Don't ask me why but I always thought rosewater was some exotic liquid used in beauty treatments. It doesn't really sound like something that you would use to make delicious sweet treats. A while ago I decided I would give it a try and made rosewater pound cake. I was a convert. It's a subtle and light flavour that leaves your mouth feeling like you've taken a deep breath in a beautiful field of flowers.
The first time I used it in cooking, I made the cake for Mother's Day. I hadn't used it again until recently when I made rosewater Turkish delight for my grandma. Not convinced that it was going to turn out, I was pleasantly surprised when the jelly-like pieces of pink sweets were wonderful. I love the feeling of biting into them and the burst of flavour. It's actually pretty easy to make and you could vary the flavours to suit your taste. The original recipe included pistachios but I left them out.
Start by combining the sugar, water and lemon juice in a large saucepan. Heat the pan over low heat, stirring, until all the sugar has dissolved then bring the pot to a gentle boil.
Meanwhile combine the gelatine, 75g of the cornflour and 200mL of water and tip it into the saucepan. Stir the pot over medium heat until the gelatine has dissolved and then simmer it for another 20 minutes until the mixture thickens.
There's a bit of tin preparation involved in making Turkish delight. First, spray the tin with oil. Then line the tin with plastic wrap so it covers all the sides too. Try and make it as flat as possible with no creases. Mix the icing sugar with the rest of the corn flour and coat the bottom and sides of the plastic with it. Tip the excess out and reserve it for dusting later.
Once the mixture has thickened on the stove, pour it into the tin. Then all you need it patience. It needs to sit for at least three hours but if the weather is hot like it was when I made it, it will need at least five hours.
Once it's nice and solid (I thought it would still be light when it set so sorry for the ugly night-time pics), use the plastic wrap as a lever to lift the whole slab out of the tin. Dust the top of it generously with the icing sugar and corn flour mixture.
Use a sharp knife to cut it up into pieces and roll each square in the powder.
Serve it up straight away or store it in an airtight container for up to a week. Enjoy!
What about you? Have you cooked with rosewater before?
You might also enjoy our Homemade Gummy Lollies.
Recipe
Ingredients
- 375 g 2cups caster (superfine) sugar
- juice of one lemon
- 25 g 1oz gelatine powder
- 100 g 3.5oz cornflour
- 25 g 1oz icing sugar
- 2-3 teaspoon rosewater
- pink food-colouring paste
- 50 g ⅓ cup shelled unsalted pistachios, roughly chopped (I left these out)
- sunflour oil or any oil for brushing the tin
Instructions
- In a medium sized saucepan, combine the sugar, lemon juice and 300mL (1 ¼ cup) of water. Heat the pan over medium heat, stirring, until the sugar has dissolved then bring it to a gently boil.
- Combine the gelatine, 75g of the cornflour and 200mL (⅔ cup) of water and tip it into the saucepan.
- Keep stirring until the gelatine has all dissolved and then simmer the mixture for 20 minutes or until it has thickened.
- Combine the remaining cornflour and the icing sugar. Spray a 20cm square baking pan with oil and line it with plastic wrap.
- Lightly sprinkle the cornflour/icing sugar mixture over the plastic wrap and shake the pan to distribute it up the sides. Shake the pan out to remove any excess powder.
- When the saucepan mixture has thickened, remove it from the heat and leave it to cool. Then add the rosewater and food colouring and stir them through. Pour it into the lined tin then spread the top of it out so it's flat.
- Leave it to set for at least 4 hours.
- Cut it into squares and dust each piece in the remaining icing sugar and cornflour mixture.
- It will keep in an airtight container for up to a week.
Hotly Spiced says
I love rosewater too. Such a beautiful scent. Your turkish delight looks amazing. I love how you've styled it in that antique cup. Turkish delight makes a great hostess gift to take to a dinner party.
Claire says
I actually made it for my Grandma for Christmas and the cups were part of her present. Aren't they gorgeous?
Daisy@Nevertoosweet says
Wow :) I've never thought of making turkish delight before at home but it's a good idea especially since Valentines day is coming soon ~
Claire says
I thought it would be really hard to make until I was talking to a lady who sold it at the markets one day. It does take some patience but it's worth it.
beti says
the color is beautiful, I'm always looking for candy recipes, I know that it isn't exactly a candy but I can't wait to make them
Claire says
It's close enough to candy. I hope you like them!
Glamorous Glutton says
I've always loved rose flavour, you're right it is a burst of English summer garden. I had a fabulous drink at the weekend rose and raspberry tea. A sparkling rose flavoured iced tea and crushed fresh raspberries. I agree with Lorraine at Not Quite Nigellq a GREAT valentines gift. GG
Claire says
Ooh that would be lovely. I'm rather into raspberries at the moment.
Lizzy (Good Things) says
Wow, I haven't made Turkish delight yet, but now I really want to... I always keep rose water in the pantry. It is such a lovely fragrant and delicate flavouring. Thanks so much for sharing this.
Claire says
Isn't it? It's such a nice subtle flavour (as long as you don't add too much!).
Jessica says
Claire - I loved seeing this! I have been thinking about making Turkish Delight, and now you've sold me. There was a great recipe last year in Gourmet Traveller that I think combined these with some sort of basil smoothie - sounded like a fascinating combination!
Claire says
It does sound a little strange but I can see how basil would work with this. Yum!
Lorraine @ Not Quite Nigella says
Ooh that's a perfect Valentines day gift! :D I love rosewater, the smell really transports :)
Claire says
It would be the perfect Valentine's gift you're right! Maybe a little extra colouring to make it extra pink.
David says
Love it. I've always wanted to make Turkish Delight and now I'm going to give it a go. Cheers, David
Claire says
Good luck David!