Homemade Turkish Delight (Lokum)
A classic Turkish confection, this homemade lokum is chewy, sweet, and flavored with rose water and vanilla, then dusted with powdered sugar.
22 days 5h·DESSERT11Servings
Nutrition
391kcal
0gProtein
97gCarbs
0gFat
Ingredients
SUGAR SYRUP
Sugar
800 g
Water
300 ml
Lemon Juice
2 tsp
LOKUM BASE
Corn Flour
200 g
Water
600 ml
Cream of Tartar
1 tsp
FOR FLAVORING AND COLORING
Vanilla Essence or Rose Water
1 tsp
Pink Food Colour
Few drops
drop
FOR DUSTING
Powdered Sugar
½ cup
Corn Flour
¼ cup
Instructions
1Prepare the Sugar Syrup
15m
15mCombine Sugar and Water
In a saucepan, combine 4 cups (800g) of sugar and 1.5 cups (300ml) of water. Stir to dissolve the sugar.
Add Lemon Juice
Add 2 teaspoons of lemon juice to the mixture. This helps prevent crystallization.
Boil the Syrup
Place the pan on medium heat and bring the mixture to a boil. Stir occasionally until the sugar is fully dissolved.
Reach Soft Ball Consistency
Continue to boil the syrup without stirring until it reaches the soft ball stage (around 115°C / 239°F). You can test this by dropping a small amount into cold water; it should form a soft, pliable ball.
Switch Off Flame
Once the soft ball consistency is reached, switch off the flame.
2Prepare the Lokum Base
10m
10mCombine Corn Flour and Water
In a separate, deeper pan, combine 1 cup (200g) of corn flour with 3 cups (600ml) of water. Add 1 teaspoon of cream of tartar.
Mix Until Smooth
Whisk the mixture thoroughly to ensure there are no lumps. It should form a smooth, milky liquid.
Cook the Base
Place this pan on medium heat and stir continuously until the mixture thickens into a very thick paste. This may take about 5-10 minutes.
3Combine and Cook
45m
45mGradually Add Sugar Syrup
Slowly and gradually pour the prepared sugar syrup into the corn flour mixture while stirring constantly. Continue stirring on low heat.
Cook on Low Flame
Cook the mixture on very low flame for 40 to 45 minutes, stirring frequently. The mixture will gradually thicken and turn a golden color.
Add Flavoring and Color
Once the mixture has reached a golden color and thickened considerably, switch off the flame. Stir in 1 teaspoon of vanilla essence or rose water and a few drops of pink food coloring.
Mix Well
Mix everything thoroughly until the color is evenly distributed.
4Set and Cut
2h
2hPrepare the Mould
Grease a square or rectangular baking dish with oil or ghee and line it with parchment paper.
Pour the Mixture
Carefully pour the prepared lokum mixture into the prepared mould. Spread it evenly.
Let it Set
Allow the mixture to set completely at room temperature for at least 12 hours, or preferably overnight. Do not refrigerate.
Cut into Pieces
Once set, invert the block onto a surface lightly dusted with a mixture of powdered sugar and corn flour. Cut the lokum into small, bite-sized cubes using a sharp knife or pizza cutter.
5Coat and Serve
10m
10mPrepare Dusting Mixture
In a bowl, combine 1/2 cup of powdered sugar and 1/4 cup of corn flour. Mix well.
Coat the Cubes
Toss the cut lokum cubes in the powdered sugar and corn flour mixture, ensuring each piece is well coated. Shake off any excess.
Serve
Arrange the coated Turkish delight cubes on a serving platter and serve.
Tips
Ensure your sugar syrup reaches the correct temperature (soft ball stage) to achieve the right chewy texture.
Stirring the corn flour mixture continuously while cooking is crucial to prevent lumps and scorching.
Allowing the lokum to set completely overnight is essential for it to firm up properly before cutting.
If the lokum becomes too sticky to cut, lightly dust your knife or pizza cutter with the powdered sugar mixture.