Turkish Delight (Lokum) with Rosewater and Pistachios

Soft and chewy Turkish Delight flavored with rosewater and studded with pistachios. A sweet and fragrant treat.

Prep Time

20 minutes

Total Time

65 minutes + 4-6 hours setting time

Calories

150

Level

Medium

Yields

24 servings

Cost

£0.24

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

2cupsGranulated Sugar

£0.60

1.5cupsWater(Divided)

0.5cupCornstarch

£0.35

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsRosewater(Use pure rosewater, not rose extract.)

£1.50

0.5cupPistachios(Unsalted, shelled, and roughly chopped)

£2.50

0.5cupPowdered Sugar(For dusting)

£0.40

0.3cupCornstarch(For dusting)

£0.35

Total Cost

£5.80

£0.24 per serving

The Method

1
Prepare the pan: Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2
Combine sugar and water: In a heavy-bottomed saucepan, combine the granulated sugar and 1 cup of water. Stir to dissolve the sugar completely.
3
Cook the syrup: Place the saucepan over medium heat and bring the mixture to a boil. Cook until the syrup reaches 235°F (113°C) on a candy thermometer (soft-ball stage). Do not stir after the sugar is dissolved to avoid crystallization.
4
Prepare the cornstarch slurry: In a separate bowl, whisk together the cornstarch and the remaining 1/2 cup of water until smooth and no lumps remain.
5
Add cornstarch to syrup: Gradually pour the cornstarch slurry into the boiling syrup, stirring constantly with a whisk. Be careful as the mixture will bubble vigorously.
6
Cook the mixture: Reduce the heat to low and continue to cook the mixture, stirring constantly, for about 45 minutes, or until the mixture becomes very thick, translucent, and pulls away from the sides of the pan. The mixture should be sticky and elastic.
7
Add lemon juice and rosewater: Remove the saucepan from the heat. Stir in the lemon juice and rosewater.
8
Add pistachios: Fold in the chopped pistachios, ensuring they are evenly distributed throughout the mixture.
9
Pour into the pan: Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Let it cool to room temperature.
10
Set the Turkish Delight: Cover the baking dish with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the Turkish Delight to set completely.
11
Dust and cut: Once the Turkish Delight is firm, lift it out of the pan using the parchment paper overhang. Combine the powdered sugar and cornstarch in a shallow dish. Dust the top and bottom of the Turkish Delight with the powdered sugar mixture.
12
Cut into squares: Use a sharp knife (lightly coated with powdered sugar to prevent sticking) to cut the Turkish Delight into 1-inch squares.
13
Dust again: Dust each square generously with the powdered sugar mixture before serving.

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My Notes

Nutrition Information

Nutrition per serving (35g)

150 kcal / 628 kJ

Carbs

28.5g

11% of RDA

Fat

3.5g

5% of RDA

Protein

1.2g

2% of RDA

Detailed Breakdown

Fibre

0.7 g

2% of RDA

Sugar

22.5 g

25% of RDA

Sodium

1 mg

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Make sure to use a heavy-bottomed saucepan to prevent the sugar from burning.

Stir the mixture constantly while cooking to prevent sticking and scorching.

Be patient! The mixture will take a long time to thicken. Do not rush the cooking process.

Store the Turkish Delight in an airtight container at room temperature. It will keep for several days.

Experiment with other flavors! Orange blossom water, lemon zest, or other chopped nuts can be added.

For a pink color, add a few drops of red food coloring along with the rosewater.

If the Turkish Delight is too sticky, add more powdered sugar when serving.

Cooking Equipment

Heavy-bottomed saucepan

Candy thermometer

8x8 inch square baking dish

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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