Lukum: recipe of Turkish delicacy

Lukum, whose recipe can be easily reproduced at home, is the most famous Turkish delicacy. The so-called turkish delight has a unique consistency and taste. To make at home Turkish turkish lukum, the recipe of which we will consider in this article, we need very simple ingredients. The cooking process is also available to beginners.

List of ingredients and step-by-step recipe

You need water (4 items), citric acid (2 tsp), corn starch (it is softer, but you can at least potato, you'll need one full glass), sugar (4 items) and your favorite nuts ( Optimally pistachios, cashews, but it is also possible to prepare delicious rahat-lukum with walnuts or peanuts). A real recipe for this delicacy is not a secret, and all the subtleties can be reproduced in your own kitchen. Start with the preparation of the form, where you will pour out a sweet mass, which after solidification turns into lukum. The recipe suggests that it should first be smeared with vegetable oil, then put a food film in it and anoint it with oil again. In a small saucepan, cook the syrup from all the sugar, one glass of water and half of the specified amount of citric acid. When the mixture comes to a boil, it should be covered with a lid and boiled for five minutes. Then, taking off the lid, you have to boil the syrup until the test on a solid ball. If you have a sugar thermometer, then just keep the temperature at 130 degrees Celsius for forty minutes. If this is not possible, wait for the syrup to thicken and turn yellow. After that, scoop a small amount of it with a spoon, dip it into ice water and watch it keep it in shape. If it does, then the syrup should be removed from the fire and, having covered with a lid, cool it.

Further stages of preparation and comments on the process

Separately, cook the paste from the specified amount of starch, three glasses of water and citric acid. In three minutes the mixture will thicken strongly. Then it needs to pour all the sugar syrup, stir and cook for another 20 minutes. The mixture will become transparent and elastic. It should be cooled, add flavorings (for example, roasted nuts, vanilla extract, almonds, orange blossoms). After five hours lukum (the recipe does not involve cooling the sweet mixture) will become solid. Then it can be cut with a knife or with the help of molds, crumbled in starch and in powdered sugar. In order for you to get a soft and high quality, the recipe should be pre-tested with a small amount of ingredients. Pay attention also to the following details:

• When the sugar syrup is mixed with the starch paste, they are stratified. Do not be scared, after a while (if you will diligently mix) the mixture will lighten and become homogeneous. Please note that the fire on your stove should be minimal all this time.
• Lukum will be a natural yellowish color due to caramelization of sugar in syrup. If you want to give it a different color, use a food color or add a thread of natural saffron (it will give the rahat-lukuma a rich lemon shade).