If you love rosewater then these sweet delights should be on your menu. Red food colouring is most common but you can get creative with other colours if you wish.
- 385 g (1¾ cups) caster sugar
- 1 tsp cream of tartar
- 2 tsp lemon juice
- 50 g (⅓ cup) cornflour
- 2 tbsp rosewater (see Note)
- ¼ tsp pink food colouring
- 320 g (2 cups) icing sugar mixture
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place sugar, cream of tartar, lemon juice and 160 ml water in a pan over medium heat. Stir until sugar dissolves. Bring to the boil. Cook for 10 minutes or until mixture reaches 115˚C on a sugar thermometer. Remove from heat.
Meanwhile, place cornflour and 185 ml water in a small saucepan and stir until cornflour dissolves. Place over medium heat and cook, stirring vigorously, for 2 minutes or until mixture is the consistency of glue. Cook for a further 5 minutes or until mixture starts to come away from side of pan and resembles thick mashed potato; remove from stove every few minutes and stir vigorously to avoid lumps.
Add sugar syrup to cornflour mixture, about ½ cup at a time, stirring after each addition. Place over low heat and cook, stirring occasionally, for 1 hour or until golden and mixture starts to form a ball when stirred; as mixture starts to thicken, stir more frequently.
Add rosewater and colouring, and combine. Pour into a greased loaf pan lined with plastic wrap. Refrigerate for 4 hours or until firm.
Turn out onto a chopping board dusted with icing sugar mixture. Using an oiled knife, cut into 18 squares. Toss in remaining icing sugar mixture until coated. Store for up to 1 month.
• Rosewater is from Middle Eastern food shops and selected supermarkets.
Almond Turkish delight
Chop 150 g blanched almonds and add with food colouring in Step 4 of the recipe above. Or, using the tip of a small oiled knife, insert 15 whole blanched almonds into Turkish delight at regular intervals before refrigerating.
As seen in Feast Magazine, Issue 17, pg56.
Photography by Dieu Tan