Turkish delight is my mother and my late grandfather’s absolute favourite treat. My grandfather would finish it before it even had time to set properly.
This year I decided that for mother’s day, I would make my mom some Turkish Delight and knit her a scarf. I wanted to show her how very special she is to me and I wanted to spend time in making her something special. I also could not post the recipe before mother’s day as my mother would know that I was making Turkish delight and immediately demand hers (and it would spoil the surprise).
I always thought Turkish Delight would be very difficult to make but it really is surprisingly easy. It does however take a bit of time to set properly – lucky for me I am not a big fan of Turkish Delight so I can make it at home well in advance as there is nobody there to eat it.
TURKISH DELIGHT RECIPE
25g powdered Gelatine
250 ml water
5ml Rose Water
Red /pink food colouring
1 tablespoon cornflour
3 tablespoons icing sugar
- Mix the gelatine, water, sugar and rose water in a pot.
- Slowly heat the mixture until the sugar and gelatine has dissolved.
- Bring to boil and then reduce the heat and let the mixture simmer for approximately 25-30 minutes.
- Add a few drops of the food colouring to give the Turkish Delight that pinkish colour. ( A step I left out when sharing the recipe with a friend on Instagram).
- Pour the mixture into a greased baking pan. I prefer to pour it into the silicone moulds (once it has cooled a bit).
- Leave to set for a few hours.
- Once it has set, you can press out various shapes with a cookie cutter (hearts, stars etc) or you can just cut it into squares. I had already poured mine into heart and star shaped silicone moulds.
- Mix the icing sugar and cornflour and coat the Turkish Delight shapes in the mixture.
- I usually place it in a container with the cornflour/icing sugar mixture once it is coated and leave it for about 2 weeks to set properly.
I also love to play with different flavours. I have made almond cherry flavoured Turkish Delight. Instead of Rose Water, I use almond essence and then chop cherries into the mixture. I have also made orange flavoured Turkish delight covered in chocolate.
Pop on over to the Domesticated Princess’s blog to see the Turkish Delight that she made