Turkish delight (also known as lokum) is known to have been produced in Turkey as early as the late 1700s. It is known for its intricate flavours and assorted Nuts.
Want to know the secret to the perfect flavour and aroma, like when you open the box? Well, it’s the combination of the Lemon and Rosewater that is the secret.
INGREDIENTS FOR STEP 1
375 g or 375 ml (1 + 3/4 Cups + 2 tablespoons) Castor Sugar
Juice of 1 Lemon, strained without pieces of lemon
300 ml of water
INGREDIENTS FOR STEP 2
35 g (4 tablespoons) Gelatine Powder* (Tip 1)
80 g /80 ml cornflour * (Tip 2) (Mazeina)
200 ml of water
INGREDIENTS FOR STEP 3
3 tsp Rosewater
Red/Pink Food Colouring
1 pinch of Stabilizer/Xanthan Gum *(Tip 3)
INGREDIENTS FOR STEP 4
40 g / 40ml (3/4 Cup) Cornflour
25 g 1/4 cup icing Sugar
Combine the sugar, lemon juice and 300ml of water into a medium pot. Stir over a low heat with a wooden spoon, until the sugar is dissolved then gently bring to the boil.
In a small measuring jug, Combine the gelatine with 80g cornflour and 200ml water.
First add spoon by spoon some warm sugar water to the cornflour and gelatine mix, Up to 4 spoon, then slowly add it to the pot stirring while slowly pouring into the sugar mix. Simmer on a low heat for 20 to 25 minutes.
The mix will become thick like wallpaper paste. Remove from the heat and cool down.
Add the rosewater, food colouring and stabilizer. You can use pink and a drop of red colouring, When it sets, it’s a lighter colour.
*Pour into the prepared bowl and leave for 6 to 8 hours covered (do not refrigerate)
When it’s set, oil a knife and cut into blocks, roll the squares in cornflour first, and then cornflour and Icing sugar mix.
Store in a metal tin (it prevents Turkish Delight from sweating)
*1 The secret is in the Gelatine, one must use a good quality Gelatine, and only powder Gelatine,
*2 Always mix your cornflour with water and Not the cornflour into whichever mix, it will clot up.
*3 Xanthan Gum is available at any food store/Pharmacy selling at the health products section, it’s affordable.
Recipe by Irene Muller