Rose And Pistachio Turkish Delight
This delightfully fragrant and sweet Turkish delight recipe yields tender, chewy squares bursting with pistachio goodness. Colored a soft pink hue, these treats are finished with a light dusting of icing sugar and cornflour.
— Constant Cookbook
Ingredients
- groundnut oil
- 900g/2lb granulated sugar
- 1 tbsp lemon juice
- 175g/6oz cornflour
- 1 tsp cream of tartar
- 2 tbsp rose syrup
- 2–3 drops pink food colouring
- 100g/3½oz unsalted pistachios
- , to dust icing sugar
- , to dust cornflour
Instructions
- Line a 20cm/8in square baking tin on all sides with baking parchment and lightly oil with groundnut oil.
- Place the sugar, lemon juice and 340ml/12fl oz water in a pan on a low heat. Stir until all the sugar is dissolved. Place a sugar thermometer in the pan and slowly, without stirring, bring the mixture up to 118C/245F â this will take about 15 minutes. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)
- Meanwhile, place the cornflour, 570ml/1 pint cold water and the cream of tartar in a deep, heavy-bottomed pan. Stir continuously over a low heat, bring to the boil and beat until the mixture is smooth and resembles wallpaper paste. Use a balloon whisk to beat out any lumps, if necessary, and remove from the heat.
- Place the cornflour mixture back on a low heat, and as soon as the sugar mixture has reached 118C/245F pour it over the cornflour mixture. Stir well to remove any lumps, then simmer on a low heat, stirring continuously for an hour. (Don't worry if the mixture is very lumpy at first, just keep stirring.)
- Take the pan off the heat and stir in the rose syrup, pink food colouring and pistachio nuts.
- Pour the mixture into the prepared tin and leave to cool and set overnight.
- Once set, cut the Turkish delight into squares and dust with equal amounts of icing sugar and cornflour sifted together.
Cook Time
2H
Yield
Makes 30 Turkish delights
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