Prepare the Syrup:

In a medium saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until the syrup thickens slightly.

Add rose water or vanilla extract, if using. Set aside to cool.

Make the Dough:

In a large saucepan, bring water and butter to a boil. Add sugar and salt.

Lower the heat, and add flour all at once, stirring vigorously. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for a few minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Fry the Tulumba:

Heat oil in a deep fryer or large, deep pan to 350°F (175°C).

Transfer the dough to a pastry bag fitted with a large star tip. Pipe strips of dough (about 3 inches long) into the hot oil, cutting with scissors.

Fry until golden brown, turning once. This should take about 2-3 minutes per side.

Soak in Syrup:

Immediately transfer the fried Tulumba to the cooled syrup. Let them soak for about 2 minutes, turning them to ensure even coating.

Remove from the syrup and place on a serving dish to cool slightly.

Serving:

Tulumba is best served at room temperature or slightly chilled. They can be garnished with ground pistachios or a sprinkle of cinnamon for an extra touch.