1- vegetable oil (1 teaspoon or to taste)
2- cold water (1 2/3 cups-divided)
3- unflavored gelatin (7 teaspoons)
4- white sugar (2 1/3 cups)
5- strained fresh lemon juice (3 tablespoons)
6- rose water (4 teaspoons)
7- red food colouring (2 drops)
8- cornstarch (1 tablespoon or as needed)
1- Oil an 8-inch square pan with vegetable oil.
2- Fill a small bowl with 2/3 cup of water. Sprinkle gelatin on top and let stand until softened for about 15 minutes.
3- Add remaining 1 cup of water, sugar, and lemon juice in a saucepan and heat over a medium level; bring it to a boil and stir until the sugar dissolves. Increase the heat and boil syrup, cover it for about 3 minutes.
4- Uncover the saucepan and attach a candy thermometer to the side; continue cooking syrup until the temperature reaches 238°F (114°C), about 5 minutes.
Remove from heat and stir in the gelatin mixture until it dissolves completely. Therefore, mix it in rose water and red food colour.
5- Pour syrup into the greased pan. Let stand at room temperature until gelled, about 4 hours. Wrap with plastic cover and left it to cool for 8 hours-overnight.
6- Cut the gelled mixture into 1-inch squares. Dust with cornstarch.
Per Serving (Full nutrition):
0.1 g 0f fat
7.5 g of carbohydrates
0.2 g of protein
0 mg cholesterol; < 1 mg sodium