Pistachio Rosewater Turkish Delight Recipes

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NON-EVIL TURKISH DELIGHT



Non-Evil Turkish Delight image

Rosewater-Pistachio Candy

Provided by Liz Gutman

Categories     Candy     Nut     Tree Nut     Pistachio     Edible Gift     Candy Thermometer

Yield Makes about 100 one-inch candies

Number Of Ingredients 23

Special Equipment
Small (9" x 13") rimmed baking sheet
Heatproof spatula or wooden spoon
Candy thermometer
Large cutting board
Cooking spray or vegetable oil
For the sugar syrup
3 cups (575 g) granulated sugar
1/2 cup (175 g) honey
1/2 cup (120 g) water
Pinch of cream of tartar
For the cornstarch mixture
1 cup (150 g) cornstarch
1 cup (130 g) confectioners' sugar
2 1/2 cups (600 g) water
1 teaspoon (3 g) cream of tartar
For the flavoring
2 1/2 teaspoons (12 g) rosewater
2 cups (300 g) shelled roasted unsalted pistachios (if you can only find them raw, check out how to toast them yourself on page 284)
2 or 3 drops red food coloring (optional)
For cutting and dredging
About 1/4 cup confectioners' sugar, for dusting the cutting board
1/2 cup cornstarch sifted together with 1 cup confectioners' sugar

Steps:

  • 1. Generously coat the baking sheet with cooking spray, and set it aside.
  • 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
  • 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
  • 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
  • 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
  • 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
  • 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
  • 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
  • Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.

TURKISH DELIGHT



Turkish Delight image

This dessert is slightly exotic and is known by many people who have read the book 'The Lion, The Witch, and The Wardrobe'. This would do well for a tea party, a holiday party, or even if you just wanted to surprise someone.

Provided by JessieD

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h30m

Yield 12

Number Of Ingredients 11

1 ½ cups water
3 cups granulated sugar
3 tablespoons light corn syrup
½ cup orange juice
3 tablespoons orange zest
3 (.25 ounce) envelopes unflavored gelatin
¾ cup cornstarch
½ cup cold water
1 tablespoon vanilla extract
¾ cup chopped pistachio nuts
confectioners' sugar for dusting

Steps:

  • Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
  • Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
  • Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
  • When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

Nutrition Facts : Calories 302 calories, Carbohydrate 66.1 g, Fat 3.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 41.5 mg, Sugar 54.2 g

ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES



Rosewater & pistachio kulfi with griddled mangoes image

Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 15m

Number Of Ingredients 5

450g tin condensed milk
2 tbsp rosewater
50g very finely chopped pistachio , plus roughly chopped pistachios to serve
284ml tub double cream
3 small, ripe mangoes

Steps:

  • Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
  • Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
  • To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

Nutrition Facts : Calories 601 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

PISTACHIO ROSEWATER TURKISH DELIGHT



Pistachio Rosewater Turkish Delight image

Categories     Dessert     Low Sodium     Ramadan     Pistachio     Chill     Gourmet     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes about 36

Number Of Ingredients 8

1/2 cup shelled natural pistachios
four 1/4-ounce envelopes unflavored gelatin (about 3 tablespoons)
2 3/4 cups cold water
1 cup cornstarch
3 cups granulated sugar
5 teaspoons rosewater
1 drop red food coloring if desired
1/3 cup confectioners' sugar plus additional if necessary

Steps:

  • Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
  • In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios.
  • In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
  • In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
  • Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
  • Just before serving, recoat Turkish delight in additional confectioners' sugar.

ROSE WATER TURKISH DELIGHT



Rose Water Turkish Delight image

Turkish delight is a jelly-like candy that has been produced in Turkey since the 15th century. It's usually flavored with rose water, as in this recipe, but you can use any liquid flavor you like. Store in an airtight container.

Provided by thr33things

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Yield 30

Number Of Ingredients 7

cooking spray
2 cups white sugar
1 cup water
3 (.25 ounce) envelopes unflavored gelatin
2 teaspoons rose water
1 dash red food coloring, or desired amount
1 cup confectioners' sugar

Steps:

  • Line a 9-inch cake pan with enough aluminum foil to have it hanging over the sides; spray with non-stick cooking spray and set aside.
  • Stir sugar, water, and gelatin together in a large pot; bring to a boil, reduce heat to medium, and cook at a simmer, stirring constantly, for 20 minutes.
  • Stir rose water and food coloring into the mixture in the pot; pour directly into the prepared cake pan.
  • Cover pan with plastic wrap and refrigerate 8 hours to overnight.
  • Lightly dust a cutting board with some of the confectioners' sugar. Invert cake pan onto the cutting board. Gently peel aluminum foil from the surface of the gelatin. Cut gelatin into squares.
  • Spread confectioners' sugar into a wide, shallow dish. Roll gelatin squares in the sugar to coat.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 17.3 g, Protein 0.6 g, Sodium 1.6 mg, Sugar 17.2 g

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