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Turkish Delight with Rosewater and Pistachios (Lokum)

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A soft and chewy classic Middle Eastern confection infused with delicate rosewater and layered with vibrant pistachios — each square dusted in powdered sugar for the perfect melt-in-your-mouth finish.

Ingredients

Units Scale
  • 4 cups granulated sugar
  • 1 1/4 cups cornstarch (plus extra for dusting)
  • 4 1/2 cups water, divided
  • 1 tsp cream of tartar
  • 1 tbsp rosewater
  • 1 cup shelled pistachios, roughly chopped
  • Powdered sugar, for coating

Instructions

  1. In a saucepan, combine 2 cups of water with the granulated sugar. Heat over medium until sugar is dissolved, then bring to a boil without stirring. Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.
  2. In a separate pot, whisk together the remaining 2 1/2 cups of water, cornstarch, and cream of tartar until smooth. Cook over medium heat, stirring constantly until it thickens into a gel-like consistency.
  3. Slowly pour the hot sugar syrup into the thickened cornstarch mixture, stirring constantly. Continue cooking and stirring for 45–60 minutes, or until the mixture becomes golden and very thick.
  4. Stir in rosewater and pistachios. Mix until evenly distributed.
  5. Pour the mixture into a parchment-lined square pan. Smooth the top and let sit at room temperature for at least 6 hours, preferably overnight.
  6. Once set, cut into small squares using a sharp knife dusted with cornstarch. Toss the pieces in a mixture of powdered sugar and a bit of cornstarch to coat completely.

Notes

  • Use a candy thermometer to ensure accurate sugar syrup temperature.
  • Rosewater can be adjusted to taste for a stronger or subtler floral flavor.
  • Ensure the mixture sets completely at room temperature before cutting.
  • Store in an airtight container at room temperature to prevent moisture.

Nutrition

Find it online: https://yumfoodusa.com/turkish-delight-with-rosewater-and-pistachios-lokum/