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Ancient Turkish Delight--Rose Water Gelees

"The Turkish delight or lokum is a lighter, progressively fragile adaptation of the previous conventional sweet. It's easy to make, keeps well and offers a haunting flavour that makes it an instant favourite.

Ancient Turkish Delight--Rose Water Gelees


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.

Nutrition Facts:

Per Serving (Full nutrition): 

30 calories

0.1 g 0f fat

7.5 g of carbohydrates

0.2 g of protein

0 mg cholesterol; < 1 mg sodium

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