Easy Syrian Recipe For Turkish Delight Raha Food

REALLY EASY TURKISH DELIGHT - PRINTABLE RECIPE

Steps:

• Add 300ml (1 + 1/4 Cups) of the water, the sugar and lemon juice into the pan. Stir until the sugar has dissolved then bring to the boil.
• Add the cornflour and xanthan gum into a jug then pour over 200ml (3/4 Cup + 1 tbsp) of water. Mix until the cornflour has dissolved.
• Sprinkle over the gelatine and stir, then pour the mixture into the pan.
• Stir continuously until the gelatine has dissolved then bring to the boil and simmer for 20 mins until thick, glossy and a wallpaper paste like consistency.
• Remove from the heat and cool for 20 mins. Then stir in the rose water and food colouring.
• Oil your pan and dust with cornflour. Tap out any excess. Then pour in your Turkish delight and leave to set overnight at room temperature.
• Remove it from the pan and cut into cubes. Leave them spaced apart on a chopping board at room temperature for 24 hours to sweat.
• Coat each cube in cornflour then leave to cure at room temperature for a few hours. They should form a crust.
• Line a metal or cardboard container with baking paper and place your Turkish delight inside spaced apart so they are not touching each other. Store in a cool dry place away from all heat sources. (i.e. sunlight, radiators etc) Roll in icing sugar just prior to eating.

EASY TURKISH DELIGHT

Steps:

• Combine water, white sugar, and gelatin in a large microwave-safe bowl; heat in microwave on high for 7 minutes. Stir sugar mixture and cook in microwave for 7 minutes more.
• Mix 1 1/2 cups confectioners' sugar, corn flour, and cream of tartar together in a bowl; stir into sugar mixture. Heat mixture in microwave on high for 6 minutes more. Stir rose water and food coloring into mixture.
• Lightly grease a 7x11-inch baking dish. Pour mixture into the greased dish; refrigerate until firm, about 30 minutes.
• Cut Turkish delight into small squares using a wet knife.
• Place 3/4 cup confectioners' sugar in a bowl. Roll Turkish delight in the confectioners' sugar until evenly coated. Store in an airtight container in the refrigerator.

TURKISH DELIGHT

Steps:

• Soften gelatine in cold water.
• Add sugar to boiling water.
• Bring to boil.
• Stir in softened gelatine.
• Simmer, uncovered, 20 minutes.
• Add flavoring and coloring.
• Pour into ungreased, 8-inch square pan.
• Add nuts.
• Stir gently.
• Chill.
• When firm, invert onto cutting board.
• Cut into 1 1/2 inch cubes.
• Roll in confectioners' sugar.
• Store in a jar at room temperature.

TURKISH DELIGHT - LOKUM (CANDY)

Steps:

• In a 9 inch square baking pan, grease the sides and bottom with vegetable oil or shortening.
• Line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves. Allow mixture to boil.
• Reduce heat to low and allow to simmer, until the mixture reaches 240ºF on a candy thermometer.
• Remove from heat and set aside.
• Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
• Stir until all lumps are gone and the mixture begins to boil.
• Stop stirring when the mixture has a glue like consistency.
• Stir in the lemon juice and water/sugar mixture.
• Stir constantly for about 5 minutes.
• Reduce heat to low, allow to simmer for 1 hour, stirring frequently.
• Once the mixture has become a golden color, stir in rosewater.
• Pour mixture into wax paper lined pan.
• Spread evenly and allow to cool overnight.
• Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
• Coat with confectioners sugar mixture.
• Serve or store in airtight container in layers separated with wax or parchment paper.

TURKISH DELIGHT

Steps:

• Grease all of the insides of a 9 inch baking pan,then line with wax paper and grease the wax paper.
• In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
• Stir constantly until sugar dissolves.
• Allow mixture to boil.
• Reduce heat to low and allow to simmer, when the mixture reaches 240°F on a candy thermometer, take off the heat and set aside.
• Mix in cream of tartar, 1 cup corn starch and remaining water into saucepan over medium heat.
• Stir making sure all lumps are gone allow the mixture to begin boiling.
• Stop stirring when the mixture has a glue like consistency.
• Mix in the lemon juice, water and sugar mixture.
• Stir constantly for around 5 minutes.
• Reduce heat to low. Allow to simmer for 1 hour, stirring frequently.
• Do Not let it burn or stick to the pan.
• When the mixture has become a golden color, mix in rosewater.
• Pour mixture into pan lined with wax paper.
• Make sure that it is spread out evenly in the pan and allow to cool overnight.
• When it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
• Turn over baking pan onto clean counter or table and with a oiled knife cut into one inch pieces.
• Coat with confectioners sugar mixture.
• You can serve it immediately or store it in an airtight container in layers separated with wax or parchment paper.

TURKISH DELIGHT

Steps:

• Stir the sugar, water and gelatine in a saucepan over low heat until dissolved.
• Bring to a boil.
• Boil without stirring for 20 minutes.
• Add the citric acid, rose water and food colouring.
• Pour into a lightly greased tin.
• Allow to cool and set.
• Cut into squares.
• Roll in icing sugar.
• Serve and relish the delight!