📝 About This Recipe
Step into the grand bazaars of Istanbul with this authentic, naturally gluten-free Lokum. This exquisite confection features a delicate, chewy texture infused with the romantic aroma of rosewater and the crunch of toasted pistachios. Its translucent, jewel-like appearance and dusting of snowy sugar make it a centerpiece of hospitality and a timeless symbol of Ottoman culinary artistry.
🥗 Ingredients
The Sugar Syrup
- 4 cups Granulated sugar (high quality white sugar)
- 1.5 cups Water (filtered)
- 1 teaspoon Lemon juice (freshly squeezed to prevent crystallization)
- 1/2 teaspoon Cream of tartar
The Starch Paste
- 1 cup Cornstarch (ensure it is certified gluten-free)
- 2 cups Water (cold)
Flavorings and Inclusions
- 1.5 tablespoons Rosewater (culinary grade)
- 1-2 drops Pink food coloring (optional, for a soft blush tint)
- 1 cup Roasted pistachios (unsalted, shells removed)
The Dusting Coating
- 1 cup Powdered sugar (sifted)
- 1/4 cup Cornstarch (prevents the sugar from melting into the candy)
👨🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper or plastic wrap, ensuring it hangs over the edges. Lightly coat the lining with a neutral oil or non-stick spray.
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2
In a heavy-bottomed saucepan, combine the 4 cups of sugar, 1.5 cups of water, lemon juice, and cream of tartar. Stir over medium heat until the sugar dissolves.
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3
Bring the sugar mixture to a boil. Clip a candy thermometer to the side and cook without stirring until it reaches the 'soft ball' stage, exactly 240°F (115°C). Remove from heat immediately.
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4
In a separate large, deep saucepan, whisk together the 1 cup of cornstarch and 2 cups of cold water until completely smooth with no lumps.
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5
Place the cornstarch mixture over medium heat. Stir constantly with a whisk until it thickens into a very stiff, translucent paste.
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6
Slowly pour the hot sugar syrup into the cornstarch paste, whisking vigorously. It will look lumpy at first, but keep whisking until the mixture is smooth and combined.
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7
Reduce heat to low. Simmer the mixture for about 45 to 60 minutes, stirring frequently with a wooden spoon or silicone spatula. The mixture should become very thick, gluey, and take on a pale golden hue.
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8
Perform a 'cold water test': drop a small amount into ice water. If it forms a firm, rubbery ball that holds its shape, it is ready.
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9
Remove from heat. Stir in the rosewater, food coloring (if using), and the toasted pistachios until 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, for at least 8 hours or overnight to set completely.
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11
In a small bowl, whisk together the powdered sugar and 1/4 cup cornstarch for the coating.
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12
Dust a clean cutting board with the sugar-starch mixture. Invert the set Lokum onto the board and peel off the lining.
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13
Using a sharp, oiled knife, cut the candy into 1-inch squares. Sift the remaining sugar-starch mixture over the cubes, tossing them to ensure every side is generously coated.
💡 Chef's Tips
Patience is key; if you don't cook the mixture long enough, the Lokum will be too soft and won't hold its shape. Always use a candy thermometer for the sugar syrup to ensure the correct sugar concentration. If the candy is sticking to your knife while cutting, wipe the blade and re-oil it frequently. Store the finished pieces in an airtight container at room temperature; do not refrigerate, as the moisture will make the sugar coating weep. For a variation, substitute rosewater with orange blossom water or lemon extract.
🍽️ Serving Suggestions
Serve alongside a cup of strong, bitter Turkish coffee to balance the sweetness. Pair with a glass of ice-cold water, as is traditional in Turkish homes. Arrange on a silver platter with dried apricots and dates for a beautiful dessert spread. Include in a gift box lined with parchment paper for a thoughtful, handmade gluten-free gift. Serve with a small glass of Earl Grey tea with a slice of lemon.