Tulumba Dessert
How would you like to have a home made Tulumba dessert, which is crispy and rich in sherbet? Here is that wonderful recipe that you can't find. Its preparation is similar to making profiteroles dough, the only difference is that the dough is not baked in the oven, but in a pan and it is sherbet.
While making Tulumba dessert, I also made lady belly and queen finger desserts, which are obtained from the same dough. Their recipes are also very soon with photos of the production ( ee, let me not put you in a sweet crisis, right :) ).
Friends who follow this recipe will reach 100% delicious results. Love…
Ingredients for Tulumba Dessert Recipe
- 3 water glass of water
- 100 gr. butter
- 2,5 water glass flour
- 3 pieces of eggs
- 2 tablespoon of semolina
- 1 tablespoon of starch or rice flour
- 1 teaspoon of sugar
- 1 pinch of salt
For the syrup:
- 4 water glass of water
- 4,5 cups sugar
- 1 tablespoons lemon juice
- 2 cups of cooking oil
How to Make Tulumba Dessert Recipe?
For the syrup:
- put the sugar and water in the pot,
- Let it boil, stirring until the sugar dissolves,
- When the syrup is about to become thick, add the lemon juice and remove from the heat.
Photo 1-2 Put the water and butter in a steel saucepan, stir before the water boils so that the butter melts well.
Photo 3-4 Slowly add the sifted flour to the pot and mix. Add salt and sugar and fry until you get a dough that does not stick to the pot (8-10 minutes on low heat).
Photo 5-6 Take the pan off the heat, spread and collect it with a wooden spoon, and let the dough cool without crusting. Once warm, break the eggs one at a time. Add semolina and rice flour (or starch) and knead with a wooden spoon or mixer until you get a smooth dough.
Photo 7-8 When your dough gathers itself, fill it into a cream pump fitted with a knurled cap and squeeze into strips and divide into pieces of the size you want.
Photo 9-10 Throw the sweets you cut into the cold oil and turn on the stove at the lowest, fry the sweets in oil by shaking them from time to time.
Photo 11-12 Throw the fried desserts into cold syrup immediately. Take the desserts that have soaked the syrup for 5-6 minutes on the serving plate.
Note: After each frying, cool the oil for a while, otherwise the inside of your tulumba dessert will not be fried well.
Hello, Ms. Nilay. I am a high school student and studying pastry. The tulumba dessert given by our chef became soft after taking it out of the frosting. We have an exam from the pump on Monday. I want to try the recipe you gave, but frankly, I'm afraid that it will be soft. Why do you think it's soft?
It may be that the oil is not hot enough and the dough is browned less than necessary. It is also important to keep the sherbet cold. There was not much softening in what I prepared, but when I looked at the comments, there were some who experienced softening. If your chief had the same problem, I think he cannot leave you from that exam. love.
Haaaaariika a recipe. DANKE SCHONN :)
I did it, my pumps got soft after I took them out of the free, I wonder why they don't get crispy. Thank you :)
i need to try it now it looks perfect =)
DESCRIPTION ICN TSKS
good luck to your hands
I just made it, it was crunchy just as I like it, the only flaw was that the piping bag was small, so they were a little thin :)
good for your labor
It Came So Good From My Pain. But It Came Too Soft. I would be happy if you write the reason..
I made your hands healthy and 4oooo sir
I wonder if there is normal margarine instead of butter, I am adding your answer???
Ms. Tuğba, the best thing is to use butter.
If there is no butter, it can be margarine.
thank you for your work, they look great, i want to try them now :)
I just did it recipe yesterday and i love it. Thank you so much for recipe miss Tulay. I'm looking foward to see more recipe. I live in America and so hard to find Turkish cook book in here. I can only google to seach when i need Turkish food. Thank you again. well done.
THERE IS NO CLAMPING TOOL, WHAT OTHER TOOL CAN IT BE WITH?
It says water glass, but it is not possible to understand how water glass is. At this time, there are millions of water glasses, all of them in different sizes? I think there are recipes with that old water glass :)
Ms. Tülay, my readers say that when I give gram measure, we don't have a scale, please give recipes with cup and cup sizes, so I use cup sizes.
2.5 cups equals about half a kilo
what is meant by glass is straight classic pasabahce water glass
(I'm also a cook)
I wonder which type of oil should I use, thank you
You can use sunflower or canola oil for this recipe.
there are sooooooooooooooooooo good recipes!!!!!!!!!!!!!!
It's nice, I recommend you to do it
lady gamze give the water recipe, i can make it too ltf
It's a great thing, I love it very much, I had the pump made, it was perfect with the recipe I got from here, the person who gave the recipe for his work, share it, so the unexperienced should try it. It's perfect and the recipe is given in a very understandable way, thank you
When it is first made, it gets soft when you wait for a while, I wonder why
yes i love it too but i can't keep it free
I tried it, it was pretty good, but it wasn't very crunchy :)
I'm doing it now, if it's good, I'll tell you :)
I like it very much it looks great, well done
I hope I make it, I love this dessert so much
i'm doing it now
Hello,
How many ml of water glass do you use? Thank you
I wonder which type of vinegar should I use?
When I first tried to make this dessert, I was nervous, I didn't think it would be very good, but after I made it, we liked it very much. I even make Tulumba dessert during the holidays and everyone asks if there is more and your recipe :) thank you …
I am newly married even though I have no skills, I did it, I got very good results, my friends, I surprised my mother-in-law and my mother, thank you very much.
I WILL MAKE IT TWO TIMES BUT I AM VERY EXCITED FRIENDS. MY FAITH IS MY MISAF MUCH. MY FAVORITE SWEET IS TULUMBA :) LET'S WRITE SWEET….
So that the tulumba dessert does not soften, cool the syrup in the refrigerator and put the fried desserts in the cold sherbet. I tried it like that, it was very good, they turned out crispy
hello, I made the dessert 1 month ago, I put the egg 1 less than the number you said, but it smelled very bad, I used house eggs, I don't know if it was from it. I cooked it very hard inside. I couldn't catch it. Your other recipes were good, but :)
Hello Ms. Aysel, eggs can be very problematic in the heat, I'm sure it will be good on your second try. Yours sincerely
If you want the tulumba dessert to be crunchy, add vinegar to it, my second suggestion is don't forget the salt. My second suggestion is that I didn't throw the salt in my first try 4 years ago, it stuck to the ceiling of the kitchen. My second suggestion is to do the cooking well, that is, extend the tiring part a little longer, the dough will reveal itself until a thin cigarette paper membrane forms at the bottom. let's miss already
how much water is so much flour in my recipe, two tbs of water, two tbs of flour, the rest of the recipe is the same, the flour will be poured when the water boils, not first, good luck to everyone, first do it little by little, then fold the measure, neither the material will be wasted nor you get too tired
let's see experience
i will try and see
Ms. Nilah, I made a tulumba dessert, but it didn't look like a tulumba dessert at all.
Hello Ms. Ayşe, grams are very important in these types of recipes, unfortunately I don't know the exact size for spoons :(
really nice sweet i love it
mrh i just joined you hrks very slm my wife and my kids have tambi sweets too i just got used to making it in the tulumba i love it a sweet i hope i can succeed
I also made the dessert, but the next day the dessert was too soft, it was like dough, what should I do, thanks..
Good evening. I made the Tulumba dessert. Everyone liked it very much. But it got soft right away. It wasn't crunchy. I wonder why that might be? I made it exactly as in the recipe.
I made Tulumba dessert. It tasted good. But it was soft. I wonder why it was? I would be glad if you help.
because you boil too much
I made it with the recipe of master Oktay. Why was it soft, I was bored.
I tried your profiteroles recipe, but I couldn't keep the consistency of the chocolate sauce on it, it was too liquid, I made it exactly as in the recipe, I'm waiting for your help, sister nilay :)
hello, nilay lady, thank you very much, I really made the dessert and it was very good compared to my previous production, it was more crispy and light, the flavor added by the butter was different, thank you very much again, I wish you continued success, take it easy,,
Ms. nilay is such a beautiful site and it is such a dragging day, we have completely forgotten the tiredness of the winter, but the dessert looks very good and its taste is as if it is crispy and delicious on my palate, I hope I can do it,,, I just had a question, how many people were the sizes on average?? thank you cook your recipes are really nice cook,,
Hello Mr. Murat,
Thank you so much. The recipe is enough for 6-8 people. If you plan to make it for more people, just double the size.
Ms. mrb nilay, I tried your dessert, it was very good, thank you, good luck for this beautiful recipe
Ms. Yasemen, thank you very much, love..
I totally agree... I guess we wouldn't be able to endure this much if we weren't very strong... By the way, I'm still browsing your site :D..I really loved it..I can't be fair to you :D I hope your hands won't suffer...I hope to see you...
hello,
How sweet it turns out from the measure you give.
I want to do it for trial purposes, you know, I want it not to be wasted if I can't do it well in my first try..
I've been stuck on this site for about 2 hours. Everything is beautiful.. It is obvious that they are made and prepared with serious effort.. There is nothing we women cannot do.. I think it is in our hands to turn cooking into an art.. You are really super.. I hope your hand never ends in taste…
By the way, I strayed from the real topic :) I think it looked like this recipe, I think I made a tulumba dessert at home with my mother who couldn't stand the pressures.. I've never eaten such a good dessert in my entire life... In 10 minutes, there was nothing left on the plate.. Anyway, I guess I took it too long.. Have a nice day, lots of sun ladies…
Hello Yksl, your comment made me very happy. I hope we share and comment on many more beautiful recipes. We women can be more successful than anyone else in whatever we want or love. The only thing we have to do is to work without caring and without complacency. love..
I just learned that you have withdrawn from the competition, I wish you hadn't withdrawn because I was sure you would win :(
You are very sweet, my joy, it is enough for me to be your first. Rest is a lie ;)
I was also waiting impatiently for the result to be announced on May 2nd.
I'm sorry you pulled out of the competition, I'm sure you have good reasons but I wish you didn't withdraw :((
Hello Dilek, thank you for your support. Just causes and unjust results.
I understand, my sister. Thank you for taking the time to write to me.
my sister mrb. I want to know the result of the blog awards competition. I haven't been able to look at the site for a long time because of my work. I'm waiting for your answer...
Dear, we decided to withdraw from the competition last week, so I don't know what the result is.
Good evening. I applied your recipe. It was soooo good. My wife liked it very much. Thank you very much.
Hello Selda, I thank you :) I am very glad that you were successful… Bon appetit and love…
Hello Selda, if you are planning to make it from 1 egg, you need to reduce the ingredients to less than half. Here, a little judgment comes into play. You can reduce the flour by keeping the ratio of semolina and starch the same.
Good evening. I want to make this dessert in half measure. But how much will I beat the egg? Is it enough if I put 1 egg?
delicious
looks like a great dessert, i'm going to have my mom make it right away
Thank you very much for answering my question. I will do exactly what you said. I have no doubt that the result will be good :))
Hello Neşe, let's answer the question right away… Dear, first of all, after oiling the cake mold, sprinkle flour on it and shake it. Then turn the mold upside down and clean it by shaking off the excess flour. In this way, the cake does not stick to the mold and comes out easily.
As for the floured grapes, add the grapes after you make the cake batter, that is, just before pouring the dough into the mold, and mix gently 2-3 times with a wooden spoon.
If you follow these rules, your cake will be just the way you want it. You see, even though you did everything I said, it didn't work, I recommend throwing the cake mold :)
Love…
Tulumba dessert looks very good, well done. I have a question for you, I made a sad cake last night, it tasted good, but even though I floured the grapes, it fell to the bottom and stuck to the mold :( half of the mold came out but the other half remained in the mold, I was very sad. I had oiled the mold so much. Please tell me a solution. Thank you in advance, so that it does not collapse and the cakes I make do not stick to the mold.
I congratulate you very much, my dear, thank you very much for sharing beautiful and different recipes with us.
Thanks for your comment Hilalcim :) My wife loves this dessert (for some reason, men love anything difficult anyway :))
I use Tefal in the bread machine and I am quite satisfied. A friend of mine is using simbo, but he is not very happy because the bowl is small. You can make jam, cake and sherbet with my machine. Baking times are generally the same as for basic bread making (3 hours). There has been no noticeable change in my electricity bill since I started using it. Good luck and love...
Thank you Ayşegülcüm my dear :) I would be very happy if you share your experiences. Love…
Thanks, my mother-of-pearl, I tried a little, but the result was worth the effort I put in :)
Let's go to Tulumbaya, it is a dessert that I do not like very much, but I am sure it was autumn, well done to Nilay. love
Friends, does anyone among you use a bread maker? If yes, which model brand? Can you share your experiences with me? I want to buy but there are too many models. Time process electricity consumption is important. Let it do it in jam, in cake, of course. love
my Nilay
Well done my dear, I love it, I will definitely try the Tulumbaya. Your recipes are super.
Yours
Good luck to your hands, You have made a very difficult dessert.
There is nothing better than hearing the voice of my silent followers, I believe... Thank you very much, Yours...
Miss Nilay; Hello there. I am one of your silent followers. Good luck to you and your hands. You wrote water twice in the ingredients for sherbet. I think one would be candy. I wanted to give information about this. I wish you good work.
Sibel h. Thank you :) I can understand that you don't share the site with your friends, but if I thought like you, this site wouldn't exist, would it? :) Our aim is for everyone to cook well, to try and share their experiences with us.
Remember that good things multiply when shared. Sending greetings to London. stay with us.
Love…
slm nilay I don't want another turquoise to discover this unique flavor :) :) :)