Mold for Tulumba Dessert (Small)

Mold for Tulumba Dessert (Small)
Our Price$59.99
Producer / ArtistKitchenette
MaterialStainless Steel
DimensionsD 3" H 9.8"

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Mold for Tulumba Dessert LARGE)
(KİTCHENETTE Tulumba Tatlısı Kalıbı - BÜYÜK)

The most practical way to make the traditional Tulumba dessert! This stainless steel mold will help you shape dough easily into the unique patter of Tulumba dessert, which will be then ready to cook.


Tulumba tatlısı’ (too-LOOM’-bah TAHT’-luh-suh) is a classic Turkish dessert and a popular street food. It's crispy, syrupy and ultra-sweet.

You’ll find 'tulumba tatlısı' served in many restaurants but it's sold mainly by street vendors who fry it up fresh on the spot and serve it warm. Many home cooks also make ‘tulumba’ dessert because kids love it.

‘Tulumba’ dessert is made of bits of fried dough, similar to donuts, steeped in lots of lemony syrup.

The dough contains starch and semolina which keeps it light and crispy.

To make this classic Turkish sweet at home, you’ll need a pastry tube or decorator’s sleeve with a star tip and a deep skillet for frying. It may be difficult to get the shapes perfect at first, but after a few tries your hands will get used to it.

For The Syrup:

3 cups sugar

3 1/2 cups water

Juice of ½ lemon

For The Batter:

2 tbsp. butter

2 tbsp. sugar

2 cups water

3 eggs at room temperature

3 tbsp. semolina

2 tbsp. cornstarch

2 ½ cups flour, sifted

vegetable oil for frying


First begin by preparing the syrup. Stir the sugar and water together in a saucepan. Bring the mixture to a boil and stir until the sugar is dissolved.

Reduce the heat and let the syrup simmer gently for about 15 minutes. Add the lemon juice and simmer for a minute more. Turn off the heat and leave it to cool down.

To prepare the batter, add the sugar, water and butter to a saucepan. Turn on the heat and stir continuously until the butter is melted.

Once the butter is melted, stir in the flour using a wooden spoon. Use the spoon to crush the mixture until it forms a loose dough.

When the dough begins to collect around the spoon, remove the pan from the heat and set it aside to cool. Break one egg at a time into the dough and stir them in with the wooden spoon.

Add the starch and the semolina to the mixture and combine them with the wooden spoon.

Put the dough in a cake decorator’s tube or sleeve fitted with a star tip.

Put about three inches of vegetable oil in a deep frying pan and heat to frying temperature.

Using the decorator’s tube, squeeze out small lines of the dough to make bite-sized pieced directly in to the hot oil. Use a strainer or spoon to turn the pieces over and around so they brown evenly.

When the ‘tulumba’ are browned evenly remove them from the oil and drain them on paper towels. Then add them to the cooled-down syrup and let them soak it up.

Arrange the syrupy sweets on a serving plate and pour some extra syrup over the top. You can garnish the ‘tulumba’ with ground nuts, if you wish.