Photograph of the finished Turkish delight

Middle East · Kẹo dẻo bột năng hoa hồng hạt dẻ cười

Turkish delight

1 hr 40 min Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tapioca starch Tapioca starch 480 g
  • Photograph of Sugar Sugar 1.2 kg
  • Photograph of Lime Lime 1.6
  • Photograph of Rose water Rose water 48 ml
  • Photograph of Pistachios Pistachios 280 g
  • Photograph of Powdered sugar Powdered sugar 240 g
  • Photograph of Beetroot Beetroot 100 g

Method

  1. 1 Heat the sugar with water and lemon juice until it reaches exactly 115 degrees, then keep it warm.
  2. 2 Mix the tapioca starch with cold water to form a thin paste, then slowly pour it into the hot syrup.
  3. 3 Stir continuously over low heat for 45 minutes until the mixture becomes translucent and sticky enough to stretch into strings.
  4. 4 Forty-five minutes of stirring is the ideal time; stopping too early will result in a doughy consistency that isn't sticky.
  5. 5 Mix rose water, beetroot juice, and pistachios, then pour the mixture into a baking tray lined with powdered sugar.
  6. 6 Let it sit for 8 hours at room temperature, then cut it into squares with a sugar-coated knife.

With an appliance

  • Microwave 48 min

    Replace steps 2–4: Add the flour paste to the syrup in a deep bowl, turn 600 W eight 2-minute cycles, stirring vigorously between cycles until the mixture is translucent and stretches; instead of 45 minutes of stirring, the cooking time is 16 minutes and the marshmallow will not burn at the bottom. The rose flavor and seeds from step 5 should only be added after the mixture has cooled slightly.

Start cooking