PISTACHIO ROSEWATER TURKISH DELIGHT
Categories Dessert Low Sodium Ramadan Pistachio Chill Gourmet Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes about 36
Number Of Ingredients 8
Steps:
- Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
- In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios.
- In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
- In a 4-quart heavy kettle stir together remaining 1 1/2 cups cold water, granulated sugar, and rosewater and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in pistachios and food coloring and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
- Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
- Just before serving, recoat Turkish delight in additional confectioners' sugar.
ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES
Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.
Provided by Sara Buenfeld
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
- Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).
Nutrition Facts : Calories 601 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
NON-EVIL TURKISH DELIGHT
Rosewater-Pistachio Candy
Provided by Liz Gutman
Categories Candy Nut Tree Nut Pistachio Edible Gift Candy Thermometer
Yield Makes about 100 one-inch candies
Number Of Ingredients 23
Steps:
- 1. Generously coat the baking sheet with cooking spray, and set it aside.
- 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
- 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
- 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
- 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
- 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
- 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
- 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
- Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.
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23 ROSEWATER RECIPES TO TRY THIS SPRING - INSANELY GOOD
From insanelygoodrecipes.com
3.7/5 (3)Published Apr 7, 2022Category Recipe Roundup
- Organic DIY Rosewater. Before cooking with rosewater, it’s a good idea to learn how to make it. Of course, you can buy it in most supermarkets and specialty stores, but most people prefer to make their own.
- Rosewater and Raspberry Sponge Cake. This cake features delicate pink icing, rose petals, and fresh raspberries. Put simply; it’s gorgeous. That’s always the first thing people say when they see it.
- Rose Water Gelees. Did anyone else read The Lion, the Witch, and the Wardrobe as a kid? Did it leave you with an insatiable craving for Turkish delight?
- Rosewater Limeade. This 10-minute, four-ingredient drink is a must-try for summer. It’s crisp, refreshing, and subtly sweet. It takes the traditional recipe for limeade and adds three tablespoons of rosewater.
- Rosewater Ice Cream. This pretty pink ice cream is cold, creamy, and delicious. The rosewater isn’t even the best part of it! It combines the sweetness of heavy cream and sugar with pistachios’ crunchy saltiness.
- Rosewater Pistachio Shortbread Cookies. These tender, nutty cookies are crumbly, buttery, and pleasantly light. They taste just like homemade shortbread cookies, only with a kick.
- Vanilla Rosewater Cupcakes. It takes about an hour to make these intricate cupcakes, but they’re worth it. They look like they’re straight out of a fancy wedding magazine!
- Rose-Flavored Cake. This cake is light, fluffy, and melt-in-your-mouth good. Flavored with just enough rosewater to give it a yummy floral flavor, it’s also wonderfully fragrant.
- Rosewater Cookies. It’s hard to beat soft, tender shortbread cookies. They have a wonderful buttery texture and a yummy flavor that pairs especially well with tea.
- Arabic Coffee With Rosewater. As much as I love coffee, I’m a hot tea person at heart. However, this coffee is warm, spiced, and gently sweetened with rosewater, making it a lot like hot tea in that way!
TURKISH DELIGHT & ROSE WATER COOKIES WITH PISTACHIOS
From skinnyspatula.com
4.9/5 (10)Total Time 1 hr 5 minsCategory DessertCalories 159 per serving
- In a medium bowl, beat the granulated sugar, muscovado sugar and butter until well combined. Add the egg and the extra yolk and the rose water and continue to beat until incorporated.
- In a separate bowl, combine the flour with the bicarbonate of soda and then stir it through the sugar and egg mixture. Add the flour gradually and mix continuously until it's all incorporated. Fold all the Turkish delight and pistachio.
- Line a baking tray with parchment paper. Divide the dough into 18-20 balls and place them on the tray, making sure there's enough space between them. Chill in the fridge for at least 30 minutes.
- Preheat the oven to 180°C/350°F, fan 160°C/320°F, gas 4. Bake for 15 minutes or until the cookies are slightly crisp at the edges. transfer to a wire rack and allow them to cool completely before serving.
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