Turkish Delight with Rose

Name: Turkish Delight with Rose
Prep time: 83 min
Cook time: 360 min
Total time: 443 min
Yield: 12
Cuisine: Turkish
Ingredients: 2 cups sugar; 2.5 cups water; 1 teaspoon lemon juice; 3/4 cup cornstarch; 2 tablespoons rose water; to taste natural pink food coloring; 1/2 cup Powdered sugar and cornstarch

Fragrant pink Turkish delight cubes with rose water, dusted with sugar and cornstarch — the perfect partner for coffee.

Vegan

Cooking time: 7 hr 23 min
Hands-on time: 1 hr 23 min
Free time: 6 hr
Difficulty: Medium
Cuisine: Turkish
Calories: 430

A piece of Turkish delight with a cup of plain coffee — that is a full welcome in our homes. Making it at home takes a patient arm for the stirring, but the reward is pink cubes that wobble like clouds and smell of roses.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Heat and restingPrepare the ingredients precisely and allow the dessert time to cool or set before cutting.

Ingredients

12people

Amounts follow the number of people

To prepare rose Turkish delight

2 cups sugar — fine white
2.5 cups water — Add gradually until the texture is right
1 teaspoon lemon juice — fresh
3/4 cup cornstarch — Sifted, then spooned lightly into the cup
2 tablespoons rose water — Add gradually until the texture is right
to taste natural pink food coloring — A drop — optional
1/2 cup Powdered sugar and cornstarch — Half and half — for dusting

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Equipment

Heavy-based pot — Cornflour needs constant stirring over low heat so it does not catch.
Lined and dusted tin — The dusting is what lets you turn the slab out and cut it after a night.

Method

Mix the sugar, water, and lemon juice and let it boil until it reaches the consistency of syrup.
15 min
You’ll know it’s ready when
A heavy thread flows from the spoon and does not drip quickly.
Tip: Lemon prevents sugar from crystallizing — don't remove it.
Dissolve the starch in cold water until it disappears completely.
3 min
You’ll know it’s ready when
A smooth, white mixture without lumps.
Add the starch mixture to the hot syrup gradually while stirring continuously.
5 min
You’ll know it’s ready when
No lumps float, and the mixture begins to thicken and become transparent.
Tip: Gradually and stirring constantly, or lumps form that never dissolve.
Continue cooking over low heat, stirring, until the mixture becomes translucent and thick.
40 min
You’ll know it’s ready when
Transparent like thick honey, and leaves the sides of the pot when stirred.
Tip: This is the longest and most important step — rushing it gives Turkish delight that sticks to your teeth.
Add rose water and color, pour into a lined and greased mold, and smooth the surface.
5 min
You’ll know it’s ready when
A smooth, even surface without bubbles.
Leave it to settle at room temperature until it is completely firm.
6 hrYou can walk away
You’ll know it’s ready when
It does not stick to the finger and bounces back when lightly pressed.
Tip: At room temperature, not in the refrigerator — the cold makes it rubbery.
Cut them into cubes and coat them with powdered sugar and starch.
15 min
You’ll know it’s ready when
The cubes are completely covered and do not stick together.