TOP 4 recipes with photos of Turkish delight cooking at home. Cooking tips and secrets. Video recipes.
Turkish delight is a beautiful and delicious sweetness native to the sunny shores of Turkey and Syria. Today, this bright delicacy is popular all over the world and is the most common souvenir brought from the warm overseas regions. Many nutritionists argue that the benefits of Turkish delight are questionable due to their high sugar content. But if you look at it from the other side, oriental sweets activate the hormones of happiness and joy in the body. It's also worth noting that Turkish delight benefits from supplements like nuts, which are often found in ingredients. It is allowed to be consumed in fasting, people suffering from atherosclerosis and cardiovascular diseases. In addition, Turkish delight is very easy to learn to cook at home. How to make Turkish goodies to pamper your family, read this article.
Cooking tips and secrets
- What is Turkish delight made of in industrial and home conditions? Many recipes use the same ingredients. The basis of Turkish delight is a thick, boiled and highly concentrated sugar syrup, which is mixed with starch paste.
- It is recommended to use corn starch for the recipe.
- The syrup is usually brewed on a different basis. Most often on water, but there are brewed on juices, infusions, flower waters.
- The amount of syrup is conditional. If you take more of it, it will take longer to cook, respectively, and vice versa.
- The amount of water is also not standard.
- If vanilla essence (or vanillin extract) is not available, a small packet of vanilla sugar will replace it.
- Often any varieties of nuts (walnuts, hazel, peanuts (roasted), almonds) are added to Turkish delight.
- Sprinkle the finished product on top with powdered sugar with starch or coconut.
- The Turkish delight recipe will especially delight those who are fasting, because it does not require milk, eggs, butter or other animal products to prepare it.
- Turkish delight is stored for 2 weeks in an airtight container.
How to cook Turkish delight
Hearty, varied and incredibly tasty. It is simple to prepare, there are a minimum of ingredients. Turkish delight recipe at home, with photos and detailed descriptions.
- Caloric content per 100 g - 536 kcal.
- Servings - 18 pieces of 3.5 cm
- Cooking time - 1 hour of active work, 5-6 hours for cooling
Ingredients:
- Sugar - 2 tbsp.
- Starch - 0.5 tbsp.
- Water for syrup - 0.5 tbsp.
- Citric acid - 1/2 tsp (or 2 tablespoons lemon juice)
- Water for starch paste - 1, 5 tbsp.
- Powdered sugar and starch - for sprinkling the finished dessert
- Flavoring flavor - a few drops
- Nuts (hazelnuts, almonds, cashews of your choice) - 100 g
- Food coloring - a pinch
Cooking Turkish delight:
- Fry the selected nuts in a clean and dry frying pan and peel them so that they are quickly added to the mixture by the time the Turkish delight is ready.
- Then start making sweets. To do this, boil the sugar syrup. Pour water into a heavy-bottomed saucepan and dissolve the sugar in it. Add half a serving of citric acid (or juice) there.
- Place a saucepan over medium heat and bring to a boil.
- Boil the syrup over the lowest heat for a light Turkish delight, over medium heat for a caramel effect. This process will take 5 minutes.
- Check the readiness of the syrup as follows. Take a little mass in a teaspoon and dip in cold water. When the syrup has cooled, it should be hard.
- Set aside the prepared syrup, and prepare starch paste in another container. To do this, mix the starch with water and add the other half of the citric acid (or juice).
- Put the container on a small fire and boil until the mass thickens and becomes translucent. This will take 20 minutes.
- Then combine all the masses: sugar syrup with starch paste. And without removing the container from the heat, stir until a homogeneous viscous state.
- Simmer the mixture over low heat, stirring for 20-25 minutes, and add color, flavor and nuts.
- Pour hot Turkish delight into a mold greased with vegetable oil and leave to cool for 6 hours.
- When the dessert hardens well, it will look like rubber. Cut it into 3, 5 cm cubes and roll on all sides in a mixture of powdered sugar and starch.
Turkish delight with nuts at home
Rahat lokum - recipe, home cooking. Sliced candy pads with nuts and berry flavor - a delicacy made of oranges and walnuts will leave no one indifferent.
Ingredients:
- Granulated sugar - 1, 5 tbsp.
- Drinking water - 2 tbsp.
- Berry syrup (cherry, raspberry, black currant or berry mixture) - 100 ml
- Lemon juice - 1 tablespoon
- Corn starch - 0.3 tbsp.
- Vanilla essence - 1 drop
- Nuts (any) - 100 g
- Powdered sugar - 0.25 tbsp.
- Vegetable oil - 0.5 tsp
Cooking Turkish delight with nuts at home:
- Make a syrup. To do this, add sugar to a saucepan. Fill it with water and any berry syrup. Pour in lemon juice and place the pot on the stove. While constantly stirring the syrup, dissolve the sugar and bring the mixture to a boil.
- Prepare the Turkish delight base. Pour cornstarch into another saucepan, add water and mix thoroughly. Over low heat, stirring occasionally, brew a thick, lump-free starch mixture. Remove the mixture from heat and set aside to cool.
- Then pour the boiling syrup in a thin stream into the cooled starch mass and beat thoroughly to form a mass like a thick jelly.
- Boil the resulting mass over low heat for half an hour, stirring, until a thick consistency.
- Remove the saucepan from heat, add the vanilla essence, add the pre-roasted nuts and stir.
- Cover the form with cling film, grease with vegetable oil and lay out the hot contents. Smooth the surface of the hot mass and cool completely for 5-6 hours.
- Sprinkle the finished treat on all sides with a mixture of powdered sugar and cornstarch and cut into candies.
- When each candy has completely cooled and hardened, bread them in a sweet mixture with starch.
Turkish delight citrus recipe
An adapted Turkish delight recipe for Russian cuisine. A vegetarian confection with little to no fat is delicious.
Ingredients:
- Lemon juice - from half a large fruit
- Orange juice - from one medium fruit
- Powdered sugar - 3 tbsp., 2 tbsp. for sprinkling
- Water - 1, 5 tbsp.
- Orange peel - 1 pc.
- Lemon peel - 1 pc.
- Gelatin - 2 tablespoons
- Corn starch - 2/3 tbsp.
- Peppermint (essence) - 4 drops
- Food coloring - a few drops
Preparation of citrus Turkish delight:
- In a saucepan, combine lemon and orange juice, zest (no white layer), water and powdered sugar. Put the container on low heat, and, stirring, cook until the sugar dissolves.
- After boiling the mixture, reduce the heat and cook without stirring for 5 minutes so that the mixture, dipped in cold water on a spoon, does not drip in long thin threads.
- Dissolve the starch in a little water.
- Dissolve the gelatin until completely dissolved in hot water (0.5 tbsp.).
- Add the gelatin and starch mixture to the sugar syrup and stir well.
- Cook the mixture over moderate heat until it is glossy and comes to a boil.
- Then add the livermint and stir.
- Cover the form with foil, grease with oil and spread the mixture in an even layer, after removing the crusts.
- Put the mass in the refrigerator overnight.
- In the morning, remove the foil, cut into cubes and roll in powder.
Homemade almond Turkish delight in coconut flakes
An interesting and healthy gourmet oriental sweetness is almond Turkish delight in coconut flakes.
Ingredients:
- Sugar - 3 tbsp.
- Water - 6 tbsp.
- Potato starch - 3 tbsp
- Peeled almonds - 0.5 tbsp
- Coconut flakes - 100 g for breading
Cooking homemade almond Turkish delight in coconut flakes:
- Divide the peeled almonds in half.
- Dissolve the starch in cool water (3 tbsp.), Stirring so that there are no lumps left. Leave the diluted mixture to rest.
- Pour sugar into a saucepan, pour in the remaining water, boil, periodically removing the foam, and slowly add the starch mixture.
- Then add almonds and cook over low heat until the substance thickens.
- Pour the resulting product into a mold covered with cling film, level it so that a layer 2.5 cm thick is obtained and leave the cake to cool.
- Cut the resulting dish into small pieces of arbitrary shape and roll in coconut.
