Greek Rose and Pistachio Loukoumi

What you need

• 450 g (2 1/4 cups) granulated sugar
• 250 ml (1 cup) water, for the syrup
• 1 tbsp lemon juice
• 100 g (3/4 cup) cornstarch, plus 2 tbsp for dusting
• 350 ml (1 1/2 cups) cold water, for the starch
• 1 tbsp rose water
• 60 g (1/2 cup) pistachios, unsalted, coarsely chopped
• 1 tsp neutral oil, for the pan
• 100 g (3/4 cup) powdered sugar, for coating

Method

Restated from the original video

1. 1

   Brush a 20 cm (8 in) square pan lightly with oil.

2. 2

   Combine the sugar, 250 ml water and lemon juice in a saucepan. Stir over medium heat until the sugar dissolves, then boil until it reaches 115 °C (240 °F), about 8 min. Keep it warm.

3. 3

   Whisk the cornstarch with the cold water in a large heavy pot until smooth.

4. 4

   Heat the cornstarch mixture over medium heat, whisking constantly, until it thickens to a heavy gel, 3-4 min.

5. 5

   Pour in the hot sugar mixture in a thin stream, whisking hard so no lumps form.

6. 6

   Lower the heat so the mixture barely bubbles. Cook for 45-60 min, stirring every few minutes with a wooden spoon and more often toward the end, until it turns pale gold, glossy and very thick.

7. 7

   Test by dropping a spoonful onto a cold plate. After 1 min it should hold its shape and feel firm and sticky, not runny.

8. 8

   Stir in the rose water and pistachios.

9. 9

   Scrape the mixture into the pan and level the top with an oiled spatula.

10. 10

    Leave uncovered at room temperature until set and firm, 8-12 hours.

11. 11

    Mix the powdered sugar with 2 tbsp cornstarch on a tray. Turn the loukoumi out, cut into cubes with an oiled knife and toss each piece in the mixture to coat. Shake off any excess.

Imported from craftlog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.