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–+ servings
Squares of turkish delight on a stacked up on a white plate on a aqua blue background.
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Homemade Turkish Delight (Optional Pistachios)

Yield: 36 pieces
Prep: 10 minutes
Cook: 40 minutes
Resting Time: 8 hours
Total: 8 hours 50 minutes
Author: Amina Al-Saigh
Turkish delight, or lokum, is a sweet, soft jelly candy that is a classic Turkish treat originating from the Ottoman Empire. Made with sugar, starch, rosewater and pistachios, it’s dusted with powdered sugar to prevent sticking. Feel free to experiment with the flavour and add-ins! I also give the option to make it without gelatin.
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Ingredients
 

For the Lokum

  • 2 cups granulated sugar, 400g
  • 2/3 cup water, 150ml
  • 1 teaspoon lemon juice
  • 2/3 cup cornstarch, 100g
  • 1 cup water, 250ml
  • 1/8th teaspoon cream of tartar, or citric acid
  • 3 tablespoons gelatin powder (if using), 25g
  • 1 tablespoon rose water, or other flavouring
  • 2-6 drops liquid red food colouring, adjust based on type of food colouring used
  • 1 1/2 cups chopped unsalted pistachios (or other add-ins, omit if not using), 205g, divided

For Dusting

  • 1/4 cup powdered sugar, 25g
  • 2 tablespoons cornstarch

Instructions
 

  • A metal square pan lined with light brown parchment paper with chopped pistachios on a soft pink background.
    Prepare an 8 by 8 inch square pan by lining it with aluminum foil or parchment paper and spray with a neutral oil. Sprinkle evenly with 1/2 cup of the chopped pistachios. Set aside.
  • Sugar syrup in a small light grey saucepan on a soft pink background.
    In a small saucepan, pour the sugar, 2/3 cup water and lemon juice. Turn on the heat to medium low and allow the sugar to dissolve. When the sugar has dissolved, reduce the heat to low and cook for 20 minutes until the mixture is glossy and has thickened. Low heat will help to evaporate the liquid without burning the sugar.
  • Gelled medium brown mixture in a light grey small saucepan on a soft pink background.
    Meanwhile mix together the cornstarch, 1 cup of water, cream of tartar, and gelatin powder. If you are not using gelatin, leave it out. Whisk to get rid of any lumps and slowly start adding this mixture to the sugar pot while continuously whisking. Wear a kitchen glove at this step to prevent any splatter from getting on you. Continue to whisk occasionally on medium to low heat every 5 minutes for 20 minutes. If you are not using gelatin you will need to cook the mixture for longer, 30 to 35 minutes. Keep whisking consistently to prevent any lumps from forming. The cornstarch will first dissolve, then the mixture will turn almost transparent before turning a light golden brown colour. It will become stretchy, thick and gluey.
  • At this point you can test the consistency of the candy by dipping a spoonful in cold ice water. The candy should thicken and form a ball.
  • Gelled red mixture mixed with chopped pistachios in a parchment paper lined square metal pan on a soft pink background.
    Turn off the heat and add the rose water and red food colouring. Stir to combine. Add in 1/2 cup of the chopped pistachios and mix well. Pour the mixture in the prepared pan. Working quickly, spread and smooth out the mixture. Sprinkle on the remaining 1/2 cup of the chopped pistachios and quickly and carefully press them into the base to ensure they stick well. Keep uncovered on the counter at room temperature for 8 hours or overnight.
  • Powdered sugar on a piece of light brown parchment paper with a knife at the side with the set turkish delight on top with powdered sugar dusted on top and cut into squares on a light pink background.
    The next day, mix the powdered sugar and the cornstarch together in a small bowl. Sprinkle 1/3 of the mixture evenly over a clean surface. Flip or place the Turkish delight on to it and remove the parchment or foil paper. Dust the top with an additional 1/3 of the powdered sugar mixture. Use an oiled knife to cut the Turkish delight into 36 small squares. Place in a bowl and dust with the remaining 1/3 of the powdered sugar mixture and gently shake to ensure all sides are coated to prevent stickiness.
  • Powdered sugar on a piece of light brown parchment paper with the set turkish delight on top with powdered sugar dusted on top and cut into squares on a light pink background.
    Store in an airtight container at room temperature with parchment paper between every layer. It will keep up to 1 month.

Notes

  • You can replace cream of tartar (which is preferable) with citric acid as a stabilizer and to prevent the sugar from crystallizing.
  • Feel free to experiment with other add-ins like walnuts, rose petals or almonds. You can also use other flavourings such as orange blossom, vanilla or lemon.
  • The amount of food colouring depends on its form and intensity (gels, liquid...). Start with one drop and add more until the colour reaches your preference. Experiment with other colours like yellow and orange.
  • If you are not using the gelatin and they are melting or losing their shape at room temperature, it is likely that it needs more cooking time for the water to evaporate.
  • Gelatin is added to this recipe to cut the cooking time and to ensure they hold their shape.
  • If you would like a more cube like shape, double the recipe so that the pieces have more height
  • It can be stored for up to 1 month at room temperature.
Serving: 1piece, Calories: 88kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 2mg, Potassium: 53mg, Fiber: 1g, Sugar: 12g, Vitamin A: 21IU, Vitamin C: 0.3mg, Calcium: 6mg, Iron: 0.2mg
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