Turkish Lokum with rose water
The name of this small delicacy Lokum is derived from the Turkish word Lokma and means something like "bite". Instead of rose water is also like orange blossom water, lemon juice, or pomegranate juice taken. I used rosewater this time and found the taste very interesting.
ingredients
- 1 kg of sugar
- 1.1 L of water
- 2 teaspoons lemon juice
- 150 g cornstarch
- 1 teaspoon of tartar baking powder
- 2 tablespoons rosewater
- 3 drops of red food coloring
- 1 cup icing sugar
- some oil for greasing
preparation
- Put the sugar, about 375 ml of water and lemon juice in a saucepan and bring to a boil over low heat, stirring well until the sugar dissolves. Then bring to a boil until the temperature has reached about 115 degrees and remove from heat.
- Stir 120 g of the cornstarch with baking powder and 250 ml of water in a large bowl until smooth, no lumps should be formed. Bring the remaining water to a boil in a saucepan and stir in the starch mixture. Mix well with each other until the liquid throws bubbles and thickens.
- Slowly stir in the hot syrup, bring to the boil and simmer over low heat for about 1 hour stirring frequently. Stir in the rose water and the food coloring to make the mass pink. Then put everything in an oiled baking tin (23/23 cm) and let rest for 12 hours.
- Mix the powdered sugar with the remaining starch in a bowl and cut the lokum mass into pieces of about 3 cm with an oiled knife and turn in the powdered sugar mixture.
- Store in an airtight container.
