Free Recipe Pistachio Rosewater Turkish Delight

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Pistachio Rosewater Turkish Delight Recipe

1/2 c Shelled natural pistachios
4 pk (1/4-oz) unflavored gelatin
-(about 3 tablespoons)
2-3/4 c Cold water
1 c Cornstarch
3 c Granulated sugar
5 ts Rosewater
1 dr Red food coloring if desired
1/3 c Confectioners sugar plus
-additional if necessary

Pistachio Rosewater Turkish Delight Preparation

This little sweetmeat is very popular throughout the Middle East. The Turkish term for the confection, rahat lokum, literally means throat”s ease. Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap. In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios. In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch. In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours. Sift 1 tablespoon confectioners” sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners” sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper. Just before serving, recoat Turkish delight in additional confectioners” sugar. Makes about 36 Gourmet April 1997 on Feb 26, 1998

Cooking Temperature:

Recipe Serves: 1

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