Rose Lokum or Turkish Delight
- 55g cornflour
- 450g sugar
- 375ml water
- 1 tsp lemon juice
- 2 tbsp rosewater
- icing sugar
- A handful of chopped pistachio nuts (optional)
- Lay a piece of muslin in a 20cm square tin and dust it with cornflour.
- Boil the sugar, water and lemon juice in a saucepan, stirring constantly.
- Mix the rosewater and cornflour in a separate bowl, then slowly add to the saucepan, stirring over a medium heat for two hours. (If you prefer a firmer texture, stir the mixture for four hours to result in a thick caramel flavoured jelly).
- When the mixture thickens to jelly, pour it into the tin and let it cool. If you would like to add nuts, mix them into the jelly once you’ve removed the lokum from the heat.
- Turn the cooled mixture out of the tin onto a surface dusted with icing sugar.
- Cut into squares and cover generously with the icing sugar.
- The lokum is ready to serve at room temperature.