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Lokum

Lokum recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1147.6
Dietary: Vegetarian
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
  • 4 cup Granulated sugar
  • 4 1/2 cup Water
  • 1 teaspoon Lemon juice
  • 1 cup Cornflour
  • 1 teaspoon Cream of tartar
  • 1 tablespoon To 2 tablespoon rose water
  • 1/2 cup Chopped, toasted almonds (unblanched)
  • 3/4 cup Icing (confectioner's) sugar
  • 1/4 cup Cornflour (for coating)
  • few drops Red food coloring
Directions
  1. 1
    Combine granulated sugar, 1 1/2 cups of water, and lemon juice in a thick-based saucepan.
  2. 2
    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.
  3. 3
    Bring the syrup to a boil and cook until it reaches the soft-ball stage, approximately 115C (240F), using a candy thermometer for accuracy.
  4. 4
    Remove the syrup from the heat and set aside.
  5. 5
    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.
  6. 6
    Bring the remaining 2 cups of water to a boil, then stir this boiling water into the cornflour mixture.
  7. 7
    Place the cornflour mixture over heat and stir constantly until it thickens and begins to bubble. Use a balloon whisk if lumps form.
  8. 8
    Gradually pour the hot sugar syrup into the cornflour mixture while stirring constantly to combine.
  9. 9
    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.
  10. 10
    Continue cooking and stirring until the mixture turns a pale golden color and thickens significantly.
  11. 11
    Stir in rose water to taste and a few drops of red food coloring to achieve a pale pink hue.
  12. 12
    Fold in the toasted chopped almonds and remove the mixture from the heat.
  13. 13
    Pour the mixture into an oiled 23 cm (9 inch) square cake tin.
  14. 14
    Allow the lokum to cool and set at room temperature for 12 hours or overnight.
  15. 15
    Combine icing sugar and the remaining 1/4 cup of cornflour in a flat dish.
  16. 16
    Cut the set lokum into squares using an oiled knife.
  17. 17
    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.

Keywords: lokum, turkish delight, rose water, chewy candy, cornflour, cream of tartar, toasted almonds, homemade candy, sweet treat, floral dessert, confectionery, traditional, middle eastern, tea time, gift idea, vegetarian, chewy texture, sugar syrup, pink candy
Read it online: https://www.chefs-mate.com/recipe/lokum/