sugar
500g (1 lb) of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of cream of tartar
1/4 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground black pepper
1/2 teaspoon of ground cardamom
1/4 teaspoon of ground mace
1 tablespoon of rose water

Method

1) In a large pot, bring the water to a boil.

2) Add the sugar, and stir until dissolved.

3) In a large bowl, combine the flour, baking soda, cream of tartar, baking powder, cinnamon, cloves, nutmeg, pepper, and cardamom. Stir until well mixed.

4) Gradually add the flour mixture to the pot, stirring constantly.

5) Stir in the rose water.

6) Continue boiling and stirring until the mixture thickens and starts to pull away from the sides of the pot.

7) Remove from the heat, and let cool.

8) Once cooled, shape into small balls, and deep fry in oil until golden brown.

9) Drain on paper towels, and serve.

Potential changes & improvements

-You could use different types of flour, such as whole wheat or gluten-free.
-The amount of spices can be adjusted to taste.
-Instead of deep frying, the tulumba could be baked.

What other food it works well with

Tulumba goes well with coffee or tea.

Common Mistakes

One common mistake when making tulumba is not boiling the mixture long enough. This can result in the tulumba not being cooked through, and being gooey on the inside.

Nutritional Information

Tulumba is high in sugar and calories.

Allergens

Tulumba contains wheat, and may contain traces of nuts and soy.


Leave a Comment

Your email address will not be published. Required fields are marked *