This homemade Lokum, or Turkish delight, offers a delightful chewy texture and floral sweetness that rivals any confectionery shop. Made with a simple syrup of sugar, water, and lemon juice, the base is thickened with cornflour and cream of tartar to achieve that signature gel-like consistency. Infused with aromatic rose water and tinted a soft pink, it is finished with crunchy toasted almonds for a satisfying crunch. This classic dessert is perfect for tea time, festive gatherings, or as a thoughtful gift. While it requires patience during the long cooking and setting process, the result is a luxurious treat that captures the essence of traditional Middle Eastern confectionery.
Lokum
Description
This homemade Lokum, or Turkish delight, offers a delightful chewy texture and floral sweetness that rivals any confectionery shop. Made with a simple syrup of sugar, water, and lemon juice, the base is thickened with cornflour and cream of tartar to achieve that signature gel-like consistency. Infused with aromatic rose water and tinted a soft pink, it is finished with crunchy toasted almonds for a satisfying crunch. This classic dessert is perfect for tea time, festive gatherings, or as a thoughtful gift. While it requires patience during the long cooking and setting process, the result is a luxurious treat that captures the essence of traditional Middle Eastern confectionery.Ingredients
Directions
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Combine granulated sugar, 1 1/2 cups of water, and lemon juice in a thick-based saucepan.
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Stir over low heat until the sugar completely dissolves, brushing any sugar crystals off the sides of the pan with a pastry brush dipped in cold water.
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Bring the syrup to a boil and cook until it reaches the soft-ball stage, approximately 115C (240F), using a candy thermometer for accuracy.
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Remove the syrup from the heat and set aside.
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In a separate thick-based saucepan, blend 1 cup of cornflour, cream of tartar, and 1 cup of cold water until smooth and lump-free.
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Bring the remaining 2 cups of water to a boil, then stir this boiling water into the cornflour mixture.
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Place the cornflour mixture over heat and stir constantly until it thickens and begins to bubble. Use a balloon whisk if lumps form.
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Gradually pour the hot sugar syrup into the cornflour mixture while stirring constantly to combine.
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Bring the mixture to a boil, then reduce heat and boil gently for 1 1/4 hours, stirring frequently with a wooden spoon to prevent sticking.
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Continue cooking and stirring until the mixture turns a pale golden color and thickens significantly.
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Stir in rose water to taste and a few drops of red food coloring to achieve a pale pink hue.
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Fold in the toasted chopped almonds and remove the mixture from the heat.
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Pour the mixture into an oiled 23 cm (9 inch) square cake tin.
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Allow the lokum to cool and set at room temperature for 12 hours or overnight.
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Combine icing sugar and the remaining 1/4 cup of cornflour in a flat dish.
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Cut the set lokum into squares using an oiled knife.
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Toss the squares in the sugar-cornflour mixture to coat.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1147.6kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 285.7g96%
- Dietary Fiber 1.6g7%
- Sugars 240.2g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the coated lokum squares in an airtight container. Sprinkle remaining sugar-cornflour mixture between layers to prevent sticking. Keep in a cool, dry place for up to 2 weeks.
Variations: For Creme de Menthe Lokum, replace rose water and red coloring with 2 tablespoons of Creme de Menthe liqueur and green food coloring, and omit nuts. For Orange Lokum, use 1-2 tablespoons of orange flower water and orange food coloring. For Vanilla Lokum, use 2 tablespoons of vanilla essence instead of rose water and coloring, and stir in 1/2 cup of toasted chopped almonds or walnuts (do not blanch the almonds).
Tip: Ensure the pan is thick-based to prevent scorching during the long cooking process. Stirring is essential to achieve the correct texture.
