Rose Lokum with Pistachios

What you need

• 700 g (3 1/2 cups) granulated sugar
• 800 ml (3 1/3 cups) water, divided: 250 ml for the syrup, 550 ml for the starch
• 1 tbsp lemon juice
• 140 g (1 cup plus 2 tbsp) cornstarch
• 2 tsp rose water, plus more to taste
• 75 g (1/2 cup) shelled pistachios, unsalted, roughly chopped, optional
• 1 tsp neutral oil, for greasing
• 30 g (1/4 cup) icing sugar, for dusting
• 30 g (1/4 cup) cornstarch, for dusting

Method

Restated from the original video

1. 1

   Brush a 20 cm (8 in) square tin with oil, line it with plastic wrap and oil the wrap as well.

2. 2

   Put the sugar, lemon juice and 250 ml of the water in a heavy saucepan. Stir over medium heat until the sugar has fully dissolved.

3. 3

   Stop stirring and let it boil until a sugar thermometer reads 120 °C (250 °F), about 15 min. Take the pan off the heat.

4. 4

   In a large, heavy pot, whisk the 140 g of cornstarch into the remaining 550 ml of water until no lumps are left.

5. 5

   Set the pot over medium heat and whisk constantly until the mixture becomes a thick, glossy paste, 3-5 min.

6. 6

   Turn the heat to low. Add the hot sugar mixture a ladleful at a time, whisking hard after each addition to keep the paste smooth.

7. 7

   Cook on the lowest heat for 60-75 min, scraping the bottom and sides with a heatproof spatula every few minutes. It is ready when it turns pale amber, very stiff, and comes away from the pot in one mass.

8. 8

   Stir in the rose water and the pistachios.

9. 9

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

10. 10

    Leave it to set, uncovered and out of the fridge, for 8 h or overnight, until firm.

11. 11

    Sift the icing sugar with the 30 g of dusting cornstarch, then dust a board heavily with part of this mixture.

12. 12

    Turn the slab out onto the board and peel away the plastic wrap.

13. 13

    Cut it into 2.5 cm (1 in) cubes with an oiled knife and roll every cube in the remaining dusting mixture.

14. 14

    Keep in an airtight box at room temperature, with extra dusting between the layers.

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