Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine


About Recipe

When nothing in life seems to be right, it’s time to do two things – pamper yourself and change something. The first part is the easier and the more delicious one. We’ll come to the second later, much later. What do you need to feel pampered? Do the words soft, sweet, chewy and rose sound convincing? It’s the kind of food that makes you greedy (in a good way :) ) It features as the addictive confection to which Edmund Pevensie succumbs in The Lion, the Witch and the Wardrobe by C. S. Lewis. The character of Rosa in Charles Dickens’ unfinished The Mystery of Edwin Drood has an inordinate fondness for these “Lumps of Delight.” Did you guess yet? Turkish delight it is. What inspired me to make ‘turkish delights’ today? – Watch the clip and you’ll know why!

Cooking Procedure


n Lightly oil a 20x25cm baking tin. The size of the tin matters a bit because you need to give the sweets a certain height. Mix 25g gelatine, 250 ml (1 cup) water and 4tsp rose water in a large heavy-based pan and add 450g white powdered/castor sugar (3 cups). Heat gently until the sugar and gelatine have dissolved, stirring continuously. Bring to the boil without stirring.nn Reduce the heat and simmer for 20-25 minutes (without stirring). Remove from the heat, stir in 3-4 drops of (red) food colouring and leave to cool for 2-3 minutes. Pour the mixture into the oiled tin and leave to set overnight.nn Cut into squares. Mix 1tsp cornflour and 3 tbsp icing sugar together and toss the Turkish Delight in the mixture. Store in an airtight container, and insert a layer of greaseproof paper/aluminium foil between the sweets to avoid them from sticking to each other.n


More Of Desserts-sweets Recipes

See All

More Of Vegetarian Recipes

See All