Description
Soft, chewy homemade Turkish delight, also known as lokum, made with cornstarch instead of gelatin. This gelatin-free and vegan Turkish delight is delicately flavoured with rose water and pomegranate syrup, then coated in powdered sugar for the perfect tender bite.
Ingredients
For the Turkish Delight
- 440 ml water
- 280 g sugar
- 60 g cornstarch
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 1 tablespoon pomegranate syrup
- Juice of 1/2 lemon
- 1 handful crushed pistachios, optional
- A few drops of red food colouring, optional
For Coating
- 2 tablespoons powdered sugar
- 1 tablespoon cornstarch
- A little oil, for greasing the tin and knife
Instructions
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Lightly oil a 20 x 20 cm square tin, line it with parchment paper, then oil the parchment paper as well.
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In a heavy-bottomed saucepan, add the water, sugar, cornstarch, salt, lemon juice and pomegranate syrup.
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Whisk everything together while the mixture is still cold, until the cornstarch is fully dissolved and there are no lumps.
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Add a few drops of red food colouring, if using.
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Place the saucepan over medium heat and cook, stirring constantly. Start with a whisk, then switch to a wooden spoon or strong spatula as the mixture thickens.
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Continue cooking until the mixture becomes very thick, glossy and heavy. It should be harder to stir and begin to pull slightly away from the bottom of the pan.
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Stir in the rose water at the end of cooking, then mix for a few more seconds.
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Pour the hot mixture into the prepared tin and smooth the top with the back of a lightly oiled spoon.
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Leave to set overnight at room temperature. Do not refrigerate, as moisture can make Turkish delight sticky.
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The next day, mix the powdered sugar and cornstarch for the coating.
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Dust the top of the Turkish delight, turn it out onto a well-dusted surface, then cut into small squares with a lightly oiled knife.
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Coat each piece generously in the powdered sugar and cornstarch mixture before serving or storing.
Notes
The recipe is gelatin-free and vegan, as long as your food colouring is vegan-friendly.
In the UK, cornstarch is usually sold as cornflour.
Do not reduce the sugar too much, as it helps the Turkish delight set properly.
The most important step is cooking the mixture until it becomes thick, glossy and heavy.
Store in an airtight container at room temperature, away from humidity.
Avoid the fridge, because it can make homemade Turkish delight sticky.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1 piece
- Calories: 75 kcal