Fantastic vegetarian Indian curry recipe that I learned from my mother. This goes well with rice or Indian bread (parathas or naan). This is the favorite of my spouse!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 35 |
| Yield: | 35 servings |
Ingredients
- 3 cups water
- 2 cups white sugar
- ¼ cup unflavored gelatin
- 1 ½ cups confectioners’ sugar, sifted
- ⅔ cup corn flour
- ¼ teaspoon cream of tartar
- ½ teaspoon rose water
- 3 drops pink food coloring, or as desired
- ¾ cup confectioners’ sugar, sifted
Instructions
- 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 7×11-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.
Reviews
I love Turkish Delight! I know rose flavor can be divisive like black licorice (you either love it or you hate it). I agree with another reviewer that the rose could be slightly increased, though I made it with the suggested measure, and it was just fine. When I tried the powdered sugar dusted cubes, I thought the sugar flavor overwhelmed too much. I, instead, covered the finished jellies in finely ground almond flour. The resulting nutty forward, rose finish is absolutely delectable. The instructions were simple and effective. Thank you so much for sharing this recipe.
Delicious. Traditional texture and flavor. SO easy!!
First, cornflour and cornstarch are exactly the same product. One is simply the British name for the other. Apparently, a previous reviewer and her daughter used cornmeal, if the texture was like a tortilla. Second, in answer to the other previous reviewer who was confused about the 3/4c. and 1 1/2c. confectioner’s sugar amounts: if you read the recipe, you’ll see they are two separate amounts listed and used at two separate times for two separate purposes in this recipe. Always read your recipe completely through several times before starting, and have all ingredients and tools mise en placed so that everything runs smoothly. With baking and confectionery, timing and exact measurements are essential, as is following to a “T” the exact instructions. Fumbling around and measuring as you go is a guarantee for failure. Third, depending on the wattage of tbe microwave used to make this recipe, the time it takes to bloom the gelatin will vary widely. It can take as little as four and as many as twelve minutes. You must carefully watch your mixture and use common sense. Finally, if your finished product “sweats” or seeps, it was not cooked long enough and did not cure long enough before cutting and tossing in the confectioner’s sugar/cornstarch coating. Turkish Delight should really rest a minimum of 24 hours, and up to 2 days, covered with plastic wrap, before being cut and finished. And storing it in tbe refrigerator is a guarantee that your candy will become sticky a
My daughter and I made this because of the lion, the Witch, and the wardrobe. A few key factors in why the rating is so low. It is, in fact, supposed to be cornstarch NOT Corn flour! We used Corn flour and it tasted like a jello tortilla. I also am unsure of the 1 1/2 cups powdered sugar to be added into the wet mixture. Is it the 3/4 cup mentioned in the recipe, just sifted? And it may just be that we are not suited to the texture of Turkish delight after all…
Is the recipe using Corn Flour or Corn Starch or are they the same thing? Other recipes I’m seeing say to use cornstarch. This looks much easier cooking in a microwave rather than cooking over the stove. This is the first recipe I’ve seen that is using the microwave.
Yum! I did change two things. I added more rose water because I liked a stronger taste (It would have been fine with the listed amount), and I coated it heavily in powdered sugar. I live in the south. We have a lot of moisture. So, my finished product kept sweating. It tastes amazing and sets up great! Perfect!