Rose and pistachio Turkish delight

1. 1

   Line every side of a 20cm square tin with baking parchment and lightly grease it with groundnut oil.

2. 2

   Put the granulated sugar, lemon juice and 340ml water in a deep pan over low heat. Stir until dissolved, then insert a sugar thermometer and, without stirring, slowly heat to 118°C, about 15 minutes. Boiling sugar is extremely hot: handle carefully and use a deep pan to prevent overflow.

   15 min

   118°C

3. 3

   Meanwhile, put the cornflour, 570ml cold water and cream of tartar in a deep, heavy-based pan. Stir continuously over low heat, bring to the boil and beat until smooth and like wallpaper paste. If needed, whisk out any lumps, then remove from the heat.

4. 4

   Return the cornflour mixture to low heat. When the sugar syrup reaches 118°C, pour it over the cornflour mixture. Stir well to remove lumps, then simmer over low heat for 1 hour, stirring continuously. It may be very lumpy at first; keep stirring.

   60 min

5. 5

   Remove from the heat and stir in the rose syrup, pink food colouring and pistachios.

6. 6

   Pour into the prepared tin and leave to cool and set overnight.

   720 min

7. 7

   Once set, cut into squares and dust with equal amounts of icing sugar and cornflour sifted together.

1 serving ≈ 48 g

Nutrition values are estimates. - means data is unavailable.