For the Syrup
- 2 cups (400g) granulated sugar
- 2 cups (480ml) water
- 2 tablespoons lemon juice (or 1 tablespoon rose water for a floral twist)
For Frying
- Vegetable oil for deep frying (approximately 4 cups)
Pro Tips: Always use room-temperature eggs — they blend smoothly into the warm dough. The syrup must be completely cold when poured over the hot tulumba — this is what ensures perfect absorption. For classic ridges, use a star piping tip (number 827 or similar).
