📝 About This Recipe
Transport your senses to the bustling spice markets of Istanbul with this authentic, jewel-like Lokum. This classic Pareve confection balances the delicate, floral essence of rosewater with the crunch of roasted pistachios, all encased in a silky, melt-in-the-mouth starch gel. Perfectly Kosher and naturally vegan, these translucent cubes are a sophisticated testament to the art of patience and precise sugar cookery.
🥗 Ingredients
The Sugar Syrup
- 4 cups Granulated sugar (white refined sugar)
- 1 1/2 cups Water
- 1 tablespoon Lemon juice (freshly squeezed to prevent crystallization)
- 1/4 teaspoon Cream of tartar
The Starch Paste
- 1 cup Cornstarch (plus extra for dusting)
- 1 teaspoon Cream of tartar
- 2 cups Water (cold)
Flavoring and Add-ins
- 2 tablespoons Rosewater (high quality culinary grade)
- 1-2 drops Red food coloring (optional, for a pale pink hue)
- 3/4 cup Shelled pistachios (roasted and unsalted)
The Coating
- 1 cup Powdered sugar (sifted)
- 1/4 cup Cornstarch (sifted)
👨🍳 Instructions
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1
Lightly oil an 8x8 inch square baking pan with a neutral oil, then line it with parchment paper, leaving an overhang on two sides. Lightly oil the parchment paper as well.
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2
In a heavy-bottomed medium saucepan, combine the 4 cups of sugar, 1 1/2 cups water, lemon juice, and 1/4 tsp cream of tartar. Stir over medium heat until the sugar dissolves.
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3
Increase the heat and bring the syrup to a boil. Clip a candy thermometer to the side and cook without stirring until the mixture reaches the 'soft crack' stage (285°F / 140°C). This usually takes about 15-20 minutes.
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4
While the syrup is boiling, prepare the starch paste. In a large, heavy-bottomed pot or Dutch oven, whisk together 1 cup cornstarch, 1 tsp cream of tartar, and 2 cups cold water until completely smooth with no lumps.
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5
Place the starch mixture over medium heat. Whisk constantly as it heats up; it will suddenly thicken into a very stiff, translucent paste. Once it reaches this 'vaseline' consistency, remove from heat briefly.
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6
Once the sugar syrup reaches 285°F, carefully and slowly pour a small amount of the hot syrup into the starch paste. Whisk vigorously to incorporate. Repeat until all the syrup is added and the mixture is smooth.
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7
Turn the heat to the lowest possible setting. Simmer the mixture for 45 to 60 minutes, stirring every 5 minutes with a silicone spatula. The mixture is ready when it turns a deep golden amber and is very thick and gluey.
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8
Perform a 'cold water test': drop a small spoonful into ice water. If it forms a firm, rubbery ball that holds its shape, it is ready.
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9
Remove the pot from the heat. Stir in the rosewater, the optional pink food coloring, and the roasted pistachios. Mix well until the nuts are evenly distributed.
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10
Pour the mixture into the prepared pan. Smooth the top with an oiled spatula. Let it sit at room temperature, uncovered, in a cool dry place for at least 12 hours (overnight) to set.
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11
In a small bowl, whisk together the 1 cup powdered sugar and 1/4 cup cornstarch for the coating.
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12
Sift a generous layer of the coating onto a clean cutting board. Turn the Lokum out onto the board and peel off the parchment paper. Sift more coating over the top.
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13
Using a sharp, oiled knife, cut the block into 1-inch cubes. Toss each cube thoroughly in the sugar-starch mixture to ensure all sides are well-coated.
💡 Chef's Tips
Use a heavy-bottomed pot for the long simmering stage to prevent the bottom from scorching. Do not rush the simmering process; the long cook time is what creates the signature chewy texture. If your kitchen is humid, the Lokum may 'sweat'; if this happens, re-toss the cubes in the starch-sugar mixture before serving. Avoid using only powdered sugar for the coating, as it will dissolve into the candy; the addition of cornstarch keeps it dry and powdery. For a different flavor, substitute rosewater with orange blossom water or lemon extract.
🍽️ Serving Suggestions
Serve alongside a cup of strong, bitter Turkish coffee to balance the sweetness. Arrange on a silver platter with dried apricots and dates for a beautiful Tu BiShvat or holiday spread. Pair with a glass of mint tea for a refreshing afternoon treat. Place individual cubes in gold mini-cupcake liners for an elegant gift presentation. Serve as a palate cleanser after a rich Mediterranean meal.