Rosewater & Pistachio Turkish Delight
A traditional Turkish treat that is sweet and lightly fragranced with rose water.
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 25 mins
720 g castor sugar
1 Tbsp (15 ml) lemon juice
1 2⁄3 cup (410 ml) warm water
100 g cornflour (Maizena)
2/3 C (160 ml) cold water
3 Tbsp (45 ml) powdered gelatine
pink food colouring
3 Tbsp (45 ml) rosewater
seeds from 1 vanilla pod
50 g pistachios, shelled
½ C (125 ml) icing sugar
¼ C (60 ml) cornflour (Maizena)
Spray a 20 cm x 20 cm square tin with cooking spray.
In a medium sized pot, heat the sugar and the lemon juice with the warm water over a gentle heat. Stir until the sugar has dissolved, but make sure it doesn’t boil.
Mix the cornflour with half of the cold water and then whisk into the sugar and water mixture. Turn the heat up and bring to a boil while whisking continuously. Once the mixture starts to boil, turn the heat down to a gentle simmer, and allow the mixture to gently bubble away for 20 minutes until thick.
Place the remaining cold water into a small bowl. Sprinkle the gelatine over the water and leave for 5 minutes. Place the small bowl with the gelatine into a bigger bowl filled with hot water. Stir until the gelatine has liquefied. The heat from the water will slowly melt the gelatine through the glass bowl. Add more hot water if needed.
Whisk a little of the thick cornflour mixture into the liquid gelatine to loosen the mixture and then add all of it back into the warm cornflour mixture.
Whisk in a small drop of food colouring to turn the mixture a light pink colour and then whisk in the rosewater and vanilla seeds. Stir in the pistachios.
Pour the mixture into the greased tin and flatten the mixture out to form a neat square. Allow the mixture to set at room temperature (not in the fridge) for at least 8 hours, or overnight.
Combine the remaining icing sugar and cornflour together in a mixing bowl. Lightly dust a chopping board. When the Turkish Delight has set, turn it out onto the chopping board. Cut into bite size squares and toss the squares in the icing sugar and cornflour mixture.