There is something so enchanting about Rose Turkish delight. Maybe it’s the texture, or the pretty pink color. Every time I have encountered this rose-scented confection, I have always been tempted.

Turkish delight is not easily available here, so I tried making my own. I looked up a few recipes online, but most of them did not work for me. After three failed attempts, I finally managed to get it right. The two important aspects in the making of this sweet are: 1. Getting the sugar syrup to the a soft-ball consistency and, 2. Cooking the cornstarch and sugar syrup mixture on low heat.

There is nothing remotely healthy about this recipe. It is essentially sugar syrup thickened with some cornstarch. So, indulge in a piece or two (or three) knowing that you are eating candy. There should be no guilt involved. Life’s all about balance.

I have tried to be as detailed as I could in writing down the procedure so it doesn't seem too intimidating. I hope I have encouraged you to try it.

Recipe

Rose Turkish Delight

(Makes about 20 small squares)

Ingredients

1 cup sugar
2 tsp lemon juice
1 1/2 cups water, divided
1/3 cup cornstarch
1/4 tsp cream of tartar
2-3 tsp rose water (or to taste)
Few drops pink food color
1 tbsp roasted (shelled) pistachios and cashews (optional)
2 tbsp powdered sugar + 1 tbsp cornstarch, for dusting

Method

Grease a small, shallow 6”x6’ heat-proof dish or baking pan with a few drops of oil. Line it with a piece of plastic wrap, leaving some overhang (to lift out the Turkish delight once set).

In a saucepan, combine the sugar with the lemon juice and 1/2 cup of water. Stir over medium heat until the sugar dissolves. Stop stirring and let the the syrup boil for about 6-7 minutes or until it reaches a soft-ball stage. Test by dropping a few drops of syrup into a small bowl of ice water. You should be able to gather and form it into a soft ball between your fingers. If you have a candy thermometer, the syrup should read around 113°C (235°F). Once it reaches a soft-ball stage, turn off the heat. It is important to make sure you don’t cook the sugar syrup beyond this stage or else the Turkish delight will set too hard.

In a wide, heavy-based pan combine the cornstarch, cream of tartar and the remaining cup of water. Whisk until combined. Cook the mixture on low heat, whisking continuously, until it comes together to form a gloopy mass. Slowly pour in the sugar syrup, whisking well as you add it into the cornstarch mixture. Continue whisking until all the sugar syrup has been incorporated.

Replace the whisk with a wooden spatula or spoon and continue stirring the mixture over low heat for about 20-25 minutes. At this point, it is important to keep the heat low and stir the mixture often so it does not catch at the bottom of the pan. The mixture will look gelatinous and start to darken a bit. Test it by dropping a small amount into a bowl of ice water. After a few seconds, it should hold its shape.

At this point, turn off the heat, Stir in the rose water, food color and nuts, if using. Mix well, then quickly spoon the mixture into the prepared pan. Level the top and leave to cool.

Mix the powdered sugar and cornstarch together in a bowl. Sprinkle some on a chopping board.

Once set, use the plastic wrap overhang to lift the Turkish delight out of the pan. Invert it on to the chopping board. Use a sharp knife to cut it into bite-sized pieces.

Coat the pieces with the remaining powdered sugar and cornstarch and serve.

The Turkish delight tastes best the day it is made, but it can be refrigerated in an airtight container for up to a week.