Lokum, pistachio Turkish delight

Homemade lokum starts with a sugar syrup. Into a heavy-bottomed pot pour the sugar, add 450 ml of water and citric acid. Cook over medium heat, stirring occasionally, until the syrup reaches 115 °C, about 10 to 15 minutes.

In a second pot, whisk 100 g of cornstarch in 250 ml of cold water until smooth. Heat over medium heat, stirring constantly, until the mixture thickens into a translucent gel, about 5 minutes.

Pour the hot sugar syrup into the starch paste in a thin stream, stirring constantly. Cook over low heat, stirring regularly, for about 40 to 45 minutes, until the mixture starts to pull away from the sides of the pot.

Remove the pot from heat and stir in the rose water and shelled pistachios. Pour the mixture into a 20 x 20 cm pan lightly greased with oil and leave to cool at room temperature for at least 4 to 6 hours or overnight.

Mix the powdered sugar with the cornstarch. Turn the lokum onto a board dusted with this mixture, cut into cubes and coat thoroughly on all sides in the sugar mixture.