1 2/3 cup (400 ml) water
45 g (3 tbsp) unsalted butter
1/2 tsp salt
1 1/2 cup flour
2 cups sunflower oil
6 1/4 cups sugar
4 cups water
1 tsp lemon juice
Boil all the syrup ingredients in a large pot for 10-15 minutes. Let it cool down, then divide into two different bowls.
Heat the water, butter and salt in a pot. When it starts boiling, lower the heat and add in the flour. Stir constantly until the mixture leaves the sides of the pot and becomes doughy. Remove from the heat put aside for a few minute. Add in the eggs one at a time, making sure each egg is well blended before adding the next.
Heat the oil in a large cooking pot on low heat. Fill in your Pastry Bag with the dough. Squeeze out pieces the size shown in the picture. Break them off with your finger. Turn the heat up to over medium. Fry each piece uniformly, mixing with a perforated spoon. Take out the fried Tulumba and place them on a paper towel to remove excess oil.
Throw in all the fried tulumba into the cold syrup in the two bowls. Leave them in for about 20-25 minutes and stir occasionally. Make sure they all soak in the syrup.
Use a perforated spoon to remove them from the syrup. Place on a large service plate and serve while they are still crispy.