Dessert

Rosewater Turkish Delight (Lokum)

Name: Rosewater Turkish Delight (Lokum)
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Yield: 8 servings
Cuisine: turkish
Ingredients: 600 g granulated sugar; 300 ml water; 1 tbsp lemon juice; 100 g cornstarch; 600 ml water; 2 tbsp rosewater; 0.5 tsp red food coloring (optional); 100 g powdered sugar; 50 g cornstarch

This classic rosewater Turkish delight is a delightful confection, chewy and fragrant. Made with simple ingredients, it's a perfect sweet treat for special occasions or an afternoon indulgence. The delicate floral notes of rosewater are balanced with a dusting of powdered sugar.

An original recipe by Forkin

Total time: 5 hr 20 min
Serves: 8
Difficulty: Medium
Per serving: 411 kcal

Vegetarian

Mise en place

Ingredients

syrup

600 ggranulated sugar
300 mlwater
1 tbsplemon juice

base

100 gcornstarch
600 mlwater

flavor

2 tbsprosewater
0.5 tspred food coloring(optional)

coating

100 gpowdered sugar
50 gcornstarch

Equipment

8x8 inch baking pan · sharp knife · shallow dish · spatula · parchment paper · medium saucepan · whisk · cutting board · candy thermometer · large heavy-bottomed pot

The method

Step by step

1
Lightly oil an 8x8 inch square baking pan and line it with parchment paper, leaving an overhang on two sides.
About 2 min
Cook’s note: This makes it easier to lift the Turkish delight out later.
2
In a medium saucepan, combine the syrup granulated sugar, the syrup water, and the lemon juice. Stir until the sugar dissolves.
About 3 min
3
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes, until it reaches 115°C (239°F) on a candy thermometer. Remove from heat and set aside.
About 10 min
Cook’s note: Do not stir the syrup while it's simmering to prevent crystallization.
4
In a large, heavy-bottomed pot, whisk together the base cornstarch and the base water until smooth.
About 2 min
Cook’s note: Ensure there are no lumps to get a smooth final texture.
5
Place the pot over medium heat and cook, stirring constantly, until the mixture thickens significantly and becomes a very thick, glue-like paste, about 5-8 minutes.
About 8 min
6
Slowly pour the prepared sugar syrup into the cornstarch mixture in a thin stream, whisking continuously to combine.
About 3 min
Cook’s note: Pouring slowly helps prevent lumps and ensures a smooth mixture.
7
Reduce the heat to low and continue to cook, stirring frequently, for 45-60 minutes, or until the mixture turns a golden amber color and becomes very thick and translucent.
About 1 hr
Cook’s note: The mixture should pull away from the sides of the pot and have a jelly-like consistency when lifted with a spoon.
8
Remove from heat and stir in the rosewater and optional red food coloring.
About 1 min
9
Pour the mixture into the prepared baking pan and smooth the top with an oiled spatula.
About 2 min
10
Let the Turkish delight cool at room temperature for at least 4 hours, or preferably overnight, until firm.
About 4 hr
Cook’s note: Do not refrigerate, as this can make it too sticky.
11
Once firm, combine the coating powdered sugar and coating cornstarch in a shallow dish.
About 1 min
12
Lift the Turkish delight from the pan using the parchment paper overhang and place it on a cutting board. Lightly dust a sharp knife with the coating mixture.
About 1 min
Cook’s note: Oiling the knife can also help prevent sticking.
13
Cut the Turkish delight into small, bite-sized squares and toss each piece in the coating mixture until fully coated.
About 5 min
Cook’s note: Re-dust your knife as needed to prevent sticking.

Per serving

Nutrition

54%Score

Calories: 410.7kcal
Protein: 0.1g
Carbs: 104.6g
Fat: 0g
Fibre: 0.2g
Sugar: 87.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Turkish delight in an airtight container at room temperature.