Preparing the Syrup

Cup of Yum
1. Mix water and caster sugar in a medium-sized pot, then bring to a boil over medium heat.
2. Let it simmer for 15 minutes, and add the lemon juice just before removing it from the heat.
3. Set it aside and let it totally cool while preparing the dough.

Preparing the Choux Pastry

1. In a saucepan, combine water, sugar, salt, and ⅓ cup vegetable oil, then bring to a boil.
2. Once the mixture boils, add the flour while stirring continuously to avoid lumps.
3. Remove the dough from the saucepan and let it cool down until it doesn't burn your hands.
4. Once the dough has cooled, transfer it to the mixing bowl of a stand mixer.
5. Add the eggs to the dough one at a time, mixing thoroughly after each addition to ensure even distribution.
6. Next, incorporate vanilla paste, white wine vinegar and starch into the mixture, stirring well.
7. Transfer the dough into a piping bag fitted with a star-shaped nozzle, approximately 1" (2-3 cm) thick.

Frying the Dough

1. Pour vegetable or sunflower oil into a deep saucepan. Using a pair of scissors, pipe dough pieces about 2 inches - 4 centimeters in size into the oil.
2. Try to fit in as many as you can without overlapping. If you can't fit them all at once, wait for the oil to cool before starting the second batch.
3. Place the saucepan over low heat and let them gently fry until they double in size. Do not disturb the dough at this stage.
4. When the dough pieces start to brown, which takes about 40 minutes, increase the heat to medium.
5. Fry the dough pieces until they turn golden brown and crispy, which should take about 15 more minutes. Feel free to gently stir them if needed to ensure even browning.
6. Transfer the fried dough to the prepared syrup and let them soak for 3-4 minutes before serving.
7. Remove the Tulumba from the sweet syrup onto a serving plate and garnish with ground nuts or desiccated coconut before serving.